eggless pasta, ratio of veg. oil to pasta

Discussion in 'Food & Cooking' started by new5spoons, Jan 30, 2014.

  1. new5spoons


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    At home cook
    I had some success at rolling out my own pasta and cutting thick fettuccine or perhaps japanese udon noodels by hand, though a little irregular shaped. Not being able to carry home so many eggs and wanting a firsthand experience of eggless cooking, I left them out. I wanted to try adding some veg. oil, having a good supply of durum wheat flour from an indian grocer i settled on a ratio of 1 cup flour to 1/2 cup water. does anyone have a guess as to how much veg. oil would do this simple, healthy pasta dish some good, or perhaps have other eggless substitutions?