Vegan Pasta Dough

This dough is a fine substitute for traditional Italian pasta dough, and can be used to make delicious vegan filled pastas. Let your fingers be your guide, and adjust water or flour until you […]

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This dough is a fine substitute for traditional Italian pasta dough, and can be used to make delicious vegan filled pastas. Let your fingers be your guide, and adjust water or flour until you have a proper texture to your dough. The dough will firm up during the rest time, and it should be well floured when rolled out.


2 c (8oz or 227g) Better Batter Gluten Free Flour
1 Tbsp Olive Oil
1 tsp salt
1-1 1/2 c water

Instructions
Make a volcano with your mixed dry ingredients, and then add the water and oil
into the well in the center. With the tips of your fingers, add the
flour from the sides gradually. When only a little flour is left, if
the dough seems too dry add a little more water (don’t add too much,
because you want the dough to be firm but not sticky). Knead the dough
until it’s clearly elastic, adding a little flour during this process
if needed to keep the dough from sticking.

Form the dough into a ball and let it rest, tightly covered 30 minutes.

Roll, cut, fill and shape as desired. Let it rest for at least 1 hour before you cook it.

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