Egg-Free Pasta

Name: Egg-Free Pasta
Yield: 6 servings
Ingredients: 3 cups (725 mL) semolina flour (12.75 oz/360 g), plus additional for dusting (see cook’s tips); 1 cup (250 mL) water; 2 tbsp (30 mL) olive oil; ½ tsp (2 mL) salt

Prep 10 min

Cook 50 min

Ready in 60 min

This dough is easy to work with and naturally vegan. It gives an al dente bite thanks to the high protein in semolina.

Ingredients

3 cups (725 mL) semolina flour (12.75 oz/360 g), plus additional for dusting (see cook’s tips)
1 cup (250 mL) water
2 tbsp (30 mL) olive oil
½ tsp (2 mL) salt

Directions

Add all the ingredients to the Deluxe Stand Mixer. Knead for 5 minutes. Wrap the dough in plastic wrap and chill for 30 minutes or overnight.
Flour your hands and work surface. Divide the dough into quarters and flatten them slightly to form 2" (5-cm) round disks. Generously flour each disk.
Attach the Pasta Roller and turn it to setting 3. Set the mixer to Custom speed 1. Feed the dough through each setting twice, starting with setting 3 and going down to setting 1. Cut the pasta sheets in half or to your desired length.
Attach the Spaghetti Cutter or Fettuccine Cutter to the mixer. Feed the individual pasta sheets through and lay the noodles in an even layer.
Bring a large pot of salted water to a boil. Cook the pasta for 3–5 minutes, stirring occasionally. Drain the pasta and serve with your favorite sauce.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 340, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 61 g, Fiber 3 g, Sugar 2 g (includes 0 g added sugar), Protein 11 g

Cook's Tips:

We recommend using semolina flour for this recipe. It has a higher protein content and can absorb more moisture than all-purpose flour. Look for semolina flour that says it’s for pasta making, extra fine, or double milled. If you can only find a coarser grind, you can make it finer by pulsing it in the Deluxe Cooking Blender.

Humidity and flour brand can impact the consistency of your dough. If your dough is sticky, add more flour, 1 tbsp (15 mL) at a time. If your dough feels too dry, add more water 1 tbsp (15 mL) at a time.