Eggless pasta shapes: Difference between revisions
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= Eggless pasta shapes using dies = | = Eggless pasta shapes using dies = | ||
== Ingredients == | == Ingredients == | ||
* 100g coarse semolina | * 100g coarse milled semolina flour (aka durum flour). | ||
* | * 1.25ml virgin olive oil. | ||
* circa 30ml water, ideally chilled to 4˚C. | |||
* | |||
== Directions == | == Directions == | ||
Revision as of 15:10, 29 October 2026
This recipe is designed for use with the Pasta shaper. Swap in the die for the shape you want/need. Ideal for using frozen dough, ensure properly thawed in fridge before shaping.
DO NOT PUT ANY PART OF THE PASTA SHAPER IN THE DISHWASHER!
Eggless pasta shapes using dies
Ingredients
- 100g coarse milled semolina flour (aka durum flour).
- 1.25ml virgin olive oil.
- circa 30ml water, ideally chilled to 4˚C.
Directions
- Put flour and salt in the bowl of mixer with the K-beater.
Or in a big mixing bowl and stir with a strong spoon. - Add the oil.
- Mix on speed one and gradually add the water.
- Mix for 30-40 seconds then scrape down.
- Mix for a final 30 seconds. The mixture should reasemble coarse breadcrumbs.
- Now remove bowl and add pasta shaper to the machine in its place, with the die you desire to make the shapes you want. Set the speed to 2 or 3 and start to feed in your mix.
Remember to cut the pasta to the desired length using the cutter.
Cook pasta for 2 minutes in boiling water.
