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Make Your Own Fresh Pasta - Vegan

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A basic pasta dough recipe that you can make without a pasta machine or eggs. Easily customizable!

Ingredients: 1 2/3 cup all purpose flour
about 2/3 cup of water
1/2 to 3/4 tsp salt
and if you're making filled pasta, you may want to add 1 tsp oil.
 
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Step 1: Combine Ingredients and mix

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-In a large bowl, combine the flour and salt, then add the water.

I wanted to flavour this pasta, so I added some thai curry paste to the water before mixing the ingredients together.
You can add anything you like. A couple of teaspoons of tomato paste will give you reddish pasta, pureed spinach will give you green pasta etc.
Go nuts! Just remember to adjust your liquid measurement as you add other ingredients.

-Stir the mixture with a fork until it starts to form a ball. Then you can use your hands to combine the dough. If it's too dry, add more water (very little at a time) or if it's too wet, add a touch more.

Step 2: I knead you, baby.

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Turn on the Radio and relax.

Turn the dough ball out onto a well-floured cutting board. Flour your hands as well.

You'll need to knead the dough for about 10 minutes, or until it becomes smooth and pliable.

If the ball or board are too wet, dust them with flour. You should be able to work with the ball without having it stick to anything. You may have to add flour periodically through the kneading process.

To knead, push the dough away from you with the heel of your hand. Then fold it over on itself, turn it and repeat.


Step 3: Take a break

Let the dough rest, covered in plastic wrap for about 10 minutes.

Step 4: Divide, roll, and cut the dough

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After you've rested your dough, divide it into eighths. Take one of the eighths to work on, and put the others aside, covered so that they don't dry out.
Flour your surface again, and flour your dough segment.
Using a rolling pin, roll the pasta out, rolling from the middle to the outside.
Then turn your pasta strip and repeat. Lift the pasta off the board as you turn it to ensure it's not sticking, and add more flour if you need it.

When the dough is as thin as you can comfortably get it (mine was between 2 and 4 mm thick) you're ready to cut noodles.
*Note: you can let your dough air-dry at this point for a few minutes. It will make it easier to cut . But don't let it dry out :)

I cut fettucine style noodles, which are just strips about 3/4 inch thick.

Flour your rolled noodle well all over. Then loosely roll it up.
Then, with a sharp knife, make cuts along the roll.

Unroll the noodles and you have your pasta!

Step 5: Drying out and storing.

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If you're going to use your noodles right away, lightly flour them so that they don't stick together, and put them on a plate.
Boil some water, cook them until they float, and serve with your favourite sauce.
Some recipes recommend you dry your noodles for a few minutes before storing them. I dried mine on a baking rack, but my italian nonna used to lay clean tea towels on the back of kitchen chairs and dry her noodles that way.
If you want to refrigerate them, flour them and put them in resealable containers. Use within 3-5 days.

If you'd like to freeze them, flour them,roll them into nests and put them in a freezer safe container, or lay them on a baking sheet and cover and freeze.

Num!
WorldWideVeggie made it!10 months ago

Thank you for this post. I used this dough to make ravioli and it turned out amazingly. I added in a little flax seed just for kicks, since I wasn't using an egg. Here is how mine turned out: http://worldwidevegetarian.com/2014/09/vegan-ricot...

Thanks so much for sharing!

Katie

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Thanks for the "nest for freezing" tip! That's super handy!
jlynn163 years ago
This is a good recipe. I used 100% whole wheat flour, and made tofu-spinach ravioli. I forgot to add the 1tsp oil recommended for filled pasta, but it turned out very well anyway. I'll be tucking this into my little recipe box for future use.
JettyMae6 years ago
thats really nifty... i'm vegan and its totally hard to make anything f/ scratch... and then when you do it tastes well iffy. So i think tomorrow i'm going to start making myself up some noodles... i think this is so freaking awesome... Most Def.
Sta bene...
good information and I need it too
Mander20336 years ago
To hang noodles to dry: prop a broom handle horizontally (maybe between the backs of two chairs if they have the right design). Make sure you clean said handle really well (put down wax paper if you're feeling iffy about it). The width of the handle makes it much easier to handle the noodles and there's a lot of drying space! I learned it from a cookbook.
TATTERH00D6 years ago
Rolling and then cutting pasta can be tricky, because if it hasn't dried out enough it can stick and be a complete pain. However, my sister spent some time in Japan and taught me a trick...instead of rolling to cut, zigzag/fold it down. Then when you cut it, it just accordians up instead of sticking in a roll. Or, you know, you could be patient and wait for it to dry enough.
coopgrl886 years ago
you can use skewers instead of the cooling rack to hang the pasta. Just tape them down so they don't roll.
How much would the recipe change if one wanted to use wheat flour - or any other flour for that matter? Would one have to mix equal portions all-purpose and wheat flour or could full-on-wheat-action take place? Nice Instructable. Consider Some One Else - Stop Consuming Animals.
I have a question...if I make the dough, but don't have time to cut the noodles, would the dough be okay if I wrapped it and refridgerated them to cut later?
Lizzio (author)  LizzisALoser6 years ago
I think it would be okay for a little while, but not too long...it dries out pretty fast, especially without the egg. Give it a try! It's only flour and water, so if it doesn't work you can give it a go another time :)
Thanks. :D
carbo its VEGAN :) so no eggs but ya cool recipe for those vegetarians like me out there but for vegans remove the egg :)
Bravo! Who needs Bertoli!! I usually add the oil anyway to make trenette. I also like to make pasta with eggs also. 1 cup ap flour, 1tbl oil, 2 tbl water, and 1 egg. Fresh pasta tastes ten times better than the dried noodles. They sell fresh pasta at a premium in the store. Once you make your own pasta a time for two. you will never go back. I have a pasta machine, but still prefer the handmade rustic noodles. I like to take a rested dough spread it out in sort of a big square. I will flour it real will so nothing is sticky. I roll the dough up like a jelly roll. and then cut sections (cut perpendicular to the roll). that will be strips when unrolled. Boil the strips until cooked , remove from the water and then add your favorite topping to the noodles. mangia!
Well done. I might have to try this tonight.