Eggless Pasta Dough

Put the flour in a large bowl and make a well in the center. Gradually add the water and mix well until a dough forms. It will be crumbly to start.
Knead for 8-10 minutes (or put into a stand mixer).
Chill for 30 minutes in the refrigerator.
Roll out to desired thickness. If using a pasta roller, start at the highest setting and work your way down to the desired thickness.
When cooking, use a large pot of salted water, and cook until the shapes pop to the surface. Ex. the caramelle shapes took 2-3 minutes.

For the ravioli and caramelle shapes, I used the 1 setting on the pasta roller.