Vegan Fresh Pasta Dough.

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   ["Place dry ingredients in the mixing bowl of a stand mixer with dough hook attached.

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   Add water and olive oil.

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   Mix on medium speed until dough begins to form a ball.

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   Stopping mixer from time to time to scrape down any dough stuck on the hook or sides of the bowl.", "f dough seems too dry, add a couple of drops of water at a time.

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   If dough is too wet, add a pinch of flour at a time until it becomes more workable.

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   Dough should not be sticky and should become smooth and workable after 6-8 minutes in the mixer.", "Once dough comes together, remove from bowl and form into a ball, lightly flour the surface. and allow to rest, covered with plastic wrap or a clean towel, for 10-20 minutes.", "On a floured work surface, use a sharp floured knife or a pastry cutter to divide your dough ball into 5 or 6 equal parts.

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   Roughly form these cut pieces into discs, generously flouring each side.", "Pass your well floured dough disc through the roller part of your pasta maker,

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   first of the thickest setting, then going down 1-2 notches at a time

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   to your desired thickness.", "Add more flour in between rolling if needed.

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    Once dough is rolled to desired thickness you are ready to cut the pasta.

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    Thoroughly re-flour both sides of the sheet.

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    Roll dough sheet through the cutting mechanism of your pasta maker.

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    Add more flour in between rolling if needed.

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    Once dough is rolled to desired thickness you are ready to cut the pasta.

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    Thoroughly re-flour both sides of the sheet.

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    Roll dough sheet through the cutting mechanism of your pasta maker.", "Place cut pasta on a drying rack or on a cookie sheet that has been floured so noodles do not stick together.", "Dry for 10-15 minutes then boil, in a large pot of lightly salted water, for 3-4 minutes. Or store in an airtight container in the fridge for 2-3 days."]

* Per serving · 4 servings · Values may vary.