Pasta is something I love to make at home. There’s just something about homemade pasta that’s a thousand times better than store bought. It’s richer, fluffier, fresher, and it’s actually really easy to make at home.
The pasta recipe I’ve included is totally vegan, which is amazing. I always use unbleached all-purpose flour, but I think whole wheat would work just as well, as long as it’s not too grainy (you may want to sift your flour beforehand). Pasta is a really versatile dish, and this recipe for the dough of course you can turn into spaghetti or fusilli or linguini, whatever kind of pasta you like!
The filling I made here I combine with fresh or blanched vegetables to give it some sort of chunkiness on the inside. I used artichokes here, but again, depending on what you’re in the mood for, you could use spinach, mushrooms, asparagus, Brussels sprouts, peppers, tomatoes, etc.
For the Pasta:
- 2 ¾ cups All-Purpose Unbleached Flour
- 1 cup cold Water
- ¼ tsp Turmeric
- 1 tsp Extra Virgin Olive Oil
- ½ tsp Sea Salt
Directions: Mix all of the ingredients in a stand mixer, about 6-8 minutes on medium with a dough hook attachment, until a large ball forms. Wrap in plastic wrap or a damp towel and allow to rest for 20-30 minutes at minimum.
For the Filling:
- 5 oz Baby Spinach
- 1 large Portabella Mushroom
- 1 container tofu (you don’t have to use the whole container, depending on the consistency you want for your filling)
Directions: In a large food processor, combine all ingredients and combine on high until creamy, about 2 minutes (yep, it’s that easy!) Cover and set aside.
To add some girth to the filling, I broke down a fresh artichoke and added it to the filling.
For the pasta, uncover the pasta dough and divide into four equal sections. Working with each section on a floured surface, roll out the dough with a rolling pin (mine is heavy marble, so the extra weight I think makes working with pasta dough easier) until it’s very thin, but thick enough to hold your filling (about 1/8thinch thick). With a pasta cutter (mine is about 3-3 ½ inches round), cut sections out of your dough. Do the same with each of the other sections. I ended up with about 24-26 rounds.
To assemble, take one dough round and run cold water around the edges so it’s sticky and place a tablespoon or so of filling in the middle. Take another round and place in on top and pinch the ends together so they stick. Repeat this with all remaining pasta and filling.
Bring a large pot of water to a boil, salt, and drop raviolis in a couple at a time and boil until pasta is cooked, about 3-5 minutes depending on the thickness of your pasta. Serve with your favorite pasta sauce, or make your own! Check out my recipe for easy pasta sauce here.
As always, let me know your thoughts and what you did differently! Enjoy.