Cooking without breaking eggs
Ingredients
Instructions
- On the work surface, form a flour well. Add Papondu in the center. Mix by hand, gradually incorporating the flour.
- Knead quickly and readjust the texture with water to obtain a smooth, homogeneous dough.
- Cover with plastic wrap and chill for 30 minutes.
- Divide the dough into 3 or 4 pieces, and lightly flour each side. While one dough piece is working, place the others under a damp cloth to prevent them from drying out.
- Laminate using the pasta machine. Once fresh pasta has been made, leave to dry on a pasta dryer for 5 min.
- Fresh pasta can be stored in an airtight tin in the fridge. To cook, simply immerse in boiling salted water for 4 to 5 minutes.
Video
fresh pasta workshops
Claudio Collu shares his passion and know-how with you through his fresh vegan pasta workshops at Papondu. Tagliatelle, ravioli, gnocchi, we salivate just thinking about it. Treat your loved ones or yourself, because it's important to treat yourself!