



Today I have for you a very simple yet delicious vegan pasta recipe. I have to say I wanted to make this recipe because I wanted to use my pasta maker with my Kitchen Aid mixer that we've never used since we bought it years ago. However, after making the pasta dough I realized there was a part missing! So needless to say I had to do some improvising and make the pasta the good old fashioned way with a rolling pin and knife. The pasta still ended up being a great success and was quite delicious. I will order the missing part and do yet another pasta recipe, only next time I'm thinking whole wheat ravioli.





Ingredients:

5 1/4 cups all-purpose flour (I used 365 organic unbleached all-purpose flour)

About 1 1/2 cups water

2 teaspoons olive oil

1 teaspoon salt

1 teaspoon tumeric

In a large bowl, mix together the flour, tumeric, and salt.

Make a well in the flour and pour in olive oil and water. Gradually combine ingredients, adding more water as needed.

Knead the dough on a floured surface for about 5-10 minutes or until texture is smooth.

Cover dough and let sit for 20 minutes.

Cut dough into several different sections (about 7)

Roll out each section of dough using rolling pin on a floured surface (or using a machine) using flour as needed so your dough doesn't become sticky.

Starting with the end closest to you, fold the rolled out pasta sheet a few inches (going away from you), and then continue doing this until you have a flat jelly roll shape.

Using a sharp knife, cut the jelly roll pasta dough forming your desired width. I made a pappardelle shaped pasta, about 3/4 inches thick.

Lay pasta strands on a floured towel and dust them with flour.

Let the noodles sit for about 10 minutes before cooking them, and then cook them in salted water for about 5 minutes. Cooking times vary widely so keep an eye on your pasta to tell when it's ready.









































Enjoy!













Note: This makes a lot of pasta, and you can always reduce the measurements. Also, you can add more flour or water as needed to make sure the consistency of the dough is right; you don't want it to be sticky or tacky but you also don't want it to be too dry.Directions: