Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Homemade Eggless Pasta




Source of Recipe


Internet


Recipe Introduction


This recipe is as simple as they come. All you need is all-purpose flour and water. Apparently during the war when eggs were scarce, this pasta became very popular. It goes great with almost any sauce, but Nonna Lina likes to serve it with a fresh pea sauce or a light fresh tomato sauce. The directions are given to be made by hand, but you certainly could use a hand cranked pasta machine instead. This is one of those recipes where exact measurements are difficult as it depends on the flour used, the temperature of the water, and even atmospheric humidity.



List of Ingredients




All-purpose Unbleached Flour

Dash of Salt

Water

Make a mound on the counter with the flour and create a well in the center. Add the salt. Start slowly pouring in the water, mixing with your fingers between each addition. You know you have added enough water when you can bring the flour together in a ball. Begin to knead the dough until it is smooth. At this point the dough should resemble stiff bread dough. Wrap in plastic and let sit 20 minutes before rolling.

To roll, take a 6 inch ball of dough and place on a lightly floured surface. Begin to roll into a flat disc. Roll from front to back, turning the dough clockwise about 1/4 turn after every few rolls of the pin. Once the dough is stretched enough to roll around the pin, begin by rolling the dough towards you wrapping it around the pin as you go. Keep the dough well floured to prevent sticking. Once the dough is rolled to a thickness of about 1/8 of an inch it is ready to cut. Ensure the surface of the dough is lightly floured, and start to roll it up into a tube. You can either cut it into fettuccine or into triangular pieces. To cut it into fettuccine, cut as shown above, shaking out the pasta after it has been cut. Place on a floured baking sheet and let dry until you are ready to use it.

To cut into triangular pieces, start cutting at an angle, about 1/2 inch wide pieces, starting at the center of the tube end. Continue to cut until complete, and dry as described for the other pasta. To complete the pasta, cook in boiling salted water until al dente. Top with your favorite sauce and serve piping hot.



Recipe