Fresh Pasta Recipe No Egg

4 Ingredient Homemade Fresh Pasta No Eggs! Vegan!

WebJan 18, 2022 · 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 …

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EggFree, Vegan Homemade Black Pepper Pasta The …

WebNov 14, 2017 · Instructions. Add flour, salt, and black pepper into the bowl of a food processor and pulse to combine. Add the oil and aquafaba and …

1. Add flour, salt, and black pepper into the bowl of a food processor and pulse to combine. Add the oil and aquafaba and turn the food processor on and run until the mixture forms into a ball. In my food processor this takes around 90 seconds. Keep running another 30 seconds. Turn the dough out onto a clean counter and knead for 1 minute to check the final texture of the dough. You want a firm, but still pliable dough that is not sticky or tacky to the touch.
2. Alternatively, you can knead the dough by hand: mix the flour, salt, and black pepper together. Add the oil and aquafaba and mix with a wooden spoon to form a shaggy, but rather dry mixture. Turn the mixture onto a clean counter and switch to your hands. Knead the dough until it forms a cohesive ball. If it is very dry then wet your hands and continue kneading. It will take 4-5 minutes to form a cohesive ball of dough. Let the dough rest, covered, for around 10 minutes to hydrate the flour, then knead a couple more minutes to check that it's the correct texture. The dough should be firm and not sticky or tacky, but still be pliable.
3. Wrap the dough with plastic wrap and let rest for at least 30 minutes. If resting more than 1 hour, place in fridge. The dough can be made up to 24 hours before rolling.
4. When ready to roll the dough, divide into 3 or 4 portions (if this is your first time working with pasta dough separate into 4 portions, but as you get more confident 3 makes it go faster). Work with one piece of dough at a time, and keep the others wrapped tightly in plastic so they don't dry out.

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