How To Make Fresh Homemade 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. It is also 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 are using whole wheat flour, add one more tablespoon of water. Another option is to weigh the eggs and add double the weight of flour.

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

Step by step to make fresh pasta at home

• Mix and knead. Pour everything into a bowl, mix with a spatula and knead for 10 minutes. Then make a ball, cover it with plastic wrap 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 rolling pin. Do it in small batches, to be able to stretch it to the maximum. If you use the machine, run 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 tagliatelles or noodles, roll the dough and cut into the roll. For noodles or macaroni it is preferable to use the machine, while for plates of cannelloni, lasagna and ravioli it is only necessary to stretch and use the pasta cutter.

Tofu ravioli with a mince of walnuts and sage

Ingredients for 4 servings:

For the filling

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

preparation:

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