This recipe creates a plant based pasta dough which is used to create tagliatelle.
Take 200 gm of fine semolina flour and make a well.
Add 70 gm of hot water into the well
Using a fork, gently stir the flour into the water until the water is absorbed.
At this point, you have to knead the flour and bring together the remaining flour into the dough. This will take a fair few minutes of kneading. It will seem to take a while, but it’s worth the effort. It should be a dry dough.
After about 3 or 4 mins the dough will become smooth. At this point rest the dough in clingfilm or a damp cloth for 20 mins before rolling.
Cut the dough into 2 pieces for easier handling. Using a pasta rolling machine roll out the 2 pieces of dough.
Starting at the thickest setting and working down to about setting 7/8 until they are about 1 to 2 mm thick.
If you don’t have a pasta machine, take the 2 pieces of dough and use a rolling pin and roll out 2 very thin sheets (about 2 mmm thick), then roll both sheets up like a swiss roll and then slice the rolls about 1 cm thick. Once cut, shake the rolls open and turn onto Tagliatelle.
If, while using the pasta machine, the dough is sticking to itself (it folds on top of itself after going through rollers) instead of staying in a folded sheet, it means the dough is too wet. To fix this, flour the dough before it goes through the rollers and flour the dough after going through the roller then fold the dough lengthwise on top of itself and staying on the same setting put the dough back the rollers. Keep repeating until the dough becomes dryer.
Now feed the strips through the pasta cutter turning the dough into Tagliatelle.
Put the Tagliatelle onto a floured surface and toss in more semolina flour to ensure the Tagliatelle do not stick to each other.
When ready to cook, put a large saucepan of salted water on and bring to a boil. Add the Tagliatelle to the boiling water and bring back to the boil. After 60 seconds the pasta is ready, drain and stir in your favourite pasta sauce. I choose the basil and tomato sauce here.
Semolina flour and hot water 
make a well and add hot water 
use a fork and stir together 
lowly bring together 
now knead for several minutes 
until smooth 
wrap and rest for 20 mins 
pasta machine to roll out thin slices 
Roll the slices and then cut or use the pasta machine to make the Tagliatelle 
flour and mix the Tagliatelle 
cook the Tagliatelle in salted boiling water for 60 seconds. drain and serve with a basil tomato sauce
Tagliatelle Pasta
Ingredients
- 200 gm Semolina flour
- 70 gm hot water
Method
- Take 200 gm of fine semolina flour and make a well. Add 70 gm of hot water into the well
- Using a fork, gently stir the flour into the water until the water is absorbed.
- At this point, you have to knead the flour and bring together the remaining flour into the dough. This will take a fair few minutes of kneading. It will seem to take a while, but it's worth the effort.
- After about 3 or 4 mins the dough will become smooth. At this point rest the dough in clingfilm or a damp cloth for 20 mins before rolling.
- Cut the dough into 2 pieces for easier handling. Using a pasta rolling machine roll out the 2 pieces of dough.
- Starting at the thickest setting and working down to about setting 7/8 until they are about 1 to 2 mm thick.
- Now feed the strips through the pasta cutter turning the dough into Tagliatelle.
- Put the Tagliatelle onto a floured surface and toss in more semolina flour to ensure the Tagliatelle do not stick to each other.
- When ready to cook, put a large saucepan of salted water on and bring to a boil. Add the Tagliatelle to the boiling water and bring back to the boil. After 60 seconds the pasta is ready, drain and stir in your favourite pasta sauce. I choose the basil and tomato sauce here.
Notes
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).