Eggless Pasta Dough
Ingredients of Eggless Pasta Dough
All-purpose flour 2 cups 500 mL Salt 1/2 tsp. 2 mL Water 1/2 cup 125 mL Olive oil 1 tbsp. 15 mLHow to Eggless Pasta Dough
Combine flour and salt in larde bowl. Make a well in centre
Add water and olive oil to well. Mix until dough begins to come together. Turn out onto lightly floured surface. Knead until ball frpm. Wrap with plastic wrap. Let stand for 30 minutes. Divide dough in half. Work with 1 half of dough at a time. Keep ramaining half covered with plastic wrap. Roll out dough on lightly floured surface to 16 x 12 inch (40 x 30 cm) rectangle. Loosen and lift dough and sprinkle flour on work surface to prevent sticking. Let stand for 10 minutes. To make noodle , fold dough in half lengthwise. Cut crosswise into 1/4 inch (6 mm) wide noodle. Toss gently to loosen. Sprinkle with flour to prevent sticking if necessary. Repeat with remaining dough (see Note). Make about 1 lb (454 g) of uncooked pasta
Note : Store uncooked fresh pasta loosely in a covered container in the freezer for up to 1 month. For best results, cook from frozen
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