Recipe:

No Egg Fresh Pasta Dough

by Chef Daniel Morduchowicz

We are proud to present this vegan alternative to fresh pasta dough, traditionally made with eggs, as a way to help our move to a plant based diet.

- Chef Daniel Morduchowicz

Recipe

Course
Main Course
Cuisine
Italian
Servings
3
Calories Per Serving
360
Prep Time
20 min
Cook Time
5 minutes
Resting time
15 minutes
Total Time
45 minutes

Ingredients

  • 100 grams semolina
  • 100 grams 00 Strong Flour
  • 100 grams water

Equipment

Pasta roller, if available, if not a rolling pin

Instructions

Instructions

  1. Mix all the flour together in a bowl using a whisk.
  2. Mound all the flour on your table, and make a well in the middle using your bowl. This well is called “la fontana” in Italian, and it needs to be large enough, and have thick enough walls to contain all the water.
  3. Start mixing the flour into the water with a fork, spoon  or your fingers in an outward moving rhythm, incorporating a little bit of the flour at a time. When the mixture has thickened, use a dough scraper to incorporate the rest of the flour, making sure to scrape the table, incorporating all the flour and water available.
  4. Using a pushing motion with your palm. stretch the dough a tiny bit, fold back towards you, and rotate 90 degrees. Repeat this motion many times until your dough feels smooth, consistent, and stretchable.
  5. Flour really well, and cover with plastic wrap. Ideally let it rest for an hour, at room temperature, or overnight in the refrigerator.
  6. If you let it rest in the refrigerator it is good practice to take it out and let it come to room temperature, for at least ten minutes.
Your dough is now ready to be stretched and transformed into any of the myriad shapes this can be used for. Good luck with your pasta! I hope you enjoy making it is as much as I do, even over 40 years later for me!

Notes

  • You can use this basic pasta in a variety of ways, from fetuccini, to stuffed pastas, lasagna and much more.
  • As always there is an infinite number of methods and ingredient substitutions that will yield different results.
  • The beauty of pasta is that you can make it with very little equipment. Although it is nice to have a pasta roller, you can roll it out using a rolling pin or anything else you may have available at home. We’ve actually, in a pinch, rolled out pasta using a broomstick!

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