Eggless Pasta 2
Source of Recipe
internet
Makes lpound 2 ounces
3/4 c. water
2 3/4 c. all purpose flour
3/4 tsp. salt
About 3/4 c. flour for kneading, rolling &
cutting.
Pour water into large bowl. Add flour and salt
Using circular motion with fork, mix till well
combined, scraping sides of bowl with fork
occasionally. Gather dough together. Sprinkle
work surface with some of flour reserved for
kneading. Turn dough out onto floured surface.
Sprinkle with flour. Knead using enough additional
flour till dough is no longer sticky and a smooth
elastic ball is formed, about 5 min. Dough
should have a firm bounce and velvety touch.
Gently rub all sides of dough lightly with
flour. Cover dough with bowl and let rest at
room temp. for l5 min. Cut into 3 equal portions
This dough makes a soft, silky, smooth dough
which stretches easily, best suited for noodles.
To cut into spaghetti by machine, use very well
floured strips of dough. If cutting pasta by
machine, stop rolling at the third to last
setting.
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