Vegan Fresh Pasta Dough.
This recipe outlines the creation of a vibrant vegan fresh pasta dough using unbleached all-purpose flour, cool water, turmeric for color, olive oil, and sea salt. It yields a smooth, elastic dough suitable for various pasta shapes, offering a delicious plant-based alternative to traditional egg pasta with excellent texture and flavor.
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Cups/Spoons
- 1 Pasta Machine Alternatively, a rolling pin for manual rolling
- 1 Dough Scraper (Optional, for easier kneading and cleanup)
- 1 Plastic Wrap
Ingredients
Main
- 2 3/4 cups unbleached all purpose flour + more as needed
- 3/4 cup cool water + more as needed
- 1/4 teaspoon turmeric
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon finely ground sea salt
Instructions
- In a large mixing bowl, combine the unbleached all-purpose flour, turmeric, and finely ground sea salt, whisking briefly to distribute.
- Create a well in the center of the flour mixture and pour in the cool water and extra virgin olive oil.
- Gradually incorporate the dry ingredients into the wet, mixing with a fork or your hands until a shaggy dough forms.
- Transfer the dough to a lightly floured clean work surface and knead continuously for 8-10 minutes until it becomes smooth, elastic, and slightly tacky. Add small amounts of flour only if the dough is overly sticky.
- Form the dough into a ball, lightly coat with olive oil, cover tightly with plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 1 hour, to allow the gluten to relax.
- Once rested, divide the dough into 2-4 manageable portions. Flatten one portion with your hands or a rolling pin.
- Pass the flattened dough through a pasta machine, starting with the widest setting and gradually decreasing the thickness, until your desired pasta sheet thickness is achieved. Dust with flour as needed to prevent sticking.
- Cut the pasta sheets into your desired shapes (e.g., fettuccine, tagliatelle, lasagna sheets).
- Lay the fresh pasta on a lightly floured baking sheet or hang it on a pasta drying rack to dry for 15-30 minutes before cooking.
- Cook immediately in boiling salted water for 2-4 minutes, or until al dente, then serve with your favorite sauce.
Notes
Achieving the right dough consistency is paramount. The 'cool water' helps prevent premature gluten development, leading to better texture. Knead thoroughly for 8-10 minutes until the dough is smooth and elastic, indicating good gluten formation, essential for a tender yet firm pasta. Resist the urge to add too much extra flour during kneading unless the dough is excessively sticky; a slightly tacky dough is ideal. The turmeric adds a lovely golden hue; for variation, consider a pinch of saffron or spirulina for different colors. Ensure adequate resting time—this allows the gluten to relax, making the dough much easier to roll thinly without tearing. When rolling, dust your work surface and dough lightly with flour to prevent sticking, and pass through the pasta machine incrementally, reducing thickness settings gradually for the best texture.