While I was studying abroad, I took a trip to Rome and learned how to make fettuccine through Eat&Walk Italy. Most traditional Italian pasta is made with flour, salt, and egg, but a plant-based diet does not include eggs.
To make my pasta, I used this recipe from Bianca Zapatka with my homemade almond pesto recipe (linked here).
My tips:
Don’t stress yourself out if your “hole” of flour doesn’t work. Just continue to incorporate the extra flour. You might need to add extra water and knead for 15ish minutes, but that just means an extra arm workout!
Watch this video on rolling pasta - it’s very helpful if you’ve never done it before.
Add extra flour on the folded dough before your cut into strips. This ensures that the pasta doesn’t stick together when you roll into the nests.
Save extra pasta water to fold back into the cooked pasta with the pesto. The starchy water helps to make sure that pasta doesn’t stick together.
