Pasta was another key part of our diet we thought we'd have to forgo after going plant-based. Through this recipe we realised pasta could taste better than ever. Pesto, spinach and our plant-base Ricotta are a match made in heaven.
I N G R E D I E N T S
P A S T A
2 cups pasta flour or semolina flour
1/2 cup warm water
F I L L I N G
Mix all ingredients in food processor:
1 cup plant based ricotta
2 large handfuls of spinach (cook and drain all excess water)
1/4 tsp nutmeg
Pinch of salt
Pinch of black pepper
D I R E C T I O N S
Mix pasta flour and warm water until it turns into a still, solid ball of dough.
Turn onto a lightly floured surface and knead for 10 to 15 minutes.
Cover and let dough rest for 20+ minutes.
Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time.
Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
Cut pasta into desired shapes and fill with a spoonful of filling.
Brush edges of pasta dough with water, and use a fork to seal edges shut.
Cook fresh noodles in boiling salted water for 5 minutes.
*Lasts 2 days in the refrigerator, or 2 months in the freezer. Make sure to cover in flour before storing so pasta does not stick together.