Recipe by Webby
"Anyone on an eggless or low-cholesterol diet will appreciate this recipe."
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Adding a bit or olive oil helps - and for those who feel that this doesn't have enough flavour, adding some herbs of your choice helps (reconstitute dry basil in the warm water for example).
Many parts of italy never use eggs for their pasta, and you can also use this method with potatoes and flour to make Gnocchi or Spaetzle of a sort...
it was ok... It was really gummy.
Very easy. I used wheat flour since that is what I had on hand and it still worked after I adjusted the ratio of flour and water a bit. I also added orageno for flavor and a bit of olive oil to keep it from sticking. Instead of cutting it into strips, I used a very small cookie cutter to make shaped pasta.
Great recipe for those (like me) can't stomach the heaviness of egg pasta. I added 1 Tbls garlic powder to the flour before adding the liquid. Also I blended 5 Tbls fresh basil and 3/4 c fresh leaf spinach in the water. Next time I will decrease to water content when using the basil and spinach cause I had to add more flour to the dough to get it the right consistancy. I made ravioli stuffed with salmon, cottage cheese and green onion and they were fantastic! My boyfriend ate the leftovers COLD the next day.
This is the best fresh pasta recipe I've found so far. I tried to recreate the pasta taste that I had when I was in Italy, and this recipe is what does it. The biggest secret that I didn't figure out until my third batch of pasta is to let it dry before you cook it! If you cook the pasta right after you cut it it will be too soggy and soft. However if you let it dry for 10-20 minutes (until dry but not flaky) you can make al dente pasta after about 45 seconds of cooking. I also used a pasta machine with this and it allowed me to roll out very thin pasta very quickly.
Good basic, eggless recipe. I keep concentrated vegetable pastes in my freezer that I make myself from scraps. I made this recipe with 1/3 cup water and two tablespoons of sundried tomato paste, and also added two teaspoons of olive oil. I dressed the pasta with a very light cheese sauce made with light cream, romano, and nutmeg, and topped with a spinach and walnut sauce. This was a very good dish.
Easy and accurate. Tried the first time with whole wheat which worked but was a little to o chewy and much harder to work with. Then i went out and bought semolina flour. LIKE NIGHT AND DAY! Semolina flour is a pleasure to work with, pretty much instantly a nice uniform dough. I rolled mine out very thinly and cut them into squares, then filled them with ricotta and folded them into tortellini. Actually much easier than you would think.
Used this recipe for a project with my son. I am alergic to eggs and he knows it's hard to get fresh pasta that does not have eggs in them. Although it took a bit of time to get the hard part done we both LOVED the results. Heck my oldest son actually ate a bunch of the dough before it was cooked because he thought it was yummy. The only thing different we did was add some Extra Virgin Olive oil and a lil bit of garlic. Overall a great recipe and fun to boot.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 8
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