Silky Yolkless Pasta
This Silky Yolkless Pasta recipe offers a light and flavorful alternative to traditional noodles without the cholesterol. Perfect for those looking to enjoy homemade pasta, this dish is versatile and can be used in a variety of sauces, stir-fries, or simply tossed with olive oil and herbs. Made with just a few simple ingredients, this pasta can be stored easily for later use or cooked fresh for a delightful meal. Impress your family and friends with this guilt-free deliciousness!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
salt
1/2 teaspoon (none)
egg whites
2 (beaten)
water
1/3 cup (room temperature)
olive oil
2 teaspoons (none)
all-purpose flour
3 tablespoons (for dusting)
Instructions
1
In a large mixing bowl, combine 2 cups of sifted flour and salt, creating a well in the center.
2
In a separate small bowl, whisk together the beaten egg whites, room temperature water, and olive oil until well mixed.
3
Pour the wet mixture into the well of the dry ingredients. Stir to combine until a dough forms.
4
Lightly dust your kneading surface with 1 tablespoon of the reserved flour. Transfer the dough onto this surface.
5
Knead the dough for 8 to 10 minutes until it becomes smooth and elastic, adding additional flour as necessary to prevent sticking.
6
Once kneaded, cover the dough and allow it to rest for 10 minutes to relax the gluten.
7
Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a square that measures approximately 12 inches and is about 1/16 inch thick.
8
Let the rolled-out dough stand uncovered for about 20 minutes to dry slightly.
9
Once dried, loosely roll each sheet of dough jelly-roll style and cut into strips that are 1/4 inch wide.
10
Shake the cut strands gently to separate them and then cut them into lengths of 2 to 3 inches.
11
If using a pasta machine, follow the manufacturer's instructions to roll out each portion until 1/16 inch thick, then cut into strips and lengths as described.
12
To store the cut noodles, spread them out on a wire cooling rack to dry completely, either overnight or until they are entirely dried. Place the dry noodles in an airtight container and refrigerate for up to 3 days.
13
Alternatively, allow the noodles to dry for at least 1 hour, then seal them in a freezer bag or container for freezing. They'll keep well in the freezer for up to 8 months.
14
To cook the noodles, bring a pot of salted water to a boil. Add the noodles, cooking them for 1.5 to 2 minutes or until they are tender yet firm. Increase cooking time if using dried or frozen noodles.
15
Drain the cooked noodles well and serve with your favorite sauce or toppings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Silky Yolkless Pasta?
Silky Yolkless Pasta is a light and flavorful homemade noodle alternative made without egg yolks, making it a low-cholesterol choice for pasta lovers.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it contains no meat products, using only flour, salt, egg whites, water, and olive oil.
How many ingredients are needed for this pasta?
The recipe requires 6 ingredients: all-purpose flour, salt, egg whites, water, olive oil, and extra flour for dusting.
Why is this pasta considered low cholesterol?
By using only egg whites and omitting the yolks, the cholesterol typically found in traditional egg pasta is removed.
How much flour is required for the dough?
You will need 2 cups of sifted all-purpose flour for the initial dough mixture.
Do I need to sift the flour?
Yes, the recipe specifically calls for the flour to be sifted before combining it with salt.
How many egg whites are used in this recipe?
The recipe uses 2 beaten egg whites.
What temperature should the water be for the dough?
The 1/3 cup of water used in the wet mixture should be at room temperature.
How long should I knead the pasta dough?
The dough should be kneaded for 8 to 10 minutes until it becomes smooth and elastic.
Why must the dough rest after kneading?
The dough needs to rest for 10 minutes to allow the gluten to relax, which makes the rolling process much easier.
Into how many portions should I divide the dough?
You should divide the rested dough into 4 equal portions before rolling.
How thin should I roll the pasta sheets?
The dough should be rolled until it is approximately 1/16 inch thick.
What size should the rolled dough squares be?
Each portion should be rolled into a square measuring approximately 12 inches.
How long does the rolled dough need to dry before cutting?
The rolled dough should stand uncovered for about 20 minutes to dry slightly before you begin cutting.
What is the jelly-roll style cutting method?
It involves loosely rolling the dried sheet of dough into a cylinder and then cutting across the roll into strips.
How wide should the pasta strips be cut?
The strips should be cut to a width of 1/4 inch.
What is the recommended length for the pasta strands?
After shaking the strands to separate them, they should be cut into lengths of 2 to 3 inches.
Can I use a pasta machine for this recipe?
Yes, you can use a pasta machine to roll the portions to 1/16 inch thickness and then cut them as described.
How do I store the fresh noodles in the refrigerator?
Spread them on a wire rack to dry completely, then place them in an airtight container for up to 3 days in the fridge.
Can I freeze Silky Yolkless Pasta?
Yes, allow the noodles to dry for at least 1 hour, then seal them in a freezer bag; they will keep for up to 8 months.
How long does it take to cook fresh yolkless pasta?
Fresh noodles cook in boiling salted water for 1.5 to 2 minutes or until tender yet firm.
Should I salt the pasta water?
Yes, bring a pot of salted water to a boil before adding the noodles to cook.
How do I know when the noodles are done?
The noodles are ready when they are tender yet still firm to the bite (al dente).
Does the cooking time change for frozen or dried noodles?
Yes, you should increase the cooking time if you are using noodles that have been dried or frozen.
What sauces go well with this pasta?
This versatile pasta works well with a variety of sauces, stir-fries, or can be simply tossed with olive oil and herbs.
How much olive oil is in the recipe?
The recipe calls for 2 teaspoons of olive oil.
What type of flour is recommended?
The recipe recommends using all-purpose flour.
How much extra flour is needed for dusting?
The recipe reserves 3 tablespoons of all-purpose flour specifically for dusting the surfaces.
What is the texture of the dough after kneading?
The dough should feel smooth and elastic after the 8 to 10 minute kneading process.
Can these noodles be used in stir-fries?
Yes, the description notes that these noodles are perfect for stir-fries as well as traditional pasta dishes.