Hand-rolled vegan noodles recipe

Recipe

Serves 4

Dough Ingredients

1 cup 00 flour
1 cup semolina flour
1 teaspoon salt
1.5 tablespoons extra-virgin olive oil
1/2 cup water
Optional: 1/2 cup sauce, such as my vegan pesto (basil, spinach, pistachio, olive oil, salt, nutritional yeast)

equipment

1 Wooden board
1 Rolling pin
1 Saucepot or 4-quart pot
Parchment paper for rolling

MAKE DOUGH

  • Place the flour (both '00' grade pasta flour and semolina) on your work surface or in a bowl. Add the salt and mix.

  • Make a well in the middle of the flour and add the water and olive oil.

  • Start mixing with a fork incorporating the wet ingredients with the flour until you obtain a well-combined mixture.

  • Transfer the dough onto a lightly floured surface and knead the pasta dough for about 10 minutes, until it becomes smooth and elastic. If it feels too dry, add just a tiny bit more water.

  • Place the dough in a bowl and cover it with a damp tea towel or paper towel. Let rest for 20 minutes so the gluten can develop.

  • Cut the dough into two equal pieces. It's easier to roll it out in sections. Using a rolling pin, roll out the dough and stretch it into thin sheets. I did this with the pasta layered between two sheets of parchment paper. While rolling the dough, sprinkle lightly with a bit of flour to stop it from sticking.

  • .The next step is to cut the pasta. First, choose the shape you want. I like to cut mine into long strips, like Tagliatelle or Pappardelle. For this, you just need to fold the pasta sheet into a roll (after liberally flouring it, so it doesn't stick) and then cut with a knife, as thin or thick as you'd like.

COOK YOUR PASTA

  • Cooking your fresh vegan pasta is super simple and only takes a few minutes.

  • Bring at least 4 cups water to a boil and add salt.

  • Add the pasta to the pot and cook for around 2-3 minutes.

  • You'll know the pasta is ready, at the perfect 'al dente' point, when it rises to the top of the water. If you prefer softer pasta (no judgments here!) then simply cook for an extra minute or two.

  • Strain and add to a bowl with your sauce.

  • Mangia! (aka, eat and enjoy).

Laena McCarthy