Orecchiette Made From Eggless Pasta
Yield
4 servingsPrep
20 minCook
0 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
semolina |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
water
tepid |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
semolina |
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
water
tepid |
|
Directions
Place both types of flour in a large mixing bowl and stir to mix well.
Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed.
You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic.
Cover and let stand for 10 minutes at room temperature.
Roll dough into long dowels about 3-4-inches thick.
Cut into flat disks about ¼ inch to ½-inch thick.
Press center of each disk with thumb to form saucer-shaped pasta and set aside until ready to cook.
