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Eggless Pasta


Course : Italian
Source:
Serves: 1
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Ingredients:


2 cups semolina flour

2 cups all-purpose flour

1 cup tepid water -- up to 1 1/4 c

2 cups semolina flour

2 cups all-purpose flour

1 cup tepid water -- up to 1 1/4 c
 

Preparation / Directions:


Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen. Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic. Cover and let stand for 10 minutes at room temperature. Yield: 4 servings

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