Pasta fresca fatta in casa, senza uova: orecchiette, trofie, cavatelli, strozzapreti, fusilli.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable.

semolina flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour adds protein.

salt

Combine flour and semolina flour in a large bowl.

Add salt and mix well.

Create a well in the center of the flour mixture.

Pour in water and olive oil into the well.

Mix with a fork until the dough starts to come together.

Knead the dough on a floured surface for about 8-10 minutes until smooth.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Roll out the dough with a rolling pin to desired thickness.

Cut into desired shapes for pasta.

Dust with flour to prevent sticking.

Cook in boiling salted water until al dente, about 2-4 minutes.

Cooking Techniques

Spice Level:

Dietary

Allergens