Non egg pasta dough (easy)

A lot of people think that Italians make their fresh pasta everyday...not true.

I, on the other hand, enjoy keeping some traditions alive.

So yes, I make my own pasta noodles, 

not daily, but often enough.

Today I am sharing my non egg pasta dough.

This can be done without a pasta machine.

I did it for years, until a friend of mine gave me  her unused pasta machine, about a year ago.

Here is what you need:

3cups flour 

(I used 1c of whole wheat and 2c white flour)

1cup warm water 

2T olive oil

makes about 1lb of fresh pasta noodles

Put flour in a mixing bowl and make a well into the center.

Add water and oil into the well.

Using  a fork, slowly blend the flour and liquid

use your hands to form the dough then cover with a towel.

Let the dough rest for about 10 minutes.

Here is a summary of the above directions.

Start pulling little chunks off the dough then roll the dough out one piece at the time till you reach the desired thickness.

You want them to be almost see through.

Then repeat with all the dough.

At this point you are ready to cut them into strips. 

Today I made fettuccine.

Lightly flour the drying surface and then cut fettuccine.

I let them dry a few hours, 

but you can cook them right away.

Fresh pasta cooks faster than store bought. 

3-4 minutes is all you need 

(depending on the thickness...and always better to be slightly undercooked-al dente, then being overcooked)

***if you are not using a pasta machine, roll the little chunks of dough in a rectangular shape, with a rolling pin. Then roll the flatten dough on itself and cut the fettuccine with a knife***

this pasta is perfect with my
Alfredo Sauce in a blender

Stay Frugal,

Daniela

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