Egg-Free Pasta
Ingredients List
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2 cups semolina flour
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½ teaspoon salt
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½ cup warm water, or more as needed
Instructions
In a large bowl, combine the flour and salt. Gradually add warm water, stirring until a firm dough forms. If the dough feels too dry, add a little more water to reach the right consistency.
Shape the dough into a ball and transfer it to a lightly floured surface. Knead for 10 to 15 minutes, then cover and let it rest for 20 minutes.
Divide the dough into four equal portions. Keep the unused dough covered to prevent it from drying out. Roll each portion by hand to about 1/16 inch thick. If using a pasta machine, roll to the third-to-last setting. Cut the dough into your preferred shapes.
Bring a large pot of lightly salted water to a boil. Cook the pasta for 3 to 5 minutes until it’s tender but still firm. Drain the water once done.
Nutritional Information (per serving)
| 301 | Calories |
| 1g | Fat |
| 61g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 301 | |
| % Daily Value * | |
| Total Fat 1g | 1% |
| Saturated Fat 0g | 1% |
| Sodium 292mg | 13% |
| Total Carbohydrate 61g | 22% |
| Dietary Fiber 3g | 12% |
| Total Sugars 2g | |
| Protein 11g | 21% |
| Calcium 15mg | 1% |
| Iron 1mg | 6% |
| Potassium 156mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5