🍝 Nonna’s Egg-Free Pasta (with a Secret Twist)
Wholesome, simple, and made with love — but with a little magic folded in.
Ingredients (Serves 4):
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2 cups (250g) semolina flour (or all-purpose if needed)
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¾ cup (180ml) warm water
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1 tsp olive oil (optional for elasticity)
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1 tsp fennel seed tea (yes, the secret!) 🌿
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A pinch of salt
✨ The Secret Twist:
Instead of just using plain warm water, steep fennel seeds in hot water for 10 minutes, then strain and use that infused water to make your dough. Fennel adds the slightest hint of sweetness and depth — the kind of flavour Nonna would never write down, but you’d always taste.
Method:
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Steep 1 tsp of fennel seeds in 1 cup boiling water for 10 mins, then strain and cool slightly.
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Pour flour onto a clean surface, make a well in the center.
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Slowly add the warm fennel water (¾ cup), olive oil, and salt.
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Mix with a fork or fingers until a dough forms.
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Knead for 8–10 mins until smooth, then rest covered for 30 mins.
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Roll out thinly and cut into your favourite pasta shape.
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Boil in salted water for 3–4 mins until al dente.
Serve With:
A garlic confit oil, roasted cherry tomatoes, and a sprinkle of lemon zest. Or go full comfort mode with sautéed mushrooms and cracked black pepper.