I was holding out until Monday to post this but have realised I don’t care anymore š in the new year, I’m going to stop posting every Monday and start posting whenever I feel like it. It’s already December 15, so maybe I’ll start now. š You can shape this pasta however you like. I cut mine into ribbons with a knife, but you can also cut it into circles or squares and use it to form tortellini or ravioli, form it into shapes or make your own lasagne or cannelloni sheets.
You do need a pasta roller for this (ours was about $250 and just clamps onto the bench) but if you like you can try very thinly rolling with a rolling pin. The results won’t be quite the same however.
Ingredients
1 cup hot water
3 cups plain flour (00″ ultra fine flour is great)
1 tsp salt
Method
Combine all ingredients in a large bowl and stir quickly to combine. Continue to bring together with hands then knead until a smooth dough is formed. Cover with cling film and rest in the fridge for 30 minutes.
After resting, break dough into several portions and start feeding one through a pasta roller, starting at a low setting, and leaving the unused portions covered with a tea towel. Once rolled out, fold pasta over itself and pass through roller again. Repeat this 3 or so times at each thickness setting until you reach a thickness you like – I stopped at about 5 for these. If your pasta keeps tearing whilst rolling, dust it with a bit more flour – it may be a touch too wet.
Once you’ve done the above with each portion of pasta, shape pasta however you like, cook for 2-3 minutes in a pot of salted boiling water, then serve with whatever sauce you like.
Vegan on Mondays. 