Eggless Pasta Dough
An easy and tender dough replacing eggs with silken tofu.
Ingredients
- ¾ pound (340 grams) silken tofu (must be silken) drained of liquid
- 1 tablespoon olive oil
- ¼ teaspoon turmeric powder
- ¼ teaspoon sea salt
- 1 ¼ cup (190 grams) all–purpose/plain flour
- 1 ¼ cups (200 grams) semolina flour
Instructions
Food processor method:
- Add the tofu, oil, turmeric and salt to a food processor, blend until smooth. Add a little flour and a little semolina (equal parts of both), blend on low. Repeat this until the dough starts to form a ball.
Method by hand with a blender:
- Blend the tofu, oil, turmeric and salt until smooth. Transfer the mix to a bowl, add a little flour and a little semolina (equal parts of both) and mix with your hand, a fork or wooden spoon. Repeat this until the dough starts to form a ball.
- Turn out the dough onto a lightly floured surface and knead for 10 minutes until smooth and no longer sticky or sticking to the counter to develop the gluten in the flour. You can sprinkle a little flour as you knead if it is sticking to your hands. When it is no longer sticky and is smooth, stop using flour and continue to knead until smooth. Wrap in plastic wrap and rest for 30 minutes at room temperature. Refrigerate if making ahead. If using after refrigerating bring back to room temperature so it is easier to roll.
Video
Nutrition
Serving: 1 | Calories: 180kcal | Carbohydrates: 26g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 93mg | Fiber: 2g