Using fresh baby spinach, watercress and rocket I made this egg free pasta. I was super impressed with the texture and with the fact that I rolled it out by hand.
One of the best kitchen gadgets I have is an egg boiler. Mine lets me choose from soft soft boiled eggs, to hard hard boiled eggs. For work my choice is the hardest of the soft settings. I make 6 at a time and will have 2 a day when I feel like eggs for lunch time. The other evening I was all ready to get my eggs done. I got the boiler out of the drawer and the eggs out of the fridge. I opened both and then James arrived. Once I had greeted him I carried on with what I was doing. But I could not find the holder for the eggs. I went back and looked in the drawer and it was not there. I then went through every drawer and could not find it.
It was at this stage I decided to forego the eggs for lunch and sit down and have a drink with James and Dave. But first I thought it would be best to pack everything away. And as I closed the lid of the egg box I found the holder! I had taken it out before opening the egg box and it was basically hiding in plain sight. I felt quite silly but at least I could get my lunch sorted out. After James had left I decided that I had more than enough of eggs for one night. So I made an egg free pasta. The key to getting the texture perfect is to use fresh herbs and leaves. They produce enough liquid to bind the pasta dough. And of course they make the pasta an amazing bright green colour.
Click on the links for conversions and notes.
Egg Free Pasta
- 100 g mixture of fresh herbs and leaves - I used a combination of baby spinach, rocket and watercress
- 1 pinch fine salt (be generous)
- 2.5 mls olive oil
- 150 g 00 flour, plus extra for dusting
- Semolina for dusting
- Place the herbs and leaves into a food processor with the salt and blitz unitl roughly chopped
- Add the oil and flour and process until a dough forms
- Turn out onto a lightly floured surface and knead gently to bring together until smooth
- Wrap in cling film and leave to rest for 30 minutes
- Lightly flour your work surface and roll the pasta out by hand
- Dust with semolina and roll up into a sausage shape
- Cut into thick strips, unravel and hang up to dry
- Cook for 2 minutes in rapidly boiling salted water