Fresh egg-free pasta
Preparation : 10 min
Cooking : 5 min
Total time : 45 min Rest : 30 min
6 people
250 g of durum wheat semolina flour
1 pinch of salt
1 tbsp of olive oil
250 g of water
250 g of plain flour
Associated products
RECIPE STEPS
1
Put the ingredients (except the oil) in the transparent bowl then give a few pulses in Pulse mode.
- 1 pinch of salt
- 250 g of water
- 250 g of plain flour
- 250 g of durum wheat semolina flour
2
If necessary, fold with the spatula.
Check the consistency of the dough: it should form a compact but elastic ball.
If it is too sticky, add a little flour; if it is too dry, add 1 tbsp of olive oil.
- 1 tbsp of olive oil
3
Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
4
Run the dough through the pasta machine.
If you don't have a machine, roll it out with a rolling pin (the dough should be almost transparent) before cutting it into strips.
5
Cook the pasta for 3 to 4 minutes in a large amount of salted boiling water.
6
Drain and serve with the sauce of your choice.
