There is something special about fresh pasta. It scratches a certain kind of itch that dried pasta just can't reach. When you're eating vegan, fresh pasta and its traditional egg-y goodness is pretty much off the table. Before getting a pasta maker I'd made more than a few attempts at hand cut pasta. The dough never quite came together right, always too stiff or too soft, leaving my fresh pasta craving unsatisfied. Finally, after years of trial and error (and frustration), this recipe was born. I've used it both with and without a pasta maker. While the pasta maker certainly makes the rolling and cutting process easier, this dough is workable enough where it can be rolled and cut by hand. —Slow Club Cookery
- Serves 4
2 3/4 cups
unbleached all purpose flour + more as needed
cool water + more as needed
extra virgin olive oil
finely ground sea salt
- Place dry ingredients in the mixing bowl of a stand mixer with dough hook attached. Add water and olive oil. Mix on medium speed until dough begins to form a ball. Stopping mixer from time to time to scrape down any dough stuck on the hook or sides of the bowl.
- f dough seems too dry, add a couple of drops of water at a time. If dough is too wet, add a pinch of flour at a time until it becomes more workable. Dough should not be sticky and should become smooth and workable after 6-8 minutes in the mixer.
- Once dough comes together, remove from bowl and form into a ball, lightly flour the surface. and allow to rest, covered with plastic wrap or a clean towel, for 10-20 minutes.
- On a floured work surface, use a sharp floured knife or a pastry cutter to divide your dough ball into 5 or 6 equal parts. Roughly form these cut pieces into discs, generously flouring each side.
- Pass your well floured dough disc through the roller part of your pasta maker, first of the thickest setting, then going down 1-2 notches at a time to your desired thickness.
- Add more flour in between rolling if needed. Once dough is rolled to desired thickness you are ready to cut the pasta. Thoroughly re-flour both sides of the sheet. Roll dough sheet through the cutting mechanism of your pasta maker. Add more flour in between rolling if needed. Once dough is rolled to desired thickness you are ready to cut the pasta. Thoroughly re-flour both sides of the sheet. Roll dough sheet through the cutting mechanism of your pasta maker.
- Place cut pasta on a drying rack or on a cookie sheet that has been floured so noodles do not stick together.
- Dry for 10-15 minutes then boil, in a large pot of lightly salted water, for 3-4 minutes. Or store in an airtight container in the fridge for 2-3 days.