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Reviewed: Mar. 18, 2008

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.

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Reviewer:

monkholio

	Cooking Level: Expert
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Reviewed: Feb. 22, 2008

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.

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4n20blackbirds

	Cooking Level: Expert Home Town: College Park, Maryland, USA Living In: Amherst, New Hampshire, USA
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Reviewed: Jun. 16, 2007

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.

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Natalie Ercolini

	Cooking Level: Expert Home Town: Redwood City, California, USA Living In: San Carlos, California, USA
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Reviewed: Jan. 20, 2006

Fantastic - to finally find egg free pasta dough I can make at home. Really impressed - well worth a try guys.

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4 users found this review helpful

Reviewer:

FlossieL


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Reviewed: Dec. 29, 2004

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's good.

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7 users found this review helpful