Pasta dough without eggs

Ingredients for 3 servings:

• 250 g wheat flour (type 1050)
• 150 g semolina (durum wheat)
• 1 tsp sea salt, fine
• 4 tbsp olive oil
• 160 ml water
• salt water

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 59 minutes

suitable for protein allergy sufferers and for vegan diets.

Mix the wheat flour, durum wheat semolina, and salt in a large bowl. Make a well in the center. Then add the olive oil and water to the well and gradually mix with a fork, starting at the edges and working inwards. Knead the dough vigorously with your hands for about 5-10 minutes. The dough should form a fairly firm dough. Form a ball, wrap it in cling film, and let it rest for half an hour. Then roll out the dough thinly with a rolling pin or pasta machine and cut into pasta shapes (using a knife or pasta machine). Let the cut pasta rest for another 15 minutes. Cook in boiling salted water until al dente (about 4-6 minutes, depending on the width and thickness of the pasta; test for the bite!). Enjoy with flavored olive oil or pesto, or a sauce of your choice. I like to use the dough for ravioli. The pasta can also be frozen or dried.