Eggless pasta shapes: Difference between revisions
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This recipe is designed for use with the [https://www.kenwoodworld.com/en-gb/pasta-shaper-attachment-kax92-a0me/p/KAX92.A0MEKenwood Pasta shaper]. Swap in the die for the shape you want/need. Ideal for using frozen dough, ensure properly thawed in fridge before shaping. | This recipe is designed for use with the [https://www.kenwoodworld.com/en-gb/pasta-shaper-attachment-kax92-a0me/p/KAX92.A0MEKenwood Pasta shaper]. Swap in the die for the shape you want/need. Ideal for using frozen dough, ensure properly thawed in fridge before shaping. | ||
I have dies for macaroni, linguine, fusilli, and orecchiette. | |||
DO NOT PUT ANY PART OF THE PASTA SHAPER IN THE DISHWASHER! | DO NOT PUT ANY PART OF THE PASTA SHAPER IN THE DISHWASHER! | ||
Latest revision as of 15:14, 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.
I have dies for macaroni, linguine, fusilli, and orecchiette.
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 floor in food processor bowl with the mixing blade and add the oil.
- Mix on speed 3 and dribble in the water.
- Stop when chunky bread crumbs are formed.
- Fit the extruder with the die to make the shapes you want.
- Set the speed to 2 or 3 and start to feed in your mix.
If you have the space, drop the shapes on to a towel or tray before cooking.
Remember to cut the pasta to the desired length using the cutter or a sharp knife.
Immediately cook pasta for 3 minutes dropped into boiling water.
