Who says vegans can’t have fresh pasta! (Not us, and when I mean us I mean vegans). A lot of fresh pasta out there in the supermarkets are either egg washed or the fillings are filled with cheese, chicken or any other manner of none-vegan trickery. This dish offers you the experience of fine dining your friends and family with a fresh pasta alternative that doesn’t lack in flavour or authenticity. Enjoy!
1. 200g Semolina flour
2. 100ml water
1. 20g Thumb size ginger
2. 1 small red onion
3. 72g Button mushrooms
4. Handful of Coriander
5. Pinch of salt
6. Pinch of pepper
7. 1 lemon
1. 3 medium Fresh tomatoes
2. Handful of basil
3. Pinch of Ground garlic
4. 20g Tomato puree
5. 1 tsp on dried oregano and 200ml of fresh tomatoes
First, make the filling.
1. Finely chop the ginger, red onion, mushrooms, coriander. Place all the ingredients in a bowl and mix well. (if you have a food processor using this instead)
2. Squeeze the lemon in the bowl and mix well.
3. Flash fry the filling for 5 minutes on high heat. Turn off heat after and leave to cool before placing inside the pasta balls.
- Blend all ingredients together minus the tomato puree.
- Place the sauce on a hot pan and bring to a boil. Add tsp of tomato puree. Reduce heat and cook for 20 minutes.
1. Make a well using the flour, add all the water in the middle and mix both using your hands till kneaded. You know when it is done with the dough springs back.
2. Leave it to rest under a cloth for 15 minutes.
1. Cut out 50g of dough from your large batch. Flatten, until approx. 1cm thickness.
2. Place 5g to 7g of filling on top then fold all edges together and pinch the top so it is sealed. Then roll this into a ball till well rounded.
3. Repeat until all filling and dough is used.
4. Cook all balls in boiling water for 10 to 15 minutes – reduce the heat half way through to a low simmer
Place your sauce on the plate first. Then place 5 balls stacked. 4 in a square shape and 1 on top. Please see photo example. Top it with poppy seeds and chopped fresh basil. Serve hot.