Whether you are vegan, egg-intolerant, or just curious to learn different ways to make pasta dough, we are happy to accommodate your needs during our cooking classes in Florence, Italy, many of which include making fresh pasta! Fun fact: In Italy, many regional pasta are traditionally made from dough that is just flour and water with no eggs. You can make eggless vegan orecchiette and cavatelli from the Puglia region, trofie and corzetti from the Liguria region, strozzapreti from the Emilia-Romagna region and buckwheat flour pizzoccheri from the Valtellina region. Come join us for an eggless Pasta Making cooking class at MaMa Florence in Tuscany, Italy! We offer this unique culinary experience every week during our hands-on cooking classes.
Cavatelli Eggless Pasta Recipe 4 servings
Ingredients for dough:
250 g all-purpose flour
250 g finely-ground semola flour
Water, as needed
Make the Pasta
In medium-mixing bowl, add together flour and semola, blending well. Slowly add water to create stiff dough, be sure to add just a little water at a time. Combine ingredients well for several more minutes, until the dough becomes smooth and elastic.
Working with small amounts of dough at a time, roll out each piece on a wooden board into long logs no more than 1/2cm in thickness. Cut each log into small pieces, and using your index and middle fingers shape each small piece into traditional cavatelli shape. Set the pasta aside on lightly dusted tray. If the pasta feels too damp or sticky, lightly dust cavatelli with semola flour.
Bring a large pot of salted water to boil, add cavatelli and allow to cook between 5-6 minutes or until al dente. Drain pasta, add your favorite sauce and you are ready to eat!