How to Make eggless Pasta dough - masterclass with

Learn how to make Pasta dough from scratch!
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Ingredients
280g/1 ⅔ cups fine semolina
130g/4 ½ oz warm water
Makes 400g/14 oz - enough to serve four
Method
1. Place the semolina in a large mixing bowl, add a pinch of salt, and pour in the warm water.
2. Combine with a fork - it will soon look like a crumble mix - and start to form the dough into a loose ball with your hands.
3. As soon as the dough has come together well, turn it onto a board or clean work surface and knead until it’s elastic and smooth - this will take about 10 to 15 minutes. Use the heel of one hand to push the dough away from you, and use your other hand to turn it 90 degrees after each knead - you will soon develop a lovely rhythm.
4. Now, form the dough into a flat disc (this will be much easier to roll out later). Wrap it tightly in clingfilm and rest in the fridge for at least 30 minutes.

[@LifeIsMessyImLearningAsIGrow]

👍🏻Thanks for sharing this delicious recipe! I’m always looking for new recipes to try and I’m adding this one to my list! 🧑‍🍳 I make cooking videos too so I’m always looking out for new recipes and tips & tricks to use in the kitchen. 🤳📹Plus I like to see how people film their videos and I have to say this is beautifully presented. ❤️ I think we could learn a lot from each other! Thank you for sharing your talent with us all! 🥔🥕🥬🥦🧅 I look forward to watching your future videos!

[@mateo.zielonka]

Thank you so so much x

[@lauranyc4966]

I luv chewy pasta. 👍🏻👌🏻🙏🏻

[@manshasahni9450]

Lovely to watch as always 😍 The last time i ended up adding some extra water to my dough, that made it a bit too sticky. Adding more semolina didn’t help that much. Any suggestions for the next time? :)

[@mateo.zielonka]

Hi x go for 45-50g of water per 100 g of fine semolina - if the Dough is hard, I will suggest kneed if for few minutes, the leave the dough under the bowl for 5 min snd then continue kneeling till dough is lovely and playable

[@manshasahni9450]

@@mateo.zielonka thank you so much Mateo. :) I should have stuck to the ratio shared by you. Silly me 🙈 Truly appreciate this xx

[@ppraopotturi1034]

If you dont mind can you make receipe on pasta using wheat flour or all purpose flour and make it eggless ❤ i would really appreciate it thank you

[@mateo.zielonka]

Yes I can x

[@elyseorecchio6462]

Thank you! What are your thoughts on semola vs semolina? Does that change your recipe?

[@mateo.zielonka]

Not at all, I like to use fine semolina myself x

[@Sheerwinter]

Chef can i add boiled green pea and 1 small boiled potato in the dough? Will it be weird?

[@mateo.zielonka]

As stuffing ? Or to make a dough ?

[@katherinedale2433]

Thank you for sharing :) would you still use the fine semolina for extruded pasta? Or would you use the coarser semolina?

[@mateo.zielonka]

For extrude you can use either - I like to make my one with rimacinata

[@katherinedale2433]

@@mateo.zielonka thank you so much!

[@esraayousef5643]

Thank you

[@mateo.zielonka]

My pleasure

[@KitchenDiva28]

Chef !!! Big like 👍 31 and a big fan of your Instagram page too

[@mateo.zielonka]

Thank you so much x

[@bonnie_gail]

do you make Buckwheat Soba noodles ?

[@mateo.zielonka]

Didn’t make it yet but will try it

[@TsarHare]

no drunk in foods

[@robertsaca3512]

Vegan lol, I'm out.

[@mateo.zielonka]

Majority pasta eaten arround the world is vegan :)

[@robertsaca3512]

Majority of UA-camrs make up statistics.

[@squidsbizarreadventure]

@@robertsaca3512 do you know De Cecco, Berilla, San Remo, basically any pasta brand you find on the shelf in grocery stores is just made of flour and water? By definition it's vegan pasta. Most pasta you've had in life are vegan or vegetarian. Do you refuse water if it's vegan too?

[@robertsaca3512]

Woosh.

[@ShaunTuazon]

It’s just strange for someone to be such a hater of… food.