Eggless pasta dough recipe, easy basic recipe with ingredients available at home. We also used pasta maker to get 4 pasta shapes.
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I got pasta machine as gift from Vj about 5 years ago. Some how never thought to use it.
Main reason were I was not ready to take it out, assemble, do the messy counter top work and later prepare the dish with the pasta itself😅.
Definitely it is not a single hand job for people like me. So, I tried once and kept it neatly packed again.
At times will feel guilty and take it out to make, try again and keep it as such. It was so difficult for me as like I dread for baking🥴.
Now during lock-down, since Aj and Vj were at home, thought I will take a little help and make something.
Aj too was very bored and wanted to kill his time doing something other than his usual screen time. So took it out and successfully made pasta from scratch several times.
Ingredients
I used to try it with durum wheat semolina, but since this situation, it was hard to source the ingredients.
Nevertheless, tried with regular Indian rava and made pasta. I also tried a 50 50 atta pasta.
But I felt this one was better as I did not like the bitter taste or wheat flour smell in my cooked pasta😑.
Dough
I used bread maker for kneading the dough. It is best to use such kneading options as physically you had to work the dough really hard to achieve such results.
If you have stand mixer like kitchen aid, you can definitely use that for kneading part. The smooth texture will minimum water is the key for an al dente pasta👍.
The dough can never be sticky if you are going to use pasta machine. But you can cut it out as hand made pasta too using a roller cutter.
Aj thoroughly enjoyed the process of eggless pasta making. It is a great way involving kids at home.
They will definitely love doing this. You too get a helping hand😍!
Check out my eggless Gnocchi
Recipe card
Eggless pasta, eggless pasta dough recipe
Equipments (Amazon Affiliate links)
Ingredients
- 1 cup all purpose flour (Maida/ plain flour)
- 1 cup semolina (I used rava)
- 150 ml water Varies if handmade or depending on humidity
- 1 teaspoon virgin olive oil
- ⅛ teaspoon Salt
- More flour for dusting
Instructions
- Take water, oil, salt in the container. Add all purpose flour and semolina to it.
- Process in the bread machine to get a non sticky dough.
- If you want to knead with your hands:
- Over a clean counter top, mix flour, semolina and salt well.
- Form a well (dent) in the middle. Add water little by little to form a mass.
- Knead well and add water as needed.
- Depending on the humidity in your place, the water needed may be different.
- Knead well for 5 mins giving good pressure, to bring out the gluten effect.
- Keep aside cling wrapped for 15 mins and knead again for 5 mins to get smooth dough.
- If it is sticky, you can sprinkle more flour.
- Now divide the dough to two. Keep one portion covered.
- Dust the counter top and roll out to long sheet. Again dust both sides and run through the pasta machine.
- Thickness setting from 1 (or lowest/ widest available), run through several times to get a smooth looking sheet of pasta.
- Next, move on to thickness setting 2 or 3 and feed the pasta sheet.
- Each time, use dusting flour to ensure the sheet is not sticky.
- Triple fold the sheet and insert through the narrow side, if it becomes too broad.
- Don't forget to dust the sheet.
- Refer your pasta machine manual for see the thickness you have to set for the pasta shape you are making.
- Accordingly, change the setting to 4-5 and work on the sheet as above.
- If too long, you can cut into two. Also if it gets too broad for the machine, cut the sides.
- Keep the sheets ready and fit the pasta attachment you want to make.
- Run through it to get the pasta - spaghetti, tagliatelle or fettucine.
- You can also use it for making lasagne and ravioli.
- As you collect the fresh batch, each time, generously dust with flour and loosen it up with finger tips gently.
- Divide a handful and keep it in the counter top until use.
- If you want to store, you can leave it as such for drying.
- Either hang in stand or as such over counter top.
Video
Notes
- Using semolina gives good texture to the cooked pasta.
- I have tried both all flour and using semolina, like the semolina pasta dough better.
Step by step photos
1. Take water, oil, salt in the container. Add all purpose flour and semolina to it.
2. Process in the bread machine to get a non sticky dough.
3. Kneading with hands
- Over a clean counter top, mix flour, semolina and salt well.
- Form a well (dent) in the middle. Add water little by little to form a mass.
- Knead well and add water as needed. Depending on the humidity in your place, the water needed may be different.
- Knead well for 5 mins giving good pressure, to bring out the gluten effect.
- Keep aside cling wrapped for 15 mins.
4. Knead again to get smooth dough. Now divide the dough to two.
5. Keep one portion covered. Dust the counter top and work on one portion of dough.
6. Roll into an oblong thick dough. Run through the pasta machine.
7. Thickness setting from 1 (or widest available), run through several times to get a smooth looking sheet of pasta.
8. Next, move on to thickness setting 2 or 3 and feed the pasta sheet.
9. Each time, use dusting flour to ensure the sheet is not sticky.
10. Triple fold the sheet and insert (feed) through the narrow side, if it becomes too broad.
11. Don't forget to dust the sheet each time.
12. Refer your pasta machine manual for see the thickness you have to set for the pasta shape you are making.
13. Accordingly, change the setting to 4-5 and work on the sheet as mentioned above until.
14. If too long, you can cut into two. Also if it gets too broad for the machine, cut the sides. Actually there is a cutter provided along my pasta machine for helping cutting the sheet to perfect width. See how I attained a sheet that is smooth and even looking.
15. Keep the sheets ready and fit the pasta attachment you want to make.
16. Run through it to get the pasta - spaghetti, tagliatelle or fettucine. You can also use it for making lasagna and ravioli. Below I am making spaghetti.
17. As you collect the fresh batch, each time, generously dust with flour and loosen it up with finger tips gently.
18. Divide a handful and keep it in the counter top until use. Also seen below making fettuccine.
19. If you want to store, you can leave it as such for drying. Either hang the eggless pasta in stand or as such over counter top. I just left over as such for making dinner.
Easy eggless homemade pasta with ingredients you have at home.
Leave it in counter top until it dries completely. Turn the pasta patch to ensure to even drying. Time depends on the environment purely. Store in airtight container.
I like to store in zip loc and refrigerate it. It can be used upto 10 days. Or Deep freeze to use for 3 months.
Roll into thin flat circle using your rolling pin. Using pasta cutter or a roller cutter, or even knife, cut it out to fettucine.
Or, make farfalle, gnocchi kind of pasta shapes. You know, Aj even made penne shape once! Just cut into small squares, use a straw to roll the square to penne shape.
Use a large pot to bring enough water to boil pasta. Add salt to water generously. If you taste the water, it should be like salty sea water.
Add pasta only after the water boils, do not heat water and pasta together to bring to boil.
Adding a drizzle of olive oil to the boiling water ensures the preventing of overflowing while boiling as well as helps in preventing sticking together.
Once cooked, drain water and reserve some pasta boiled water. You can use this water to loosen up the cooked pasta as it tends to stick while cooling down.
Pasta made with all purpose flour and semolina has low micro nutrients. But we can make it more nutritious by adding vegetable puree or spinach puree. Also by using other flours that are nutritious and high in fiber.
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