How to make eggless pasta video - VeggieBoards
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#1 Old 01-29-2013, 12:00 PM
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In this installment of Mario Batali presents Chef Matthew Abdoo of Del Posto shows us how to make a simple eggless pasta dough.

Eggless (Lean) Pasta Dough
pici, pasta, orecchiette, cavatelli

¾ lbs yield or 2 servings

Durum 100g (1 cup, 3 ½oz)
Semolina 100g (3/4 cup, 3 ½oz)
"00" 50g (1.8oz, ½ cup)
Water 90 grams (1/3 cup, 3 oz)


Combine all three flours. Mix thoroughly and place in a mound on a clean work surface

Create a four-inch diameter well with your fingertips in the center of the mound.

Add water to the well, and with a fork slowly incorporate the flour into the water until the flour/water mixture is thick enough that you can finish incorporating with your hands.

Now, work flour into one solid mass with you hands, adding additional water if needed. Make sure all flour is incorporated. You may have to adjust your method as it comes together.

Begin kneading, for at least five to eight minutes, or until dough ball becomes very firm and difficult to work.

Once kneaded, wrap your dough ball in plastic and let rest for 8 to 10 minutes. The dough will become soft, and malleable. Now you may begin to form pasta shapes


It should in theory work using VWG with AP or bread flour, but I haven't tried it. 1 tsp VWG is  added per cup of lower gluten flour if anyone wants to give it a shot.

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#2 Old 01-29-2013, 03:28 PM
Join Date: Jun 2009
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I make pasta like this often, it turns out great especially for ravioli.

I use AP flour and semolina. Sometimes I use whole wheat flour, more water is needed to keep the dough together.
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#3 Old 01-29-2013, 05:22 PM
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I need to try this soon, I've always been intimidated by the idea of making my own pasta but I probably shouldn't be. tongue3.gif

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