Eggless Semolina Pasta Dough From Bobs Red Mill Recipes

EGGLESS PASTA

Steps:

• In a large bowl, mix flour 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. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
• Cut pasta into desired shapes.
• Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.

EGGLESS PASTA

Steps:

• Make a mound on the counter with the flour and create a well in the center.
• Add the salt, and slowly start slowly pouring in the water, mixing with your fingers between each addition. (You know you have added enough water when you can bring the flour together in a ball.)
• Begin to knead the dough until it is smooth. (At this point the dough should resemble stiff bread dough.)
• Wrap in plastic and let sit 20 minutes before rolling.
• To roll, take a 6 inch ball of dough and place on a lightly floured surface.
• Begin to roll into a flat disc, and roll from front to back, turning the dough clockwise about 1/4 turn after every few rolls of the pin.
• Once the dough is stretched enough to roll around the pin, begin by rolling the dough towards you wrapping it around the pin as you go.
• Keep the dough well floured to prevent sticking.
• Once the dough is rolled to a thickness of about 1/8 of an inch it is ready to cut.
• Ensure the surface of the dough is lightly floured, and start to roll it up into a tube.
• You can either cut it into fettuccine or into triangular pieces.
• Place on a floured baking sheet and let dry until you are ready to use it.
• To cut into triangular pieces, start cutting at an angle, about 1/2 inch wide pieces, starting at the center of the tube end.
• Continue to cut until complete, and dry as described for the other pasta.
• To complete the pasta, cook in boiling salted water until al dente.
• Top with your favorite sauce and serve piping hot.

EGGLESS SEMOLINA PASTA DOUGH (FROM BOB'S RED MILL)

Steps:

• On a flat work surface combine flours and salt in a mound. From a little well in the middle for your wet ingredients.
• Add 1/2 cup water and 1 tbs oil, pouring into the well formed by your dry ingredients.
• Mix to make a stiff dough.
• Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough).
• Knead 10 minutes or until dough is elastic.
• Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
• On a lightly floured surface roll out to desired thickness and cut as desired.
• To cook: Bring a large pot of water containing 1/2 teaspoon olive oil to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.