EGG-FREE PASTA
A simple egg free pasta recipe made with just 3 simple ingredients.
Provided by oldworldgardenfarms
Number Of Ingredients 3
Steps:
- On a large, flat surface place the flour in a mound. Make a well in the center of the flour.
- In a small bowl, whisk together the water and the olive oil.
- Slowly add some of the water and mix into the center of the flour. Mix the liquid in the flour with a fork or your hands. Keep adding more water and incorporating the flour until all the flour has been absorbed
- Once the dough has been formed knead the dough for 5-10 minutes until a smooth dough ball is formed. If the dough is dry, add a little more water.
- Cover the dough tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop.
- Remove the dough from the fridge and cut into 4 equal pieces. Set aside and cover with a towel to prevent it from drying out.
- Flour a clean work surface and a rolling pin and roll a ball of dough into a very thin sheet.
- Fold the dough 3-4 times. Cut the roll of pasta into 1/4 inch thick strips. Dust flour over the strips of dough and unravel. Repeat with the remaining dough.
- Set cut pasta aside on a tray and leave out at room temperature if cooking fresh or cover and place in the refrigerator to be cooked later.
HOMEMADE PASTA RECIPE (VEGAN, EASY)
This quick and easy Homemade Pasta Recipe can be made without a noodle machine or eggs in a few simple steps. There's also an option for how to make green Spinach Pasta.
Provided by Bianca Zapatka
Categories Appetizer Basics Lunch & Dinner Main Course Side Dish Soup
Time 25m
Number Of Ingredients 6
Steps:
- *Note: Please watch the recipe video for visual instruction! Also, I highly recommend measuring the ingredients in grams rather than cups!
HOMEMADE PASTA DOUGH WITHOUT MACHINE IN 6 MINUTES
How to make best homemade pasta without machine and fast? In 6 minutes. The answer is here.
Provided by Cookie
Categories Lunch
Time 10m
Number Of Ingredients 4
Steps:
- Making pasta using a food processor. Add flour, eggs, olive oil and salt to the food processor. Pulse until you see a crumbly texture. Transfer to a lightly floured cutting board and pat it into a ball. (use your hands) Then kneed until it is smooth and elastic. (about 3 minutes) Your next step is to form the dough into a small ball, wrap with plastic wrap and let is rest for 1 hour. Then use immediately or transfer to the fridge for up to one day. MAKING PASTA DOUG BY HAND For this you can use large plate, large cutting board or smooth surface like a marble counter. Place flour in a mound on a large cutting board. Create a well in the center and crack 1 whole egg and 1 egg yolk. Sprinkle the salt and add olive oil on top of the eggs. Use a fork to whisk the eggs gradually drawing in the flour mixture. Keep going until forms a ragged dough. (This will be quick for you because you are using a very small amount of the flour.) Then start to knead until it is smooth and elastic. (for about 3 minutes) If it is sticky add a little flour, if it is dry add a water. Form the dough into a very small ball and wrap in a plastic wrap. Let the dough rest for 1 hour at room temperature. HOW TO ROLL FRESH PASTA BY HAND After the dough has been resting for 1 hour, transfer the dough to a cutting board. Dust some flour on top of it and start rolling. Keep rolling until the dough becomes as thin as paper (about 1 to 2 mm). If you are still asking how thin think crepes paper thickens or you should be able to see your hand through the dough if you lift it up. Remember to master any skills you need to practice. So, keep practicing and you will become the pasta expert. IMPORTANT: Add extra flour to prevent sticking but don't get crazy. Always add a very small amount of flour. Let it rest for 15 minutes. Cutting the Pasta Your next step is to lightly flour dough circle, roll loosely on rolling pin. Slide rolling pin our, press dough roll with hand and cut into desired size strips. (use sharp knife). Carefully unfold strips. Boil the salty water and add your homemade fresh pasta. (yes, you did it) Boil from 4 to 6 minutes. Enjoy with your favorite sauce. Be kind and share this recipe.
SIMPLE TWO INGREDIENT HOMEMADE PASTA
This Simple Homemade Pasta is made without eggs & only 2 ingredients. Perfect for adding to soups or tossing with a tasty tomato sauce.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h6m
Number Of Ingredients 3
Steps:
- In a large bowl add the flour, make a well in the middle and add the water and salt, mix with a fork to combine, then move to a flat surface and gently knead for about 3-5 minutes, then form a compact dough ball, if the dough is too dry then add a little more water (1 tablespoon at a time).
