Ingredients:
- 1 cup whole wheat semolina
- 1/3 cup whole wheat flour
- 3/4 cup warm water
- 1/2 teaspoon salt
- 1 teaspoon turmeric powder
- 1 tablespoon matcha powder (or substitute with spinach)
Directions:
1. Prepare the Pasta Dough:
- In a mixing bowl, combine the semolina and salt. Gradually add half of the flour while mixing.
- Slowly pour in the warm water and knead the mixture for at least 5 minutes until it forms a smooth dough.
2. Color and Shape the Dough:
- Divide the dough into portions for colouring. For the vibrant sheets, allocate approximately half for green, a quarter for yellow, and a quarter for natural.
- Incorporate the turmeric into one portion and matcha powder (or spinach) into another, kneading until the colours are evenly distributed.
3. Roll Out the Dough:
- Dust your work surface with the remaining flour and roll out each portion of dough thinly using a rolling pin.
4. Create Patterned Sheets:
- Cut flower shapes from the yellow and natural dough, then arrange them onto the green dough to form a pattern.
- Gently roll over the dough to ensure the flowers adhere securely.
5. Shape the Pasta Sheets:
- Use a ravioli cutter to trim the edges of the sheets into desired shapes for ravioli, lasagna, fettuccini, cannelloni, or any other pasta creation.
In this video, I made spinach and vegan ricotta lasagna.
For the Vegan Ricotta:
- 1 block (about 14 oz) firm tofu, pressed and drained
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced (or garlic powder)
- Salt and pepper to taste
- In a food processor, blend the pressed tofu, nutritional yeast, lemon juice, olive oil, garlic, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
Enjoy your homemade vegan pasta creations!