How to Make Pasta Dough and Fettuccine by Hand- Dairy and Egg Free

How to Make Pasta Dough and Fettuccini- Dairy and Egg Free

How to Make Pasta Dough and Fettuccine by Hand
https://youtu.be/Jcmbp1fXK6U

Making your own pasta is not that difficult. This dairy and egg free pasta recipe will serve you well as you can make a variety of different types of pasta shapes with this one recipe. 

Fettucini is the pasta that I will feature on this blog and YouTube video. 

You don’t need a pasta machine to make your own pasta but it sure helps. I will show you how to make pasta both ways....by hand and using the pasta machine.

Pasta machines need to be attached to a counter or table with a clamp. I attach it to my granite island close to where I make my pasta.

For this dairy free and egg free recipe you will need:

1 cup all purpose unbleached flour

1 cup Semolina flour ( I find that mixing the two types of flour gives my pasta a nice texture)

3/4 cup warm water ( I use filtered water)

1 tsp salt

Place all the dry ingredients on your work surface, then add your warm water gradually, a bit at a time, while mixing it into the flour. Begin to knead as the flour begins to form a ball. Usually the above measurements make the perfect dough. But sometimes, I guess it depends on the humidity in the air, I will need a little less water. This is why we gradually add the water and knead it as you go along. If it’s becoming too mucky, then stop adding water. This can easily be fixed by adding a bit more flour. Same applies if you add too much flour and it’s becoming too tough to knead. Just add a little more water! Pasta making is very forgiving.

Knead dough for a few minutes 3 - 4, until smooth. Let rest under a piece of plastic wrap for 10 minutes. 

If you are doing this by hand, you will need a rolling pin and a knife. Cut a pice of dough and roll it out as thin as you can get it. Flour liberally, roll the dough and cut into 1 centimetre wide ribbons. Unroll and flour the cut fettucini. Watch video for tutorial.

Prepare your pasta machine. You will want to use the smooth roller to roll out your dough. Divide your dough into evenly divided pieces and make sure your pasta machine roller is opened to its widest slot. Flatten your piece of dough with your fingers, liberally flour it and pass it through the pasta machine. Fold both ends over and bring them towards the centre, and pass through the same first widest slot on machine. Reduce the width to your next slot, flour your pasta dough again and pass through the machine. As it goes through each slot that is a smaller width, your dough will become thinner. You want to pass each piece of dough through all of the slots until you finish with the last, and thinnest one. Flour your dough and let each piece of dough rest on a floured counter until it dries a little, at least 25 to 30 minutes.

Now it’s time to switch your pasta machine to the fettuccine cutting roller. I have to add the attachment onto my machine. 

It’s important to let your pasta sheets dry a little, but not too much as they will break. They still need to be pliable. On the other hand, if you try to pass through the machine immediately, it will stick to the machine. So you need a balance....not too wet and not too dry.Pass through the fettucini rollers, add more flour when cut. You can freeze them in bundles, you can refrigerate them for a couple of days until you’re ready to cook them. Recipe for Fettuccini Alfredo coming soon.