Mix on low speed and start adding your water slowly. Make a well in the center and crack in the eggs; add the salt and finely chopped spinach. When you make fresh pasta it’s interesting to see is how different it is from dried pasta. I paired my spinach tagliatelle with a deliciously light, zesty and fragrant lemon sauce. I LOVE to share my food with my friends, my family and with you guys! Secondly, fresh pasta cooks differently to dried pasta. While eggs may provide some texture and binding abilities, they can be left out while still creating delicious pasta dough… Ensure that the walls of the well are high enough to hold the spinach puree and prevent any spillages over the sides. Pasta dough recipes are typically made with wheat flour, usually semolina flour, water, plus eggs in non-vegan pasta. Drain and return to the pot and place over a low heat. On a clean work surface, pour out the semolina. Now, using a bench scraper, or *clean* hands, slowly fold the outside edges of the dough into the centre of the well. Roll out your pasta dough into a thin sausage on a lightly floured surface and cut it into 1 cm pieces. I love making pasta and hope to encourage you to join me in making this recipe, whether you’re a seasoned pasta … Drain, reserving some of the pasta cooking water. Now knead the dough. Then you can watch as the mixer does all the heavy lifting for you, and turns some spinach, semolina and water into a smooth ball of pasta dough! From the short edge, lightly roll up the dough. And in the case that you’d like to just make “regular” dough with all-purpose flour, you are in luck! Sauté chopped onion and garlic briefly. Follow us on Instagram, Facebook, Twitter & LinkedIn for more information on our soups! Place the spinach in a blender or saucepan and add back in some of the spinach water. You can just swap out the flour 1:1 and get a nice, white pasta dough. Add flour; blend … Using a rolling pin, roll out the segment of dough as thinly as possible into a rectangular shape. Hey guys! A simple meal taken to the next level by being entirely homemade using the KitchenAid Perfect Pair. Bring a pot of lightly salted water to the boil. But since the last time I made any kind of filled pasta was about 20 years … Celebrating natural goodness the Soupologie way! While I love jarred pesto and always have some in the cupboard, nothing compares to making your own from scratch! Knead the dough on Speed 2 for 8-12 minutes, gradually adding more water as needed. … Ingredients. There’s no need to roll up your sleeves or break a swear kneading tough semolina dough with this recipe, simply add your ingredients into your KitchenAid mixer fitted with the dough hook, and switch it on. be sure to pick them just before you need them so they don’t wilt and sag. Homemade Pasta dough. the hard work) for you. Subscribe for fun and creative ways to eat more vegetables every week! So, let’s start at the very beginning – it’s a very good place to start! A wider strip will be more like pappardelle, a slightly thinner strip will be like tagliatelle, even thinner will be like linguine, and extremely thin slices will be like angel hair! For the second knead, simply repeat the process as before, kneading for around 5-7 minutes. Roll out your pasta dough into a thin sausage on a lightly floured surface and cut it into 1 cm pieces. Spinach pasta dough can be made into spaghetti, lasagna, or ravioli , and once cooked is delicious topped with … Some pastas contain eggs for a slightly different style of dough. Mark an equal amount of scores along each edge of the dough, and use them as guidance to cut the dough … The key is the most fragrant, vibrant pesto is super fresh herbs. Frugal Mediterranean Cooking: I'm officially an author. Once dry ingredients are integrated, place your bowl in stand mixer. Set the dough aside to rest for 15 minutes. Thank you to KitchenAid for sponsoring this post. ;P – is shape your pasta. This recipe for vegan spinach pinwheels is made with garlicky, sautéed spinach and gooey vegan mozzarella. Then, dry the tagliatelle. Dip your finger in the water and dab it around the the filling. I make everything at home in Melbourne, Australia but travel often and am inspired by everywhere. In addition to this, the vitamin C content of lemon juice allows for better iron absorption from the spinach! This pasta recipe only contains three ingredients – spinach, water and semolina (or plain flour). If you are using a ravioli cutter, cut the ravioli and place on the baking sheet. Don’t forget we’ve got two pesto sauces to try, as well as an aglio e olio sauce and a great tomato sauce recipe! Find us at Whole Foods, Waitrose, Planet Organic, Ocado and on our webstore www.soupologie.com. 1. So, instead you have to cook it for about 1-2 minutes, at which point it should be soft but with some ‘bite.’. Aug 5, 2017 - Explore Annette van Zeist's board "Vegan Pasta Dough" on Pinterest. 6. You can do this bit-by-bit by using the pulse function or setting to speed 2-3 for a few seconds. Lift the pasta off the board as you turn it to ensure it's not sticking, and add more flour if you need it. ‘ 00’ grade pasta flour and semolina four; olive oil, water, salt; Note: using a pasta machine is entirely optional. As with all of my recipes, I hope I’m able to take away the scare factor and break down each stage of pasta-making so you can see how simple and fun it really is! To knead, use the heel of your dominant hand to roll the dough towards you, like creating the crest of a wave. If the layer of dough is too small for your work surface, divide it into 2 and repeat the process twice. Add the spinach to a food processor and process until finely chopped. All content copyright Melanie Lionello | Site by GoldSquare, 1 cup water, to be added in ¼ cup increments. Spoon 1 tbsp of the ricotta filling into the center of the wrapper. Place another wonton wrapper on top and press it down to seal the filling. Add … Jalapeno and Manchego Cornbread with Tomato Salsa, Fire roasted capsicum pizza with prosciutto and bocconcini, Vanilla Bean and Mango Pavlova with Macadamia. Then press each piece into a cavatelli board or grater using your thumb to roll the dough piece downward until it curls and falls off the board. This depends on the size of your circle. Some pastas contain eggs for a slightly different style of dough. 