🍳 No Eggs? No Problem! 🍝 How to Make Perfect Pasta Dough Without Eggs скачать в хорошем качестве

🍳 No Eggs? No Problem! 🍝 How to Make Perfect Pasta Dough Without Eggs

🍳 Egg prices are skyrocketing, but that doesn’t mean you have to skip homemade pasta! In this video, we show you two incredible pasta dough recipes—without a single egg. Whether you're vegan, have an egg allergy, or just want a budget-friendly alternative, these recipes deliver perfect texture and flavor. 🍝 First, we reveal a game-changing “eggless egg pasta” that mimics traditional fresh pasta using one secret ingredient. Then, we make the classic semolina and water dough, the foundation of Southern Italy’s most iconic shapes like orecchiette, busiate, and cavatelli. 🍝 We’ll guide you through kneading, rolling, and shaping your pasta just like they do in Italy—so you can make fettuccine, ravioli, tortellini, lasagna, and more, all without eggs. Get ready for a pasta masterclass that will change the way you cook forever! RECIPES: 1️⃣ "Eggless" Egg Pasta Dough Ingredients (for 1 person) 100 g (3.5 oz) soft wheat flour, type 0 45 ml (1.5 fl oz) warm water 15 g (0.5 oz) soy lecithin granules Instructions Prepare the soy lecithin mixture In a small bowl, combine the soy lecithin granules with warm water. Stir gently and let the mixture sit for about 30 minutes. Over time, it will thicken into a gel-like consistency. Form the dough Place the flour in a large bowl or on a clean work surface. Create a well in the center, similar to a traditional pasta-making technique. Carefully pour the thickened soy lecithin mixture into the well. Using a fork, begin incorporating the flour gradually, stirring from the center outward. Once the mixture starts to come together, use your hands to continue mixing. Knead the dough As the dough forms, start kneading it with your hands. Work the dough by pressing, folding, and rolling it until it becomes smooth and elastic. This process should take a few minutes. If the dough feels sticky, sprinkle a little extra flour as needed. Rest the dough Wrap the dough in plastic wrap and let it rest for about 30 minutes. This resting period allows the gluten to relax, making the dough easier to work with when shaping. Once the dough has rested, it's time to choose the pasta shape you'd like to create. 2️⃣ Semolina Flour and Water Pasta Dough Ingredients (for 1 person) 100 g (3.5 oz) semolina flour 50 ml (1.8 fl oz) water Instructions Form the dough Place the flour on a clean work surface or countertop. Shape it into a mound, then use your fingertips to create a well in the center. Slowly pour the water into the well. Begin incorporating the flour into the water by gently mixing from the edges of the well inward. Knead the dough Once the mixture starts to come together, begin kneading the dough. Use the heel of your hand to press and stretch the dough, then fold it back and turn it slightly. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. Rest the dough Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. If not using immediately, store it in the refrigerator until ready to shape. After resting, the dough is ready to be shaped into your preferred pasta type. 😍 Join our Local Aromas Family community: https://www.localaromasfamily.com/mem... 😀 Explore the world of Local Aromas: https://www.localaromas.com/ 😎 Follow us:   / localaromas     / localaromas     / localaromas