Easy eggless pasta recipe that's sure to appeal to anyone on a plant-based or low-cholesterol diet.
Ingredients
- semolina flour: 2 cups
- salt: 0.5 tsp
- warm water: 0.5 cup (or more if needed)
Metric Conversion
Stages of cooking
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Mix flour and salt together in a large bowl. Add warm water and stir to make a stiff dough; add more water if dough seems too dry.
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Pat dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover and let rest for 20 minutes.
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Working with 1/4 of the dough at a time and keeping the rest covered to prevent it from drying out, roll dough by hand to a thickness of 1/16 inch. If using a pasta machine, stop at the third to the last setting. Cut pasta into desired shapes.
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Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water until tender yet firm to the bite, 3 to 5 minutes. Drain.
