Basic Pasta Dough No Egg Recipes

Steps:

• Put flour in large mixing bowl, making a well in the center.
• Add wet ingredients to well and very slowly mix together with a fork, incorporating only a little flour at a time so it mixes smoothly and evenly. Trust me, the more patient you are with this the better it will turn out.
• Continue kneading by hand for about 10 minutes, let rest for a half hour covered with a towel. Repeat a couple times until dough is smooth and silky, and just slightly sticky.
• Shape by hand or with a machine.
• Note: Boiling fresh pasta takes significantly less time than dry pasta. Depending on the shape, cook for 30 seconds to 2 minutes.

Steps:

• In a food processor combine the flour, salt, eggs, oil and 4 tablespoons water and process until the mixture begins to form a ball, adding more water, 1 teaspoon at a time, if the dough is too dry. Process 30 seconds more to knead it. Remove the dough from the processor and let it rest, covered with an inverted bowl, at room temperature for 1 hour.
• Set the smooth rollers of a pasta machine at the highest number. (The rollers will be wide apart.) Divide the dough into 4 pieces, flatten 1 piece into a rectangle, and cover the remaining pieces with an inverted bowl. Dust the rectangle with flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers 6-8 more times, folding in half each time and dusting with flour if necessary to keep it from sticking. Turn the dial down one notch and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, turning the dial lower one notch each time, until the lowest notch is reached. Roll the remaining pieces of pasta dough in the same manner.
• Use the blades of a pasta machine that will cut 1/4-inch wide strips. Feed one end of a sheet of pasta dough through the blades, holding the other end straight up from the machine. Catch the strips from underneath the machine before the sheet goes completely through the rollers and put the cut strips lightly across floured jelly-roll pans or let them hang over the top of straight-backed chairs or on hangars. Let the pasta dry for 5 minutes, before cooking.

Steps:

• On a clean dry work surface, make a mound of the flour and, using your fingers, make a well in the center of the mound. Using a fork, break the shell of the eggs one by one and drop the eggs into the center of the well you made of the flour. With the fork, beat the eggs together. Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs. As you mix the flour with the beaten eggs, it will begin to form a doughy mass. Work this mass using your fingers until it begins to lose its moist and sticky character.
• When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palms of both hands, pushing from the center of the ball of dough outwards and folding the near edge inwards to begin the kneading cycle again. The kneading stage should take about 10 minutes by hand.
• After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting. A manual pasta machine works wonders at this stage. Cut the ball of dough into three equal pieces. Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine. Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers and crank the handle to pass the dough through. As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece. Repeat the thinning process with the remaining pieces of pasta, thinning and then setting aside, consecutively so that each piece of pasta is equally rolled out. When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner. Start the rolling process again, beginning with the first piece of dough and continue with the remaining pieces. As each is rolled thinner set it aside and continue onto the next.
• As you return to the first piece of dough, set the cylinders one setting closer. Continue in this fashion until the pasta dough has been rolled out as thinly as possible.
• As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface. When they are all rolled out you are ready to cut the pasta into the desired shape. They can be cut using the cutting wheels of the rolling machine or by hand using a knife.

Steps:

• In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
• Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
• Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
• Cut pasta into desired shapes.
• Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.

Steps:

• Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
• Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
• Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.

Steps:

• In food processor, or by hand if you don't have a food processor, mix the flour and salt.
• Add eggs, and process (mix) until just starting to come together.
• Turn out onto a floured bench and knead until satiny, smooth and a bit springy.
• This will take 5-10 minutes.
• It should not be sticky.
• If it's sticky, knead in a little more flour.
• Wrap with plastic wrap and leave it on the counter to rest for an hour.
• The dough will then be ready to roll either by hand or in a machine.

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

Steps:

• Place the flour, semolina and salt in the bowl of a food processor and pulse several times to combine the ingredients.
• Add the egg all at once and process for 30 seconds, drizzling the oil through the opening in the lid. The dough should look like coarse, wet sand.
• Dust a work surface generously with semolina.
• Transfer the dough to the work surface and bring it together in a ball.
• Knead the dough for a good 3 or 4 minutes, using the heels of your hands to push it away from you again and again, and occasionally rotating the dough 180 degrees. The dough should appear smooth and silky when you are done; it should not be sticky.
• Wrap the dough in plastic wrap and let it rest for 20 minutes.
• Set up the pasta maker next to a work surface.
• Sprinkle a rimmed baking sheet liberally with semolina.
• Sprinkle the work surface with semolina. You'll need to keep it dusted with semolina at all times so the pasta doesn't stick as you roll and cut it.
• When ready to roll out the pasta, cut it into quarters. Work with one quarter at a time and keep the remaining portions wrapped.
• Use your fingers to work the dough into a rough 3-by-4-inch rectangle. (The dough should have the texture of Play-Doh.).
• Use the heel of your hand to flatten the dough to a thickness of 1/2 inch.
• Pass the dough through the highest (thickest) setting of your pasta machine.
• Fold it into thirds, as you would a business letter, then flatten it to 1/2 inch and pass it through the machine again. Fold, press and roll one more time.
• Set the rollers on the next-highest setting and pass the dough through twice. (You don't have to fold it.).
• Continue to lower the setting one increment at a time, passing the dough through twice each time, until your dough reaches the desired thickness.
• Setting 3 is good for fettuccine and lasagna sheets.
• Setting 2 is good for filled pastas, such as tortellini, ravioli and agnolotti, or for thinner lasagna sheets.
• Use plenty of semolina to keep the dough from sticking to itself as it falls into accordion folds while coming out of the rollers.
• If you're making filled pastas, make them as you go, one sheet at a time. (If you roll all the sheets beforehand, they will dry out and might tear as you try to work with them.).
• If you're not making filled pasta, use a knife to slice the sheets into lasagna noodles or use your machine's cutters to make fettuccine or spaghetti.
• Use plenty of semolina as you stack lasagna noodles (alternate the layers lengthwise and crosswise) or form piles of cut pasta, fluffing them with semolina so they remain separate.
• Transfer the finished pasta to the prepared baking sheet as you work.
• TO FREEZE: When you have finished rolling and cutting all the pasta, transfer the baking sheet to the freezer for an hour or two, until the pasta is frozen. Wrap it in plastic or store in resealable food storage bags and freeze for up to a month. (It is a good idea to weigh the pasta and freeze it in portions.).
• MAKE AHEAD: The dough can be made a few days in advance, wrapped tightly in plastic wrap and frozen. The uncooked pasta can be frozen in portions for up to 1 month.
• NOTE: Depending on the humidity, the size of your eggs and the brand of flour you are using, you might have to adjust the amount of oil you add to achieve the desired texture. Weighing the flour and the eggs rather than relying on our uneven American measuring methods leads to more consistent results.
• NOTE: To make saffron fettuccine, combine the oil with a half-teaspoon of saffron threads in a small bowl and microwave on HIGH for 30 seconds. Allow the oil to cool, then add it and the threads to the dough.

Steps:

• Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
• Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.