Lately it seems as though everyone has some form of food allergy; peanuts, strawberries, or my allergy to bananas. While most allergens are easy to avoid (I have to skip the banana pudding at the restaurant) there are some that aren’t so easy to cut out of your diet. A co-worker of mine is allergic to a bunch of foods including eggs. When we were talking about favorite meals, my lasagna came up. Sounds yummy right? What about the noodles…. they usually have eggs in them? This is where my recipe for this week is going to be eggless noodles 🙂 (I found this recipe on a fellow bloggers page; veggyum.wordpress.com)
For each large serve:
0.5 cup semolina flour (med. or fine)
0.5 cup plain flour
3 – 4 Tblspn water
1 tspn of your best olive oil
Mix the semolina and flour, and gradually add water and oil, a spoonfull at a time, until a nice pliable and slightly wet dough is formed. The amount of water will vary depending on the flour, semolina and humidity. Leave the dough slightly wet as the semolina will absorb a little more water than ordinary flour will.
Let the dough rest, covered with plastic wrap, for 0.5 hour or more. I left it for 5 hours before rolling.
If you are making the pasta by hand, roll the dough out as thinly as possible. It might help to divide the dough into 2 before you do this, if you have a small bench. Keep rolling until it is as thin as you can get it. Cut into tagletelli sized pieces.
If you are using a pasta maker, roll the dough out, starting with the widest setting, roll it at least twice through each setting, gradually reducing the settings until it is as thin as you want it. Cut into desired widths.
Add to a large pan of boiling salted water with a teaspoon of oil added. Fresh pasta does not take long to cook. The length of time will depend on the thickness of the pasta, but will be only a few minutes.
Drain the pasta and place into serving bowl with a little of the pasta water to keep it slightly wet. Add your sauce – keep it simple to highlight the taste of the pasta rather than the sauce. YUM.