Vegetable Pasta Dough
by Tarla Dalal
Added to 89 cookbooks
This recipe has been viewed 13305 times
- Combine all the ingredients in a bowl and knead into a very firm but smooth dough using very little water.
- Rest the dough under a wet muslin cloth for 15 minutes and use as required.
- Tip :
- You may not require water whilst kneading the dough.
- VARIATION :
- For lasagne, the pasta should be rolled to suit the size of the serving dish.
- For fettuccine, the pasta sheet should be rolled and cut into 6 mm. (1/4") strips.
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