Fresh Vegetable Pasta



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


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.


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


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


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


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.


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.


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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