Egg-free pasta

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If you have ever wanted to make your own fresh pasta without using eggs, this easy recipe shows how semolina, salt and water are kneaded into a simple dough, then rolled and cut into tagliatelle strips or squares for ravioli.

Ingredients 
Serves: 4 

  • 350g (12 oz) semolina
  • 1/2 teaspoon salt
  • 100ml (4 fl oz) warm water

Method
Prep:30min  ›  Cook:5min  ›  Ready in:35min 

  1. In a large bowl, mix semolina and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
  2. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
  3. Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. If using a pasta machine, stop at the third to last setting.
  4. Cut pasta into desired shapes.
  5. Cook fresh pasta in boiling salted water for 3 to 5 minutes. Pasta will float to top when done. Drain.Recipe photo: Egg-free pastaRecipe photo: Egg-free pasta

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