3 Ingredient Homemade Vegan Pasta

Add the flour to a work surface or large cutting board in a pile, using your hand make a small well in the middle.

Pour the water mixture, ¼ cup at a time, into the center of the flour. Using your hands bring the flour and water together to form a dough.

Add additional water if too dry or a little flour if you find the dough to be too wet.

When the dough starts to come together begin to knead it until it’s a smooth dough, approximately 5 minutes.

Wrap in plastic wrap and allow it to rest in the fridge for 30-60 minutes.

Once rested remove and cut into 4 pieces. 

Working one piece at a time roll the pasta with a rolling pin as thinly as possible, or use a pasta roller to roll the pasta out thin.

Dust the pasta with flour and fold the dough over itself several times. Slice thinly to make linguine or a little thicker to make tagliatelle pasta.

Lightly separate the sliced pasta and dust with flour. Arrange the sliced pasta in small mounds on a floured baking tray.

Repeat with remaining dough.

Cover and allow the sliced dough to rest for a further 15 minutes at room temperature.

To cook: Bring a pot of salted water to a boil and drop in the fresh pasta. Allow it to cook for 2-3 minutes. 

Drain and serve as desired.