1. In a large mixing bowl, combine the all-purpose flour and salt. Stir them together so the salt is evenly distributed.
2. Make a well in the center of your flour mixture. Slowly pour in the warm water and olive oil (if using), mixing with your fingers or a wooden spoon to bring the dough together.
3. Once the dough starts to form, transfer it to a lightly floured surface. Knead it gently for about 8 to 10 minutes until it’s smooth and elastic. This is where you feel the dough come alive—soft but not sticky.
4. Wrap the dough in plastic wrap or cover with a clean kitchen towel, and let it rest for at least 30 minutes at room temperature. Mama Lou always said resting is like giving the dough a little nap; it makes rolling easier and the texture better.
5. After resting, divide the dough into smaller portions to make rolling manageable. Lightly dust your work surface with semolina or flour, and roll out each portion as thin as you like. For fettuccine or tagliatelle, aim for about 1/8 inch thickness.
6. Fold the rolled dough gently and slice into your desired width. Unfold carefully and dust with semolina or flour to prevent sticking.
7. Bring a large pot of salted water to a boil. Cook the pasta for 2-4 minutes or until al dente. Fresh pasta cooks quickly—watch it closely.
8. Drain the pasta and toss it immediately with your favorite sauce or a drizzle of olive oil and fresh herbs.

Every time I make this with Ouma, we laugh remembering how Mama Lou’s hands moved so effortlessly, making it look easy. It’s a dance of patience and love, and I encourage you to embrace that rhythm with this pasta recipe no egg.