This is a simple semolina dough for egg-free pasta. After you roll it out you can cut it into any shapes you like.
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
Adding a bit or olive oil helps - and for those who feel that this doesn't have enough flavour, adding some herbs of your choice helps. Many parts of italy never use eggs for their pasta, and you can also use this method with potatoes and flour to make Gnocchi or Spaetzle of a sort... It's good. - 21 Jul 2008
Sticks together easily. But not bad for eggless - 21 Jul 2008