Fresh Pasta Dough Without Eggs
4 - 6
1 hour but may be made ahead, either the dough, or the rolled-out pasta, for up to several days (the dough should be kept in the refrigerator, the pasta can be rolled out and dried in the sun)
500g Italian type 00 flour
pinch of salt
150 ml-200 ml water, or as needed
about 40 ml extra virgin olive oil
Place the flour on a board or working surface, or in a big bowl; add the salt.
Make a well in the centre, and add the water and extra virgin olive oil, slowly mixing with a fork until the flour gradually combines with the liquid.
Knead about 10 minutes or until smooth dough forms, then cover or wrap in clingfilm and set aside to rest for at least 30 minutes at room temperature, or a day ahead in the refrigerator.
Roll out or shape, as with other pastas.
Cook until just tender; fresh pasta takes just a minute or two.