*I adapted this recipe from Biggerbolderbaking.com
This recipe is so easy and so delicious! Bonus, it’s also vegan! Only having 3 ingredients in this recipe makes it super simple and up to you if you would like to add things to the recipe.
Ingredients
- 3/4 Cup Water
- 2 TBS Olive oil
- 3 Cups All purpose flour
Directions
- Mix together water and olive oil with a whisk.
- On a cutting board or flat surface, place the flour in a mound.
- Make a hole in the middle of the flour mound.
- Slowly mix the water and oil mixture into the flour well. *Don’t add all the mixture in at once. Slowly combine it and mix the flour with a little bit of mixture and so on and so on.*
- Knead the dough for approximately 5 minutes.
- If needed, add a tiny amount of water to the dough.
- Roll the dough into a ball and cover with cling wrap.
- Refrigerate dough for at least 30 minutes but no longer than 18 hours.
- After resting in the fridge, cut the dough into 4 equal parts.
- Set 3 parts of the dough aside under a kitchen towel.
- Flour a flat surface and the rolling pin.
- Roll 1 part of the dough into a ball.
- Roll the dough out with the rolling pin as thin as possible.
- Fold the dough over itself several times.
- Cut it into strips around 1/4 inch thick.
- Put flour over the strips and unravel them to get your homemade pasta!
- Set the pasta aside at room temperature if you are cooking it right away or put it in the fridge or freezer for later.
Tips
- The pasta can last in the fridge up to 3 days.
- It can last in the freezer up to 8 weeks.
- When cooking the fresh pasta, it only takes 1-2 minutes to cook in boiling water!
- You can make the noodles as thin or thick as you’d prefer.
- If you have a pasta maker, you can use that instead of cutting them out yourself.
I hope you enjoyed this recipe! Any questions or comments can be made down below or on my contact page. 🙂