Spin the wheel

Egg-free pasta

  • 350g (12 oz) semolina
  • 1/2 teaspoon salt
  • 100ml (4 fl oz) warm water
  • In a large bowl, mix semolina and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
  • Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
  • Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. If using a pasta machine, stop at the third to last setting.
  • Cut pasta into desired shapes.
  • Cook fresh pasta in boiling salted water for 3 to 5 minutes. Pasta will float to top when done. Drain.