Name: Egg-Free Pasta Dough
Cook time: 10 minutes
Total time: 1 hour, 10 minutes
Yield: 6–8 servings (about 24 ounces)
Ingredients: 1 1/2 cups semolina flour; 1 teaspoon kosher salt; 1 3/4 cups all-purpose flour, plus more for surface

Image may contain Food Egg and Breakfast

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This egg-less pasta dough—perfect for hand made shapes, like orrechiette, cavatelli and pici—quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the dough hook and let the machine do all the kneading.

Cooks' Note

Semolina flour is available at Italian markets, specialty foods stores, and some supermarkets.

Recipe information

Total Time
1 hour, 10 minutes
Yield
6–8 servings (about 24 ounces)

Ingredients

1 1/2 cups semolina flour

1 teaspoon kosher salt

1 3/4 cups all-purpose flour, plus more for surface

Preparation

Step 1
Blend semolina flour, salt, 1 3/4 cups all-purpose flour, and 1 cup warm water in a food processor until mixture just begins to form a ball. Turn out dough onto a work surface lightly dusted with all-purpose flour and knead, incorporating more flour if needed to keep dough from sticking, until smooth and elastic, 8–10 minutes. Wrap dough in plastic wrap and let rest at room temperature 1 hour.
Do Ahead
Step 2
Dough can be made 1 day ahead; wrap in plastic wrap and chill. Let dough come to room temperature before shaping.