Step 1

Place the flour (both '00' grade pasta flour and semolina) on your work surface or in a bowl. Add the salt and mix.

Step 2

Make a well in the middle of the flour and add the water and olive oil.

Step 3

Start mixing with a fork incorporating the wet ingredients with the flour until you obtain a well-combined mixture.

Step 4

Transfer the dough onto a lightly floured surface and knead the pasta dough for about 10 minutes, until it becomes smooth and elastic. If it feels too dry, add just a tiny bit more water.

Step 5

Place the dough in a bowl and cover it with a damp tea towel or muslin cloth. Refrigerate for 30 minutes so the gluten can develop.

Step 6

Cut the dough into two equal pieces. It's easier to roll it out in sections. Using a rolling pin, roll out the dough and stretch it into thin sheets. I did this with the pasta layered between two sheets of parchment paper. While rolling the dough, sprinkle lightly with a bit of flour to stop it from sticking.*

Step 7

The next step is to cut the pasta. First, choose the shape you want. I like to cut mine into long strips, like Tagliatelle or Pappardelle. For this, you just need to fold the pasta sheet into a roll (after liberally flouring it, so it doesn't stick) and then cut with a knife, as thin or thick as you'd like. **

Step 8

How To Cook The Pasta: Cooking your fresh vegan pasta is super simple and only takes a few minutes. Simply begin by bringing water to a boil and add salt, add the pasta to the pan and cook for around 2-3 minutes. You'll know the pasta is ready, at the perfect 'al dente' point, when it rises to the top of the pan. If you prefer softer pasta ( no judgments here!) then simply cook for an extra minute or two.