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How to Make eggless Pasta dough - masterclass with

Learn how to make Pasta dough from scratch! Don’t forget to follow and subscribe Ingredients 280g/1 ⅔ cups fine semolina 130g/4 ½ oz warm water Makes 400g/14 oz – enough to serve four Method 1. Place the semolina in a large mixing bowl, add a pinch of salt, and pour in the warm water. 2. Combine with a fork – it will soon look like a crumble mix – and start to form the dough into a loose ball with your hands. 3. As soon as the dough has come together well, turn it onto a board or clean work surface and knead until it’s elastic and smooth – this will take about 10 to 15 minutes. Use the heel of one hand to push the dough away from you, and use your other hand to turn it 90 degrees after each knead – you will soon develop a lovely rhythm. 4. Now, form the dough into a flat disc (this will be much easier to roll out later). Wrap it tightly in clingfilm and rest in the fridge for at least 30 minutes.