Egg Free Pasta Dough

Pasta is a staple Italian dish made using unleavened dough. There are two types of pastas – Fresh and Dry. There are so many varieties available in the market but making pasta from scratch can be an interesting task. Usually home made pasta dough uses eggs but as I always make egg free dishes, I was looking for an egg free pasta dough recipe. I saw one on food.com. It was pretty easy to make with commonly available ingredients and so I made it today. You need only three ingredients to make the dough and the softness of the dough depends upon the time of kneading. So have a clock nearby and knead the dough for 10 minutes so that it turns absolutely soft and elastic. Using this dough you can make any number of pastas. If you have a pasta machine, it will make your job easier, but if you don’t have one, do not worry. Use your chapathi roller to make pastas just like how I do. This dough makes very soft pastas. So roll up your sleeves and get ready to make it from scratch.

Recipe Source: Food

Ingredients:

Maida/ All Purpose Flour- 3 cups

Olive Oil-2 tbs

Warm Water-1 cup

Procedure:

In a bowl mix together flour and oil.

Add in warm water and mix to form a rough dough.

Transfer to counter and knead for 10 minutes until the dough is soft and elastic.

Cover with cling wrap and set aside for 30 minutes.

Knead the dough again for two minutes until slightly sticky.

You can use the dough at this stage to make pasta or cling wrap it and refrigerate for 24 hours.

When making pasta, remove dough three hours before and bring it to room temperature before rolling it.

Egg Free Pasta Dough

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Ingredients

  

Ingredients

• Maida/ All Purpose Flour- 3 cups
• Olive Oil-2 tbs
• Warm Water-1 cup

Instructions

 

Procedure

• In a bowl mix together flour and oil.
• Add in warm water and mix to form a rough dough.
• Transfer to counter and knead for 10 minutes until the dough is soft and elastic.
• Cover with cling wrap and set aside for 30 minutes.
• Knead the dough again for two minutes until slightly sticky.
• You can use the dough at this stage to make pasta or cling wrap it and refrigerate for 24 hours.
• When making pasta, remove dough three hours before and bring it to room temperature before rolling it.