Egg-Free Pasta Dough

By Batgirl

All-purpose pasta dough that can be used to make ravioli, tortellini, pierogis, or any other handmade pasta your heart desires.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil
• 1/2 to 3/4 cup hot water

Details

Servings 1
Adapted from amazon.com

Preparation

Step 1

1. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the olive oil. Pour in 1/2 cup of the water and, stirring with a fork, gradually incorporate the flour into the liquid. Add additional water if needed to make a stiff dough.

2. When the dough is pliable, and not sticky, knead it on a lightly floured surface until smooth, 2 to 3 minutes. If the dough is sticky, sprinkle it with a small amount of flour. Shape the dough into a disk and wrap it in plastic wrap and let it rest unrefrigerated for 15 minutes. The dough is now ready to roll out and cut per recipe instructions.

Food Processor Variation: To save time, you can make this dough in the food processor instead of by hand. Place the flour and salt in the food processor and pulse to distribute evenly. With machine running, add the oil and then the water in a slow steady stream until incorporated. The dough should form into a ball. If the dough is too sticky, add more flour a tablespoon at a time and pulse until dough holds together. Remove dough from machine, knead for about 5 minutes, then cover and rest unrefrigerated for 15 minutes before rolling out.