Eggless Tagliatelle is a valid alternative to the classic version: delicious, versatile and you can dress it as you like. Tradition wants them made with eggs but today I offer you the lighter variant: eggless tagliatelle. Only water, salt and semolina, which will give the dough a fairly rough texture. With this dough we can make the shapes we prefer, from lasagna to maltagliati… But now let’s go to the kitchen and I’ll show you how to prepare the Eggless Tagliatelle.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 2 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
LET’S SEE WHAT WE NEED TO PREPARE
- 12 oz (about 2 1/8 cups) re-milled durum wheat semolina
- 7 fl oz (7/8 cup) water (at room temperature)
Tools
- 1 Bowl
- 1 Pastry board
- 1 Rolling pin
- 1 Knife
Steps
Let’s start preparing the
Let’s start preparing the eggless tagliatelle: pour the re-milled semolina into a bowl and add part of the water.
Stir with a spoon and then, gradually, add the remaining water.
Knead with your hands for about 10 minutes, first in the bowl and then on the board, always sprinkling a little semolina.
Form a small dough, cover with cling film and let rest for half an hour at room temperature.
After the rest, dust the pastry board with a little semolina, take the dough and divide it into 4 parts using a dough scraper. Put aside 3 and cover them with cling film. Roll out the first portion with the rolling pin to create a very thin sheet.
Roll up the sheet without squeezing it and then cut it with a knife into pieces about half a centimeter wide (about 3/16 inch, ~0.2 in). Unroll the strips and here are our eggless tagliatelle.
The Eggless Tagliatelle are now ready to cook.
Enjoy your meal!!
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