Vegan pasta dough recipe authentic recipe from southern Italy
Instructions. In a small jug, whisk together the water and the olive oil, set aside. On a large, flat surface place the flour in a mound. Make a well in the center of the flour. Slowly add some of the water and mix into the center of the flour.
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Make pasta dough. Measure your ingredients. Mix the salt and semolina in a bowl, and then pour the warm water. Transfer to a clean table and knead for 5-8 minutes. Add more semolina if too wet and water if too dry. Cover with plastic wrap and reserve in the fridge for 30 minutes.
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Pour the water in the well and mix the flour and water together with your hands until it forms a solid ball. Add more water/flour if needed. Knead the dough on a well-floured surface for 10 minutes. Split the dough into four balls of dough and cover three of them with plastic wrap. Roll out one segment at a time.
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Using a stand mixer: Mix dry ingredients together in the stand mixer bowl. Once dry ingredients are integrated, place your bowl in stand mixer. Mix on low speed and start adding your water slowly. Increase speed, and let stand mixer work at it for about 8 minutes. Shape your pasta into a ball and cut it into 2.
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Full recipe below our video! About 1- 1/2 c (8-12fl oz or 236 - 354ml) hot water — note you can use hot aquafaba instead to boost the protein and increase the binding power! Mix the flour and salt into your mixing bowl. Add the water/aquafaba and oil (and optional food color) to the flour/salt mixture and knead until smooth - this should.
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Make Ravioli Dough. Place all-purpose flour into a large bowl along with salt. 2 cups all-purpose flour, 1 teaspoon salt. Gently pour in olive oil and cold water. Mix with a spoon until a ball of dough starts to form, then dump out the dough onto a flour-covered surface. 2 tablespoons olive oil, ¾ cup cold water.
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Although the rising popularity of vegan dishes may appear to be a fairly modern phenomenon, vegan fresh pasta has actually existed in Italy for centuries. The traditional recipe alla bolognese for the majority of fresh pasta shapes calls for '00' flour and eggs. However, many pasta shapes are made from what is known as pasta bianca, or "white dough", made using only flour and water.
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Whisk the dry flours together. In a large bowl, combine the 00 flour and semolina flour until well combined. Pour in the Just Egg. Form a well in the center of the combined flours and pour in the liquid vegan egg. Mix to combine. Using a fork, mix the Just Egg into the flour until you can't mix anymore.
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Roll out one of the sections to be about 10″ long, and set the thickness of your pasta maker to be "0" (zero). Roll the pasta dough through the lasagna part of the pasta maker. Fold the rolled strip in half and repeat, this time with the settings to "1" (one), then "2" (two), and finally "3" (three).
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Create a well. Pour in water and olive oil, mix together until well combined. Transfer to a working surface and knead to a smooth and soft dough, about 8-10 minutes. (Add more flour if the dough is too wet, add more water, if too dry). Form to a ball, wrap in cling foil and let chill in the fridge for 1/2 hour.
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Directions. Place dry ingredients in the mixing bowl of a stand mixer with dough hook attached. Add water and olive oil. Mix on medium speed until dough begins to form a ball. Stopping mixer from time to time to scrape down any dough stuck on the hook or sides of the bowl. f dough seems too dry, add a couple of drops of water at a time.
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Step 1: Form the dough. Begin by measuring the flour into a large mixing bowl OR onto a clean surface. Form a small well in the center of the flour mound. In a measuring cup, add water and olive oil and whisk until well combined. Slowly and gradually pour the water and oil mixture into the well in the center of the flour.
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Add 1 dl of warm water and work into the dough. Add a tablespoon at a time, until you have a shiny and thoroughly worked-through dough. Quickly wrap the dough in cling film and let rest for at least 30 minutes prior to using the dough for making pasta.
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Remove the dough. It will be quite warm and pliable. Flatten it out into a 1⁄2 -inch-thick pancake, then cut it into quarters. Cover the dough with a dry towel and let it rest for 10 to 15 minutes. Sprinkle some semolina or all-purpose flour onto a clean, dry surface and put one of the four pieces of dough on it.
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Follow the recipe as directed. Vegan Pasta Dough With 00 Flour: Swap the all-purpose flour with 00 flour in a 1:1 ratio. Vegan Gluten Free Pasta: Swap the all-purpose flour with a gluten-free all purpose flour that contains xanthan gum. If the gluten-free pasta dough isn't easy to work with, try adding a flax egg.
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All you need to make this vegan pasta dough recipe is semolina flour and water. This egg-free pasta dough is traditionally used for many hand-rolled pasta shapes from southern Italy. Semolina pasta has a nice texture and bite when cooked and is really easy to make.
