Homemade egg-free pasta
4 cups semolina flour
1 tsp. sea salt
1 cup cold water
Method: place flour in a large bowl with salt; mix to combine; create a well in the center; add enough water to create a wet sand consistency; refrigerate for 1 hour. Divide into 4 equal pieces. Using pasta maker, follow instructions, to create long thin piece of pasta.
Fold, flouring heavily between each layer as you fold over, end to end, until you cannot fold another time. Cut crosswise to make long strands — fettuccini or Pappardelle pieces. Fluff up but keep floured until ready to cook.
At service: drop into rapidly boiling salted water — Use about 3 tablespoons salt per gallon of water. Use at least 4 gallons water per recipe.
4 cups semolina flour
1 tsp. sea salt
1 cup cold water
Method: place flour in a large bowl with salt; mix to combine; create a well in the center; add enough water to create a wet sand consistency; refrigerate for 1 hour. Divide into 4 equal pieces. Using pasta maker, follow instructions, to create long thin piece of pasta.
Fold, flouring heavily between each layer as you fold over, end to end, until you cannot fold another time. Cut crosswise to make long strands — fettuccini or Pappardelle pieces. Fluff up but keep floured until ready to cook.
At service: drop into rapidly boiling salted water — Use about 3 tablespoons salt per gallon of water. Use at least 4 gallons water per recipe.