Eggless Pasta

All-purpose Unbleached Flour
Dash of Salt
Water

Make a mound on the counter with the flour and create a well in the center. Add the salt. Start slowly pouring in the water, mixing with your fingers between each addition. You know you have added enough water when you can bring the flour together in a ball. Begin to knead the dough until it is smooth. At this point the dough should resemble stiff bread dough. Wrap in plastic and let sit 20 minutes before rolling.

To roll, take a 6 inch ball of dough and place on a lightly floured surface. Begin to roll into a flat disc. Roll from front to back, turning the dough clockwise about 1/4 turn after every few rolls of the pin. Once the dough is stretched enough to roll around the pin, begin by rolling the dough towards you wrapping it around the pin as you go. Keep the dough well floured to prevent sticking. Once the dough is rolled to a thickness of about 1/8 of an inch it is ready to cut. Ensure the surface of the dough is lightly floured, and start to roll it up into a tube. You can either cut it into fettuccine or into triangular pieces, shaking out the pasta after it has been cut. Place on a floured baking sheet and let dry until you are ready to use it.

To cut into triangular pieces, start cutting at an angle, about 1/2 inch wide pieces, starting at the center of the tube end. Continue to cut until complete, and dry as described for the other pasta.

To complete the pasta, cook in boiling salted water until al dente. Top with your favorite sauce and serve piping hot.