2 to 21/4 cups/255 to 285 g “00” flour or unbleached all-purpose/plain flour Then add the tagliatelle and cook for 1-2 minutes. I love serving this recipe with a lovely glass of wine and some bread to dip into olive oil and balsamic vinegar. See more ideas about Homemade pasta, Vegan pasta, Pasta dough. or maybe you want to make it thinner, which you can do by adding a bit of extra olive oil. Incorporate the two by chopping through the mixture with the bench scraper. Re-wrap the remaining dough to keep it fresh. I love making pasta and hope to encourage you to join me in making this recipe, whether you’re a seasoned pasta chef or a beginner. Steer clear of herbs that are wilted, discoloured, slimy or bruised. Make sure you dampen your cloth first though, to keep the dough soft and smooth. Transfer to a working surface and knead to a … Increase speed, and let stand mixer work at it for about 8 minutes. The KitchenAid K400 blender can handle the toughest ingredients, so feel free to add in your herb stalks too! Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Put mixer on Speed 1, and once the water has been worked in, add another ¼ cup. Once your dough is rested, turn onto a lightly floured surface and cut into 8 even pieces. I like to do this step by hanging the tagliatelle on an oven rack through the slots. However, there’s something weirdly nostalgic about making pasta by hand. Make a well in the centre and crack in the eggs Add the salt and spinach. A main consideration when making vegan ravioli dough is how to replace the eggs that are typically used when making fresh pasta. Flour your surface again, and flour your dough segment. 9 oz/255 g fresh baby spinach leaves. I do this in the KitchenAid bowl by placing a damp tea towel over the top to cover it. However, this week, I thought I’d also show you just how EASY it can be with the help of my KitchenAid Perfect Pair mixer and blender. You can then place the rack in an oven – with the oven off! In this homemade vegan pasta recipe we use a combination of semolina flour , all-purpose flour , water and absolutely no eggs. Form it into a ball and wrap it in clingfilm. Using a sharp knife, slice the rolled dough into strips. To begin, boil the spinach. Otherwise try to select the freshest bunches at the market or grocer. The dough can be rolled out with just a rolling pin and can be made into a ribbon/tagliatelle style pasta … Rolled in a homemade pasta dough, this recipe is inspired by the spinach pinwheels I … Check out … All our soups are vegan, gluten-free, no added sugar and with completely green nutritional traffic lights! Add spinach and season with salt, pepper, a … To whip up your pesto, just add everything to your KitchenAid blender and blitz it all up! Start to roughly combine the dough. I’m Mel and I love to cook. Meanwhile, place the flour on a marble or wooden work surface. I like to taste the pesto at this point and add anything it might need. This sauce enhances the flavour of the spinach while helping to retain the enticing green colour. Roll each piece into a long sausage around [x]cm long, then cut into 1cm pieces, 8. When all was said and done, our friends enjoyed the vegan version just as much as their version, which was made with eggs. Making vegan pasta dough is easy! I didn’t grow up regularly making fresh pasta – just the occasional pasta with a machine. Don’t forget you can view our blog post for more information on the benefits of spinach (and white potatoes!) If you’re looking for some more pasta-based or sauce inspiration, then check out our other recipes: If you’re in a bit of a hurry, our soups make for the perfect base for a quick and delicious pasta sauce too. While your dough is resting, bring a pot of salted water to a rolling boil. If the dough is too wet, do the same but with a little bit of flour. Leave a thin layer of semolina at the bottom of the well. It should come as no surprise to any of you that I adore pasta and am always jumping at the chance to show you how simple, delicious and healthy it can be. The homemade pasta that we made. Blend with a stick blender or similar. But more than that? Once you’ve got your dough perfected, it’s best to leave it to rest. Continue to knead and gradually incorporate the wet into the dry. Drain and combine the pasta with a sauce of your choice. Spinach & Ricotta Ravioli with Vegan Bolognese The idea to make ravioli came from the fact that I found a ravioli maker at my local op-shop and I was determined to use it soon. We used about a teaspoon of ricotta for a circle that was 2.5 inches wide. STEP 3: Roll out the dough into a thin roughly square layer, about 1/8-1/4 inch in thickness. After the 5 minutes, the dough should be springy to the touch. I find that making fresh pasta from scratch is quite calming. 