Trofie Pasta Egg-less Fresh Pasta Dough
Trofie Pasta (Egg-less Fresh Pasta Dough)
2 cups Flour, plus more
1 cup Water
2 tsp. Salt
1. Add water and pour half the flour into a stand mixer and using a dough hook attachment, start on medium speed. Slowly add the flour in and let fully combine until adding the next batch. Do this 3-4 times. Make sure to help the dough absorb by scraping down the sides of the mixing bowl with your hands. You might need more or less water. Depending on the consistency, you are looking for something that can be formed together when squeezed. This is the correct texture.
2. Take out dough from the mixer and make thin “snakes” with the dough. Line up pasta and then cut into small pieces. OR make snakes a little thicker and pass this dough through a meat grinder attachment and slice off every 2-3 inches. Make sure to have plenty of flour so the dough doesn’t get stuck coming out. Toss all pasta in a little flour to make sure fully coated.
3. Bring a pot of salted water to the boil. Cook pasta until no more white can be seen when cut into the cooked dough, about 10 minutes. Drain and set on a sheet tray to cool in the fridge.
TIP – To make Pici Pasta, take the same thin snakes and roll out to resemble a thick spaghetti.