Eggless pasta shapes

Other recipes | Pasta recipes

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

1. Put floor in food processor bowl with the mixing blade and add the oil.
2. Mix on speed 3 and dribble in the water.
3. Stop when chunky bread crumbs are formed.
4. Fit the extruder with the die to make the shapes you want.
5. 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.

Other recipes | Pasta recipes