Eggless Whole Wheat Pasta Recipe
I adapted this Eggless Whole Wheat Pasta from the net. This Eggless Whole wheat pasta has become increasingly popular owing to its health benefits. Good one to make!
Summary
Main IngredientPasta
Ingredients
2 1/2 cups whole wheat flour
1/4 cup soy flour
1 1/3 cups low-fat yogurt
Directions
Combine the flours and place in a mound on a sturdy work surface.
Form a well in the center of the mound large enough to accommodate the yogurt.
Place the yogurt in the well, and using a fork, beat the yogurt lightly, slowly incorporating the flour.
When the mixture gets too thick to beat with a fork use your hands to knead the remaining flour into the yogurt.
Roll the dough into a ball and let it rest under an overturned bowl for 5 minutes.
Knead the dough on a lightly floured surface for about 8 to 10 minutes or until it is smooth.
Divide the dough into quarters.
Roll out the dough, one quarter at a time, to a thickness of about 1/8 inch.
Keep the remaining dough under an overturned bowl so it does not dry out.
Set aside rolled out dough and cover loosely with a kitchen towel.
Let the rolled out dough rest for 20 minutes under the towel, turning it over after 10 minutes.
Lightly dust the dough with flour, roll up jelly-roll fashion, and cut the noodles to desired width.
Unroll and cut to desired length.
Form a well in the center of the mound large enough to accommodate the yogurt.
Place the yogurt in the well, and using a fork, beat the yogurt lightly, slowly incorporating the flour.
When the mixture gets too thick to beat with a fork use your hands to knead the remaining flour into the yogurt.
Roll the dough into a ball and let it rest under an overturned bowl for 5 minutes.
Knead the dough on a lightly floured surface for about 8 to 10 minutes or until it is smooth.
Divide the dough into quarters.
Roll out the dough, one quarter at a time, to a thickness of about 1/8 inch.
Keep the remaining dough under an overturned bowl so it does not dry out.
Set aside rolled out dough and cover loosely with a kitchen towel.
Let the rolled out dough rest for 20 minutes under the towel, turning it over after 10 minutes.
Lightly dust the dough with flour, roll up jelly-roll fashion, and cut the noodles to desired width.
Unroll and cut to desired length.
