Homemade Vegetable Pasta

1. 1

   Here are the ingredients.

2. 2

   To make the vegetable puree, mince or blend in a food processor, combine with the water, and adjust so it's 50 g (I used vegetables from last night's hot pot, chrysanthemum greens, mizuna, and napa cabbage)

3. 3

   Combine the flour and salt...

4. 4

   Add the puree and olive oil, and knead until the dough becomes glossy.

5. 5

   After letting it rest for 30 minutes, roll out the dough.

6. 6

   Thinly cut into strands.

7. 7

   Boil for 1-2 minutes.

8. 8

   If you prefer the noodles firm, rinse under cold water, then reheat.

9. 9

   Here it is prepared for use.

10. 10

    It should last in the fridge for 2-3 days.

11. 11

    Here it is with pescatore sauce.

12. 12

    With gorgonzola sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.