This pasta dough has no eggs in it, perfect for a vegan diet, this pasta is very popular throughout central Italy and pairs well with a tomato sauce.
Place the flour on a work surface. Make a well in the center
Add salt to the well
With a fork, begin slowly to stir some water into the center of the well
Begin to pull in some flour from the inside of the well, making sure that your mixture is smooth and free of lumps
Continue adding water and stirring in flour until all flour is incorporated
Work with your hands, kneading vigorously for 5 minutes
minutes until you have a firm, smooth ball of dough. Adjust for stickiness by adding a bit more flour if needed.
Cover and let rest for 10 minutes
Cut off 3” pieces from the dough.
Flatten into a rectangular shape with your fingers
Dust dough and work surface lightly with flour to prevent sticking
With a rolling pin, roll to a thickness of about 1/8”, maintaining the rectangular shape
Switch to a ridged rolling pin and, pressing firmly, roll over the dough to create long noodles.
Gently pull the noodles apart (you may need to use a knife to help separate the noodles, if the roller didn't penetrate deeply enough into the dough.
Arrange the cut noodles on a floured surface and toss them with some flour every 3 minutes
minutes to prevent sticking
Continue until all the dough is rolled and cut
In a large pot of salted boiling water, add a Tbsp olive oil
Cook pasta for 4 minutes
Drain and toss with sauce