Vegan Semolina Pasta
This is a simple semolina dough for egg-free pasta. After you roll it out you can cut it into any shapes you like.
Ingredients
Serves: 4
- 350g semolina
- 1/2 teaspoon salt
- 100ml warm water
Directions
Preparation:1hour ›
Cook:5min ›
Ready in:1hour5min
- 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.
- 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.
- 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.
- Cut pasta into desired shapes.
- Cook fresh pasta in boiling salted water for 3 to 5 minutes. Pasta will float to top when done. Drain.
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Reviews and Ratings
Global Ratings:
(58)
Reviews in English (50)
Used different ingredients. Good basic, eggless recipe. I keep concentrated vegetable pastes in my freezer that I make myself from scraps. I made this recipe with 5 tbsp water and two tbsp of sundried tomato paste, and also added 1 dsp of olive oil. I dressed the pasta with a very light cheese sauce made with single cream, pecorino and nutmeg, and topped with a spinach and walnut sauce. This was a very good dish. - 21 Jul 2008
Great recipe for those (like me) can't stomach the heaviness of egg pasta. - 21 Jul 2008
Fantastic - to finally find egg free pasta I can make at home. Really impressed - well worth a try - 21 Jul 2008
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