Homemade Vegan Pasta Noodles: Linguine, Pappardelle or Fettuccine.
Servings: 2 servings
Equipment
- Rolling pin
Ingredients
- 150 g all-purpose flour
- 75-100 g lukewarm water
- 1/2 tsp sea salt
- 1 tsp olive oil
- Pinch of turmeric optional, for coloring
- Extra flour for rolling
Instructions
- Add flour, salt and turmeric to a bowl. Whisk together until combined. Push the flour to the sides
- of the bowl, making a hole in the middle.
- Pour 75ml of water and olive oil into the “hole".
- Mix together with a fork and then with your hands. Start kneading the dough. If it’s too crumbly,
- slowly add more water until you can form a ball, without it crumbling or sticking to your fingers.
- Knead the dough for about 5-10 mins or until it’s smooth and doesn’t stick or crumble in your hands anymore.* Let it sit for 20 minutes, covered by a damp towel.
- Split the dough in half, put one half back under the towel.
- On a lightly floured surface, use a rolling pin to make the dough as flat possible and shape it as a rectangle. Make it as flat as you want your pasta to be.
- Add flour if the dough sticks to the surface or to your hands. When it's thin enough, sprinkle a little flour on the top and gently roll it into a log - cut the log into equal discs. This is how wide the pasta will be, so just go with your own preference - linguine, pappardelle or fettuccine.
- Unroll the discs into beautiful long pasta strips. Allow them to dry for at least 10-15 minutes by either laying them flat on a cake rack or hanging them on a drying rack. (wherever you want, as long as they are able to dry without sticking to each other). This will help to keep the pasta from sticking when cooking them.
- Bring a large pan of water to a boil and cook the pasta for about 3-4 mins or until the pasta floats at the surface. (taste!)
- Serve with your favorite sauce or topping. here: lemon, olive oil, garlic, pine nuts, salt and pepper.