How to make homemade fresh pasta (with vegan alternative and ravioli recipe)

If we make fresh pasta at home we can adapt it according to our tastes and needs. The traditional recipe is with soft wheat flour and eggs. This cold-milled flour is ideal because it has lost excess moisture. Also It is possible to make it without eggs. but then it is recommended to use durum wheat semolina flour.

For every 100 g of flour you need 1 egg or 50 ml of water. If you use whole wheat flour, add one more tablespoon of water. Another option is to weigh the eggs and add double the weight in flour.

Also add a teaspoon of olive oil and a pinch of salt. If you make vegan or egg-free dough, you can dress it withkala namak black salt, with egg flavor, and a pinch of turmeric, to give color.

Step by step to make fresh pasta at home

Mix and knead. Put everything in a bowl, mix with a spatula and knead for 10 minutes. Then make a ball, cover it with film and let it rest for 30 minutes in the fridge.How to stretch it To make it thin you can use a pasta machine or the roller. Do it in small batches, to be able to stretch it to the maximum. If you use the machine, go through it several times, from the highest number to the finest. If you do it with a rolling pin, flour the work surface and the dough well, so that it is dry and does not stick.At the time of cutting. To make tagliatelle or noodles, roll up the dough and start making cuts in the roll. For noodles or macaroni it is preferable to use the machine, while for cannelloni, lasagna and ravioli plates you only need to stretch and use the pasta cutter.

Tofu ravioli with chopped walnuts and sage

Ingredients for 4 servings:

For the filling

1 firm tofu of 250 g 4 tbsp. nutritional yeast 1 tbsp. of garlic powder2 tbsp. of chopped parsley 1 tsp. of herbal salt juice of 1 lemon black pepper For the dough 200 g of flour 100 ml of water 1 tbsp. olive oil 1 tbsp. kala namak black salt 1 pinch of turmeric powder

Preparation:

Drain the tofu, cut it into cubes and mash it well. Add the rest of the filling ingredients and mix. In another bowl, mix the dough ingredients with a spatula. When a ball is formed, knead it on the board for 10 minutes, cover with a cloth and rest for 30 min. Cut a portion of the dough and roll it out with the machine or on a well-floured board, until you get a long, thin strip. Cut it in two. Place balls of filling on the first strip (leave about 3 cm between them). Paint around with water. Put the second strip on top and press around each little pile with your fingers. Cut the ravioli with a cookie cutter or cookie cutter, making sure they are sealed. Repeat until the dough is finished. Leave them on a cloth and boil them in abundant salted water (about 20 maximum in 4 liters of water). When they begin to float, cook for 5 minutes and 10 if you have used whole wheat flour. Serve them with olive oil, chopped walnuts and sage leaves.