No Egg Homemade Pasta

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The eggless pasta has a more firm texture to it. Try it for easy preference then you can tweak it by adding other flavors. I know some friends who make their own pasta with t heir kids preferring the homemade than others.

Ingredients:

3 cups all purpose flour

½ teaspoon kosher salt

1¼ cups ice water, plus more as needed

Procedure:

1. Put the flours and the salt in the bowl of the food processor, and process for a few seconds. 

2. With the food processor running, pour in the water through the feed tube. Process for about 30 seconds, until a dough forms and gathers on the blade. If the dough does not gather on the blade or process easily, it is too wet or dry. 

3. Feel the dough, and add either more flour or more ice water, in small amounts. 

4. Turn the dough out on a lightly floured surface, and knead by hand briefly, until it's smooth, soft, and stretchy. 

5. Press it into a circle, wrap in plastic wrap, and let rest at room temperature for at 1 hour. (Refrigerate the dough for up to a day, or freeze for a month or more. Defrost in the refrigerator, and return to room temperature before rolling.)

6. Cut into 6 equal pieces and put through pasta machine to desired shape. If not using pasta machine, roll out pasta until it is desired thickness for pasta shape you are making. 

Tip: It gets bigger as it cooks. For linguini, roll till at least 1/8" . Place in 8 quart pan of boiling water. It only takes a few minutes to cook. 


Look up here the recipe for Homemade Pasta With Egg.