The classic pasta ingredients include eggs, but here we share a basic vegan dough that is used for tagliatelle or fetuccini type noodles and also for stuffed pasta such as sorrentinos, ravioli, etc.
Basic dough for pasta (vegan)
- 300 grams of flour 0000
- 1 tablespoon of oil
- 140 ml of water at room temperature
- 1 pinch of salt
- 1 pinch of turmeric (optional)
Place the flour together with the salt and turmeric to give it that touch of color as if it had an egg in a bowl. Mix well and make a hole in the center.
Add the oil and the water very little by little (this will have to be at bottle temperature) while we are mixing with a fork, integrating from the center outwards. When we finish pouring all the water, we begin to mix with our hands until we form a homogeneous mass.
Knead for 5 to 7 minutes on the counter. Once ready, moisten a clean canvas and drain well to remove excess water. Cover the dough with it (this will prevent the dough from drying out during standing).
Let rest for 30 minutes. Remove the canvas and flour the counter. With a rolling pin, roll out the dough until it is approximately 0.5 cm thick.
Once stretched, we pass the well-floured dough through the part of the pasta machine, first in position number 1 and then we increase the positions, passing the dough several times until we reach number 6-7, which would be the ideal thickness both for long pasta as stuffed.
If we are going to make tagliatelles, noodles or fettuccine, we go to the part of the cutting rollers and form the noodles. If we are going to prepare stuffed pasta, with the dough stretched we line the chosen molds and fill it, placing another layer of dough again.
Now we just have to pour the pasta into a pot with boiling water and cook until al dente. The time will depend on the thickness of the dough. For the one we explain in this recipe it will be approximately 5 minutes.
Accompany the pasta with a rich sauce and enjoy!