- Cover the dough with a tea towel and let rest 30 minutes. Knead the dough a couple of times, then roll it out on a lightly floured flat surface. Roll to about an 1/8 inch thickness, roll up and slice to make fettuccine. Cook in boiling salted water for about 6-7 minutes. Enjoy!
Nutrition Facts : Calories 228 kcal, Carbohydrate 48 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE PASTA WITHOUT A PASTA MACHINE
Haven't got a pasta machine but still want to try homemade pasta? This is the recipe for you! All you need is flour, eggs, salt, and a rolling pin. And, of course, some time to have fun!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h33m
Yield 4
Number Of Ingredients 4
Steps:
- Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt. Gently beat eggs with a fork, incorporating the surrounding flour, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
- Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece a little and roll out 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times. Continue rolling and turning until dough is 1/16-inch thick.
- Cut dough into a sheet. Dust generously with flour and roll into a cylinder. Slice cylinder into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry, about 30 minutes.
- Bring a large pan of salted water to a boil. Drop in tagliatelle and cook until tender yet still firm to the bite, 3 to 5 minutes. Drain.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 54.7 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 1.8 g, Protein 13.7 g, SaturatedFat 1.3 g, Sodium 92.9 mg, Sugar 0.5 g
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EASY HOMEMADE PASTA DOUGH RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
4.6/5 (11)Total Time 15 minsCategory Main CourseCalories 373 per serving
- Place the flour onto a clean worktop and make a well in the middle. Fill the hole with egg yolks, egg and olive oil. Sprinkle with salt.
- Start beating the eggs with a fork while slowly incorporating flour into the eggs, a little at a time.
- Once the eggs and flour are combined together into a messy mixture, start kneading. The dough will be flaky at the beginning but will come together. If you feel, it’s way to hard to work with, add water at this stage. Knead for 10 minutes. A well-kneaded dough should be smooth.
- Flatten it slightly with your hand and tightly wrap in a plastic wrap. Refrigerate for 30 minutes before rolling out.
DIY BASIC HOMEMADE PASTA WITHOUT A MACHINE - JAMIE GELLER
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EASY HOMEMADE PASTA - WITHOUT A PASTA MACHINE - …
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- Place the flour and eggs in the bowl of a stand mixer (see: Note 2 below for doing this bit by hand).
- Use the dough hook and start mixing slowly until it comes together as a ball. You may need to add a little splash of water or flour, depending on if the dough looks dry or sticky.
- Once it forms into a ball, increase the speed to medium and mix for 5 minutes, until the dough is smooth.
- Take the dough out of the bowl and wrap in clingfilm or wax paper (ensure it's fully covered so it doesn't dry out) and place in the fridge for at least 30 minutes, and up to 12 hours.
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HOMEMADE PASTA - GIMME SOME OVEN
From gimmesomeoven.com
4.7/5 (87)Total Time 1 hrServings 1
- Add all ingredients to the bowl of a food processor, fitted with the normal blade attachment. Pulse for about 10 seconds, or until the mixture reaches a crumbly texture (see photos above).
- Add all ingredients to the bowl of a stand mixer, fitted with the dough hook. Knead the dough on low speed for 8-10 minutes until it is smooth and elastic. (If the dough seems too dry, add in an extra tablespoon or two of water. If the dough seems wet or sticky, just add in some extra flour, but you the dough to be fairly dry.)
- Place the flour in a mound on a large cutting board. Use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs.
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HOW TO MAKE FRESH PASTA WITH A PASTA MAKER - FEARLESS FRESH
From fearlessfresh.com
Cuisine ItalianTotal Time 30 minsCategory PastaCalories 331 per serving
- First, mix everything together. This takes literally two minutes and almost no effort. Add flours to the bowl of a mixer, hook on the paddle attachment, and turn your mixer to low speed. Slowly pour in the eggs and beat until crumbly, adding a little water if you need to (wetter pasta dough is easier to work with than dry dough). If you don't have a mixer, you can mix the dough in a large bowl, using a fork to start combining the flour and eggs. Finish the dough by mixing with your hands once the mixture is too clumpy for the fork.
