Fresh egg-free pasta

In these complicated times of confinement, the rush of many people to the stores and the shortage of dough, I thought I would post a recipe for fresh egg-free pasta. Easy and very economical, you can also flavor it any way you want.

This recipe is for about 2 servings, you can double or triple the quantities without any problem.

Variants:

Green pasta: add a little spirulina to colour the dough. You can also add spinach but you will need to add more flour 100g flour ->70g spinach.

Red pasta: add tomato juice instead of water.

Pasta with herbs: add Provençal herbs, oregano, … directly into the dough.

Preparation : 10 min | Waiting : 30 min | Cooking : 3-4 min

For 2 servings.

Ingredients:

• 125g of flour
• 20g cornstarch (cornstarch)
• 75g at room temperature
• 1 tbsp olive oil (10g)
• 1 tbsp salt

Preparation of the fresh egg-free pasta:

Food processor version :

1/ Put all the ingredients in the bowl of your food processor and knead for 2 minutes.

2/ Form a ball of dough, wrap it in plastic film or place it in an airtight container. Leave it to rest for 30 minutes.

3/ Sprinkle the worktop and the dough with flour. Roll out the dough into a rectangle about 2-3 mm thick using a rolling pin or a dough machine. Sprinkle the flour again as soon as the dough starts to stick.

4/ Cut the dough into the shape you want.

Lasagne or ravioli: cut the dough into 20x10cm sheets.

Tagliatelles: Cut the dough into strips of 2x30cm. Tip if you don’t have a pastry machine: flour the dough well and fold it several times in an accordion shape. Then cut into strips.

5/ Cook the pasta in a large volume of salted water for 3-4 minutes. Serve hot plain with olive oil or the sauce of your choice.

Info: If you don’t cook them right away, they will stick. You will then have to separate them on a dryer.

Manual version :

1/ In a bowl, mix all the dry ingredients and make a hole in the centre.

2/ Add the olive oil and water gradually while stirring. Knead and knead the dough until it is elastic.

3/ Form a ball of dough, wrap it in plastic film or place it in an airtight container. Leave it to rest for 30 minutes.

4/ Cut the dough into the shape you want.

Lasagne or ravioli: cut the dough into 20x10cm sheets.

Tagliatelles: Cut the dough into strips of 2x30cm. Tip if you don’t have a pastry machine: flour the dough well and fold it several times in an accordion shape. Then cut into strips.

5/ Cook the pasta in a large volume of salted water for 3-4 minutes. Serve hot plain with olive oil or the sauce of your choice.

Info: If you don’t cook them right away, they will stick. You will then have to separate them on a dryer.