Egg-free pasta…. There are a lot of bad internet recipes out there! I’ve tried most and it’s really discouraging sometimes, I think is it me? Did I do something wrong? Homemade pasta takes time and you feel like it’s a waste of time after you put all this work into it and it sucks.
This is the recipe that I can honestly say it works every time, it rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and this dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli- I make a bunch and freeze them and it makes getting dinner on the table so easy! I like to know what’s in my food and I’m tooooo cheap to spend 10 bucks on frozen pasta.
This recipe is for ramp pasta but feel free to substitute spinach, basil, chard, kale…. But ramps are in season so lets eat them while we can!
Eggless Ramp Pasta
Rolling pin Pasta Machine (if you have one, but not necessary) Blender Food processor
This makes 1 pound of pasta
2 cups of ramp leaves 1/2 cup water
1 cup AP Flour
1 cup Semolina Flour
1/2 tsp salt
1 Tbsp. extra virgin olive oil
In a medium sauce pot boil water with a pinch of salt, have a bowl filled with ice water on the side.
When the water comes to a boil drop in ramp leaves and boil for about 30 second until they turn bright green. With a spider or slotted spoon pull ramps out of the boiling water and plunge into ice water to stop the cooking.
In blender add the drained and cooled ramps and ½ cup water, blend until smooth.
In Food Processer
flours and salt. Pulse until combined.
With processor on low slowly pour in 1 tablespoon olive oil and ramp mixture.
Pulse until the dough forms a ball, you can adjust now if the dough is still dry, only add 1 spoonful at a time.
Turn out on a floured ( semolina ) surface and kneed dough until totally combined and dough is smooth.
Cover with plastic wrap and let dough rest at least 15 minutes or store in the refrigerator for up to two day.
Rolling out Pasta
Cut dough into 4 pieces and keep covered, this dough will dry out quick. Also have a tea towel ready for drying out the pasta or if making ravioli have a sheet pan floured with semolina.
Flour 1/4 of the dough with semolina and roll out to the shape of a rectangle, fold in 3rds and repeat. Do this three times to work the dough.
If using a pasta machine- fold the dough and run it through the pasta machine starting with the widest setting.
I have a pasta machine but still roll it out by hand. I roll the long strips of rolled out dough and then cut it into strips and lay it out flat on tea towels to dry. You can hang it over a cabinet door to dry but I have dogs so I cant.
Repeat with the rest of the pasta.
Cooking Fresh Pasta
In a large stock pot fill ¾ of the way with water, add a nice bit of salt. The water should taste like the sea. Bring to a boil, add pasta boil 2- 5 minutes, this cooking time really depends on the thickness of your pasta. Carefull not to over cook.
Have your sauce ready and waiting for your homemade pasta!
This recipe will make 48 ravioli or one pound of cut pasta.