Growing up, every meal had either rice or pasta. This is probably why the first meal I ever cooked consisted of penne and some meat sauce. We always just bought our pasta because making it from scratch seemed complicated, but I was so wrong.
I’m not going to lie, it may take a couple tries to get the pasta dough just right. Everytime I make it, it seems to get better and better. I’ve only used all-purpose flour, but I’ve seen many instances where people do half all-purpose and half semolina for a more dense pasta.
Yields: 2-3 servings; approx. 20 raviolis
- 2 cups flour (all-purpose, “00”, or semolina)
- 1 cup warm water
- 2 tbsp olive oil
- pinch of salt
- 1 1/2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 large mushrooms, diced
- 3/4 cup spinach, finely chopped
- 1 tsp lemon juice
- pinch of basil
- pinch of oregano
- salt and pepper to taste
- 1/4 cup silken tofu, pureed
- 3 tbsp flour
- Place flour on a flat, preferably wood, surface. Create a large well in the centre.
- Pour water, olive oil, and salt into the well.
- Using a fork, stir the water mixture, slowly pulling the flour into the water mixture.
- Continue stirring until a dough forms and little to no loose flour remains, approx. 7-10 minutes.
- Knead the dough for 7-10 minutes to activate the gluten. Add extra flour and/or water as necessary. Push your finger into the dough, the dough should begin to spring back to its original shape. If not, keep kneading.
- Cover the dough and set aside for 30-60 minutes.
- At medium heat, In a large pan, saute onion and garlic in oil until the onion is translucent.
- Add in mushrooms and spinach, cook until spinach has wilted.
- Add in lemon juice, basil, oregano, salt, and pepper, then stir until combined.
- Reduce heat to low, add in silken tofu and stir until well combined.
- Stir in flour one tablespoon at a time (more or less, as needed). The ingredients should begin to bind together. You should be able to form the mixture into small balls without it crumbling apart.
- Turn off the heat and set filling to the side.
- Roll out the dough until you can see your hand through the dough, about 1/16 inch. For the filled pasta, cut out rectangles and place a small amount of filling onto one side. Fold into a square and pinch around the edges to ensure they do not open. If you are not using the filling, cut and/or shape pasta in any way you’d like.
- Bring salted water to a boil, and boil the pasta for approx. 2-3 minutes, adjust time as needed. (Homemade pasta cooks a lot faster than pasta from a box).
If you want to make the pasta without the filling, skip steps 7 through 12.
I found that the pasta turned out better when I boiled it from frozen. If you choose to do this, form your pasta into any desired shape before freezing. Lightly flour the pasta to prevent sticking and freeze in an airtight container.
If you’d like to see how we shaped our non-filled pasta, check out our TikTok!
Making your own pasta can be such a satisfying experience. There is nothing like it. I hope you enjoy it as much as I do!