Pasta fresca ripiena vegana


For pasta

  • 360 g of flour 0

  • 90 g of semolina

  • 6 tablespoons of extra virgin olive oil

  • 170 g of water

  • Half a teaspoon of turmeric

  • 1 and a half teaspoons of fine salt

For the stuffing

  • 300 g of lentils

  • 1 clove of garlic

  • Salt up to taste

  • Extra virgin olive oil to taste


  1. Combine the flour, semolina, turmeric and salt in a large bowl.

  2. Gradually add the oil and water and mix well.

  3. Knead briefly, creating a loaf.

  4. Put the dough aside and start preparing the filling.

  5. Put a drizzle of oil and a clove of garlic in a pan over medium heat and let it go for a minute or two.

  6. Add the cooked lentils. Add salt and stir over medium heat for a few minutes.

  7. After having sautéed the lentils in the pan, blend them quickly, without being too precise.

  8. Prepare a pastry board with semolina.

  9. Take the dough and divide it into six parts.

  10. Start rolling out each dough with the pasta machine, reaching the penultimate thickness.

  11. Make small squares from the strips of pasta with a pasta cutter.

  12. Put about half a teaspoon of filling inside each square

  13. To close the dough, fold the squares on themselves point by point, obtaining a triangle and press on the edges to seal them.

  14. Push the base of the triangle obtained upwards and join the corners of the base on top of each other with a slight pressure.

  15. Roll out the dough on a floured cloth until ready for cooking.

  16. I advise you to cook it quickly in a pot: throw the pasta in boiling salted water and wait for it to come to the surface. Once cooked, they are excellent sautéed in a pan with garlic, oil and chilli; with a tomato and basil sauce or in broth (where I want they can be cooked directly).

Vittoria Tomassini