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It was quite good. As there’s a texture difference with egg noodles vs store bought noodles, there’s a texture difference here also, but I liked it quite a bit better! The spaghetti sauce stuck to it!
Difficulty: Easy
Servings: 4
Prep Time: 15 min Cook Time: 5 minIngredients
2 cups semolina flour
1/2 tsp salt (I didn’t use)
1/2 cup warm water
Directions
Mix all together. It will be quite dry like until you start kneading it all together. Knead for about 10 minutes until it is nice and elastic-y. Roll quite thin and cut as desired.
If you have a pasta machine that mixes everything together, follow those instructions.
Next time I make this, I will use the food processor. It’s a lot stiffer than kneading bread or egg noodles. But it needs to be kneaded quite a while in order for the gluten in the semolina flour to be worked through.
Categories: Pasta
Tags: egg-free
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