Rustic homemade fresh vegan pasta (without the pasta machine)

We are huge pasta fans and I've been using this recipe for many years now. It all happened one day when my boyfriend proposed to make our very own pasta from scratch. I loved the idea and we gave it a try. It turned out amazing! We didn't have a pasta machine, so a good old rolling pin had to do. You just have to roll it good, so the dough will be thin like a thicker paper. But if you have a pasta machine at home, then why not to put it into a good use.

One of the best features of homemade pasta is that it tastes really light and delicate. You can serve it with only some quality olive oil, salt and fresh garlic and it's still fabulous. One of our favorite sauces for this pasta is some soy sauce mixed with olive oil and crushed garlic. And why not to sprinkle some nutritional yeast flakes on top? This time I served this pasta with creamy chanterelle sauce but you can also try this juicy marinara.

This recipe is so universal, that in addition of making regular tagliatelle and papardelle, you can also make lasagne noodles with this dough. The pasta will be a bit rustic and homey, but maybe that's why we have been loving this recipe so much. Happy pasta making and I cannot wait to hear how you served this pasta! :)

Preparation time: 30 minutes

Serves: 4 people

• 3 cups all-purpose flour
• 1 cup cold water
• 1 Tbsp (olive) oil

Directions:

Mix flour with water and start kneading the dough. Add oil and knead for a few more minutes, until you have an elastic dough ball. Let it rest for 15 minutes. Then bring a large pot filled with water to a boil. In the meantime, start rolling the dough on a large floured surface. Roll it into a wide and thin rectangle. The dough should be about 0,08 inches / 2 mm thin. Now cut the dough into the shape you want. I usually cut pappardelles that are about 0,8 inch / 2 cm wide. The easiest way is to cut the whole rectangle into half and then cut both halves into pasta ribbons. Now start adding the pasta into the boiling water. You can stretch each pasta ribbon a bit to make it longer before you add it. Boil for 5 - 7 minutes, until the pasta is just as al dente as you like it. Serve RIGHT AWAY! This pasta is very time sensitive, so if you let it sit, it will start to get sticky.