Vegan fresh pasta is super easy to make. Only three ingredients needed: flour, water and salt. I also add a bit of oil to make the dough easier to roll out but it’s completely optional. This way, you don’t even need a pasta making machine. Once you learn how easy and delicious homemade fresh pasta is, you may never go back to store bought!
Today, I’m making fettuccine pasta noodles as it’s the easiest to start with, but you can use this same dough recipe to make other forms of pasta, including ravioli, tortellini and spaghetti.
VEGAN FRESH PASTA RECIPE
Makes 4 large servings
Printable recipe here: http://www.marystestkitchen.com/easy-vegan-fresh-pasta/
INGREDIENTS
1 cup all-purpose flour [150g]
1/3 cup water at room temperature [95ml]
1/2 teaspoons salt [5cc]
Optional: 1 teaspoon oil (such as olive oil) [10cc]
DIRECTIONS
***Make the pasta dough***
In a large mixing bowl, combine all the ingredients.
Stir everything together until it forms a dough.
Using clean hands, knead the dough for a few minutes until smooth.
Cover the dough and let it rest for at least 15 minutes. This will make rolling out the dough much easier.
You may divide the dough up into four pieces to make the rolling process easier.
Knead the dough into a rough rectangle log-shape.
Using a rolling pin or pasta maker, roll the dough out to your desired thickness. For this fettuccine, I rolled it out to about 1mm thickness.
***Form fettuccine ***
Dust the top of the dough with flour and roll it up. Use a sharp knife to cut sections across the roll. I made mine 1cm thick, but you can make your pasta as wide or narrow as you like.
Unroll the pasta to reveal your pasta noodles. Dust with flour to prevent them from sticking to each other.
Now you’re ready to cook the pasta!
***Cook the Fresh Pasta***
Heat a pot with water and a pinch of salt to boiling.
Drop the pasta noodles in and allow it to cook until they float to the top. This takes about 30 seconds.
Drain the water out and serve!
NOTES
To store the fresh pasta in the fridge, dust the noodles with flour to prevent them from sticking and store in an air-tight container. It will keep up to a week or you may freeze it.
To store as dry pasta, let the pasta air-dry on a rack until completely dry. Then store in an air-tight container or bag.
To cook pasta that has been dried, cook for between 1 to 3 minutes or to your taste.
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