Fresh Vegetable Pasta

Method

1

Place the flour in a mound on a clean board or worktop, and make a small well in the centre.

2

Add the salt and vegetable puree to the well in the flour and begin to draw the surrounding flour into the middle, mixing as you go using you hands or a fork.

3

Keep mixing until the ingredients are almost all incorporated and then begin to knead with your hands.

4

Dust the surface with some more flour and continue to knead gently for a few minutes until smooth.

5

Wrap the dough in cling film and refrigerate for 30 minutes.

6

After it has rested, unwrap the dough and flour the work surface once more. If using a pasta machine begin rolling out the dough from the largest setting downwards, until you have the thickness you would like. Alternatively, roll out with a rolling pin as evenly and thinly as possible.

7

Cut the pasta, using a sharp knife or roller, into tagliatelle , ravioli, lasagne sheets or any shape of your choice and leave for 30 minutes or so to dry slightly. This will make it less delicate during cooking.

8

When ready to cook the pasta, bring a large pan of salted water to a boil and add the pasta. Cook for a couple of minutes until tender, drain and serve with your favourite sauce, some pesto or simply with a drizzle of good olive oil and some black pepper.

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