Basic Eggless Pasta

Preparation info
  • Makes

    1 lb

    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Eggless pasta may be made and used fresh or it can be dried. It is particularly suited to rich sauces.


  • 1 cup/180 g semolina flour
  • 1 cup/125


  1. Mix the semolina flour, all-purpose flour and salt on a work surface and make a large well in the center. Pour the water into the well and, with your fingertips, gradually stir in flour from the sides. If the dough seems dry when almost all the flour has been blended in, add more water. It should be firm not sticky, so do not add too much. Knead the dough until elastic,