Guest guest Posted March 16, 2008 Report Share Posted March 16, 2008 Hi Katie.... Here is an eggless pasta recipe: Eggless Pasta This makes bland but tender noodles that go well with Oriental soups or noodle dishes. 2 cups unbleached flour, or 1 cup unbleached and 1 cup whole wheat flour 1/2 tsp. salt (optional) About 1/2 cup warm water Additional flour for kneading, rolling and cutting. In a large bowl, mix flour and salt (if desired), slowly stir in enough of the warm water to make a stiff dough. Depending on what flour you use, you may not need the entire 1/2 cup of water, or you may need slightly more. Pat the dough into a ball and turn out onto a lightly floured surface. Knead by hand for 10 to 15 minutes or until smooth and elastic. Sprinkle with flour, if needed. Cover and let rest for 20 minutes. With pasta machine, or by hand, roll out one-fourth of the dough at a time. Keep unrolled portions covered. Because this pasta is very tender, it is best to stop at the third to the last setting on the pasta machine. If making by hand, roll to about 1/16 inch thickness. When all dough is rolled, cut strips into desired shapes with machine or by hand. Use this dough for medium wide or thin noodles. Makes about 4 cups cooked pasta when machine rolled and cut into medium wide noodles. Yield of hand rolled noodles varies. I will post the instructions on how to use a pasta maker. Nancy C. I found one recipe that calls for 5 eggs and 5 pounds of wheat flour. I was thinking to look for another. I would be very interested in your pasta recipies and also for fillings. I figured I would just fcook up something with spinach and muchrooms, but a real recipe would be wonderful. I am planning to use it tomeorrow. Katie Quote Link to comment Share on other sites More sharing options...
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