Homemade Pasta Recipe (vegan, easy)

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 ¼ cup all-purpose or spelt flour (or gluten-free flour, if needed)

1 cup semolina flour (or sub more regular flour)

½ tsp salt

⅔ cup water

2 tsp olive oil

3 oz spinach (fresh or frozen)

Directions

*Note: Please watch the recipe video + step-by-step photos for better understading! Also, I highly recommend measuring the ingredients in grams rather than cups!

Homemade Pasta dough

Mix the flour, semolina and salt in a bowl. Create a well. Pour in water and olive oil, mix together until well combined.

Transfer to a working surface and knead to a smooth and soft dough, about 8-10 minutes. (Add more flour if the dough is too wet, add more water, if too dry).

Form to a ball, wrap in cling foil and let chill in the fridge for 1/2 hour.

Cut Pasta (see step-by-step pictures in the text above)

After the dough has refrigerated, cut into 2 equal portions.

Place 1 portion on a floured working surface and thinly roll it out using a rolling pin (or a pasta machine, if you have one).

Dust with more flour (to prevent sticking) and loosely roll it up. Use a very sharp knife and cut the roll into strips. Use your fingers to unfurl the noodles and lay them loosely into several bundles to create noodle nests.

Continue same process with the next dough portion.

To cook, bring a large pot of salted water to a boil. Add pasta and cook until tender, about 3-4 minutes.

Serve with your favorite pesto or sauce and enjoy!

To make Spinach Pasta (optional)

Cook fresh spinach until wilted, about 1-2 minutes (or defrost frozen spinach). Then squeeze and blend along with about 1/3 - 1/2 cup of water. Use this spinach mixture instead of only water in step 1 (make the dough) and continue with the recipe!