2 extra-large eggs . However, the tagliatelle is great for home freezing. If your dough is a bit dry, you can add some of the leftover spinach water or puree. Ever since that experience, I’ve enjoyed making all kinds of shapes of pasta, but fettuccine is still my favorite. Once the dough has rested, unwrap the clingfilm and cut off ¼ segment of the dough. Repeat until all your pasta is shaped. Heat oil in a pan. By the way, I know whole wheat pasta isn’t everyone’s favorite. Generously dust a clean work surface with all-purpose flour to prevent the pasta dough from sticking. This recipe is super easy and it is a dinner party showstopper because of the … More Spinach Picci Pasta with White Wine, Preserved Lemons and Garlic Sauce Turn your mixer on low and slowly pour the … 2. After your spinach water has been chilling for 5 minutes, the foam on top will have frozen. here. Continue until all the pici is formed. It can be quite tiring but stick with it! Here the spinach … If you’ve never made pasta before I hope to give you the courage to try this recipe! Pour in water and olive oil, mix together until well combined. N.B. T&C and Privacy | Cookie Policy It also gives the pasta a boost of vitamins and minerals. As we keep everything vegan, we’ll be omitting the egg and going for a water/spinach-based pasta instead. Spread a small amount of water around the outside of the dough with your finger. Once you’ve gotten the hang of rolling out the dough into thin sheets, it actually goes quite quickly (especially if you are doing it with a pasta machine, and doubly so if it attaches to your stand mixer). Today I’ll be outlining how I make this soft and light spinach tagliatelle. Give the dough a ¼ turn then repeat this movement for 5 minutes. In your blender place all pesto ingredients and blend until you reach your desired consistency, personally I like it a little thicker. So I use the flavours of the world to create and share simple, fresh and utterly delicious recipes that you can take from my little kitchen, to yours. In a stand mixer with the dough hook, or using the hand method, combine the eggs into the flour, salt, and powders. Place a small amount of Vegan Almond Ricotta Cheese in the center of the dough. In the bowl of your stand mixer, with dough hook attached, place the semolina, spinach and ¼ cup of water. If you cover it with a dry cloth, the dough can begin to stiffen and dry on the outside which results in an uneven texture. Gently beat eggs with a fork, incorporating the surrounding flour and spinach, until batter is runny. 2.Peel onion and garlic and finely chop. In a large saucepan, heat the olive oil over medium heat. Repeat until all your pasta is shaped. Use a knife to very finely chop the spinach. Create a well. We’re aiming to achieve around 300-400ml of spinach puree. Fold the dough halfway over itself, turning the dough and pressing down with your hands or palm. Using a fork, slowly swirl the edges of the semolina into the middle of the well until it reaches a consistency that resembles pancake batter. Once your pasta is fully kneaded, turn off the mixer, cover the dough with a tea towel and let it rest for 15 minutes. This should take around 7-8 minutes. 3. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted. While processing the spinach, spoon the flour in … Healthy food doesn't have to be bland and boring! Then turn your pasta strip and repeat. Boil the pasta in salted water for about 5 minutes. If you grow your own (amazing!) Using your fingertips, create a large well in the centre. You can use your food processor to do the kneading (i.e. How to Make Vegan Ravioli Dough. You may not need all the water, depending on how wet your spinach is. Toss the pasta with a couple tablespoons of vegan pesto, … Using a stand mixer: Mix dry ingredients together in the stand mixer bowl. Drain the spinach over a measuring jug to retain the liquid. We’ll be using plain old elbow grease to get this dough perfectly thin and ready for shaping, although if you do have a pasta machine, feel free to use it! 7. Use a spoon to mix the frozen foam into the liquid. Dry it out for at least an hour or so. This recipe makes enough for 6 people. Filling: 1.Defrost and press the spinach. Bring to a simmer. © Copyright 2020 Soupologie, Fresh Pasta, Pasta Dish, Spinach, Tagliatelle, Vegan Pasta. 5. You’re looking for about 1-2mm thin. Firstly, it’s much lighter – which means you can eat more of it! Our wonderful chef, kneading the pasta dough. Then, using the heel of that same hand, quickly push the dough away from you. The addition of pureed spinach offers a mild taste and turns the pasta dough a brilliant green. Then form the dough into a ball, wrap in cling film and place in the fridge to chill for at least 1/2 hour. Roll each piece on a cavatelli board/box grater. Vegan Spinach Pasta Dough Originally uploaded by The Shellyfish These PLAY-DOH like beginnings led to a sensational-looking vegan lasagna meal. Then you can get started on your pesto. Enriched pastas add eggs to the mix, giving the pasta a richer color and flavor. Then press each piece into a cavatelli board or grater using your thumb to roll the dough piece downward until it curls and falls off the board. Even if it doesn’t work 100% the first time, we all have to start somewhere. Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Toss through your pesto and cook for 1-2 minutes, then serve. Using a rolling pin, roll the pasta out, rolling from the middle to the outside. Watch our step-by-step tutorial on Instagram for how this is done! Once you’ve achieved a crumbly dough, remove any excess semolina to create a clean work surface. Simply freeze however many portions you want (for fresh pasta it’s about 100g per person) then defrost and cook at a later date. 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