I only want to show you how simple the procedure is, even without any fancy machines. The fettucini procedure is a bit lengthy but for starters, you could just cut squares (as in step 6), in fact that was yummier than the more labour intensive fettucini.
This recipe is vegan as it uses no eggs or butter. If you use eggs in the pasta dough, surely you'll get a richer tasting end product. If you can make rotis, you can do this handmade pasta. No sweat!
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On to the recipe:
Vegan handmade pasta from scratch , no pasta machine required
Pasta dough adapted from Mark Bittman’s How to cook everything vegetarian
I used the recipe eggless pasta dough recipe:
2 cups AP flour ( I used 1/2 cup cornmeal and 1.5 cups AP flour along with a tbsp of dried basil)
1 tsp salt
2 tbsp olive oil
½ cup hot water plus some more
Make a smooth but very firm dough by mixing flour and salt in a large bowl. Make a well, add olive oil. Add 1/2 cup hot water, mix with a fork until it comes together. Knead with your hands using a tsp of hot water at a time until you get a firm, smooth dough.
Wrap in cling film.
Refrigerate for 30 mins at least.
Make 5-6 balls from the dough, and follow the given procedure with each.
Step 2 - Dust with flour- Roll into cigar
Step 3 - Cut into 1/4 inch or so slices
Step 4 - Unroll each circle to a long strand
Step 5 - Keep each such batch spread out on a plate to dry for a few minutes
Step 6 - Or to save a whole lot of trouble cut into squares with a pizza cutter- kids won't mind this
Step 7 - Keep a large pot of water to boil with some salt and 2 tsp oil and drop the pasta (any one type at a time) carefully when the water is boiling. Pasta squares have come to the top indicating that they are ready to be fished out. Fresh pasta once dropped into boiling water takes 2-3 minutes to cook
Step 8 - Make any sauce you like, in advance and toss the pasta in some sauce. Serve hot.
Step 9 - The fettucini that took so much effort got cut into shorter pieces while cooking -tasted nice though
Sauce : In olive oil, saute finely chopped garlic, finely sliced small onion, 3-4 mushrooms sliced and few sliced pitted olives. Once onions are soft, add 4 tomatoes (blanched, peeled and chopped), balsamic vinegar, chilli flakes and salt. Mix in a tbsp of pesto ( I used rocket pesto) or just a handful of finely chopped basil.