- Sprinkle a thin layer of flour on the counter. Turn the dough onto the counter and knead by hand until it just comes together and begins to smooth out, about 2 minutes. Kneading the dough is almost as easy as mixing it. Squish, roll, repeat. The dough will not be perfectly smooth - that's normal.
- Form the dough into a flat disk, wrap it in plastic wrap, and set it in the refrigerator for 2 hours so that the gluten can relax.
- Once it has rested, flatten the disk with your hands so that it is 1-inch thick and sprinkle with a little flour on both sides. Run the dough through the pasta machine with the flat rollers set to their most open setting; fold the dough sheet into thirds, like a letter, and roll it back through the pasta maker again. If the dough sticks, coat with a little more flour. Fold and roll the dough three more times on this setting, which kneads it to produce a silky texture.
HOW TO USE A PASTA MACHINE TO MAKE HOMEMADE PASTA
From thespruceeats.com
Estimated Reading Time 5 mins
- The Beauty of Fresh Pasta. Making homemade pasta is well worth the extra effort. It has a texture and flavor that's much better than dried, store-bought pasta from the supermarket, and the act of making the dough and rolling it out on a pasta machine is fun for the whole family.
- Combine the Ingredients. The first step to making homemade pasta is to combine all of the ingredients and there are only three. You will need: 2 1/4 cups all-purpose flour.
- Mix the Dough. With a fork, gently whisk the eggs in a circular motion, gradually incorporating flour from the sides of the well. Not all of the flour will get absorbed into the eggs.
- Knead the Dough. Scrape all of the dough together into a ball and begin kneading it, spreading a little of the extra flour over the work surface if the dough begins to stick.
- Wrap and Rest. Wrap the ball of dough in plastic and let rest 20 minutes on the countertop. Continue to 6 of 14 below.
- Divide the Dough. Set up your pasta machine, clamping it to a table, countertop, or sturdy cutting board. Turn the dial to the widest setting (usually setting number 1 on the dial).
- Flatten. Working with the first piece (keep remaining pieces covered with plastic wrap), flatten it into a rectangle shape. Continue to 8 of 14 below.
- Begin Rolling. Starting with one of the shorter sides of the rectangle, feed it through the rollers. Continue to 9 of 14 below.
- Fold the Dough. Once the dough has come out of the other end, fold one side of the piece into the middle, then fold the other side over that to form three layers, as if you're folding a business letter, pressing lightly on the top of the piece of dough to seal it.
- Feed the Dough into Machine Again. Starting with one of the narrower, open sides of the folded dough, feed the pasta through the machine, again at the widest setting.
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HOW TO MAKE: HOMEMADE PASTA (WITHOUT A PASTA MACHINE)
From thelondoneconomic.com
5/5 (2)Total Time 1 hr
- Pour the flour onto a large, clean surface and make a well in the middle. Crack the eggs into the well, followed by a pinch of salt and a drizzle of extra virgin olive oil. Beat the eggs with a fork, gradually pulling the flour into the well in the centre.
- Once the eggs and flour mixture becomes too firm to mix with a fork, dust your hands with flour, bring all of the flour to the centre, and knead for at least ten minutes until well combined, with the consistency of Play-Doh.
- Wrap the dough in cling film, squeezing all of the air out, and leave to sit for thirty minutes at room temperature to allow the gluten to relax.
- Unwrap the dough and dust with flour. Also dust your hands, the countertop, and rolling pin with flour. Cut the dough into manageable sized pieces (into two or four pieces dependent on size) and begin to gently roll out with a rolling pin.
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- Mix the Dough. Beat together the 3 large eggs, 1 egg yolk and 1 tbsp olive oil with a fork in a large spouted measuring cup. Combine the 2 cups flour and a large pinch of kosher salt in the bowl of a food processor.
- Knead the Dough. Transfer the dough to a floured work surface and knead several times, until the dough comes together in a smooth ball (pictured).
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- Keep incorporating the flour into the eggs until all the flour has been absorbed. This will be a messy process, but it is well worth it! Once the dough starts to form, bring it together with your palms and knead into a smooth yellow dough. This will take roughly 5 minutes. Note: If your dough is on the dry side you can add a little SLASH of water to bring it together.
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