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Eggless Pasta dough
| Preparation : 10 min | Resting : 30 min |
| Cooking : 5 min | Equipment : |
| Difficulty : | Rating : 0 rates |
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Serves 6
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| 250 | g plain flour |
| 250 | g semolina flour |
| 250 | g water |
| 1 | pinch salt |
| 1 | tbsp olive oil (if necessary) |
| 1 | Put the plain flour, semolina flour, water and a pinch of salt into the metal bowl. Close the lid and run the PASTRY/CAKE programme. Scrape down the wall of the bowl if necessary. |
| 2 | Check the consistency of the dough. A compact, but elastic ball of dough is necessary. If too moist, add a little flour. If too dry, add 1 tbsp of olive oil. Wrap the dough in cling film and set aside to rest for 30 minutes. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
If the dough is sticky or dry, add more flour or oil as necessary.
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