Fresh Eggless Pasta Dough

Whenever we think of Italian food, the first thing that comes to most minds in ‘PASTA’ and ‘PIZZA’. Italian food is not only about the two. It is much beyond pizzas and pastas. Only amongst pasta, there are about 500 different shapes of pastas. The most commonly used dry pasta amongst us are Penne, Fusilli, Spaghetti, Spiral, Bow, Fettuccine, Lasagne (Sheet). There is a variant called fresh pasta which is healthier. These are the pasta which is made with a dough and freshly boiled and used. The common recipes are Ravioli, Cannelloni, Lasagne, Gnocchi.  They taste really nice and better than the dry pastas and trust me once you try this, you family and friends are going to love it.

Fresh Pasta Dough
This pasta dough can be used for making different types of pastas - Ravioli , cannelloni, Lasagne sheets, Tortellini etc. I will describe its usage and different shapes as we proceed.

Ingredients

1 cup All purpose flour ( Maida )

1 cup Semolina ( Rava / Sooji )

2 tbsp Olive oil / Refined oil

1 cup Warm water

Salt – To taste

Method

Take maida and rava on the working surface (you can take it directly on the platform). Make a well in the centre of the heap. Add salt and oil in the well. Knead the dough with warm water and wrap the dough in a cling film and let it rest for 15 minutes

Note – The dough has to be tight and not very lose.