Ingredients for 2 people

for the dough

  • 150 g white flower
  • 3 fresh eggs
  • pinch of salt
  • 60 g fresh spinach

plunge the spinach into boiling water and blanch for 1 minute. remove from boiling water with a wooden spoon and immediately immerse in ice water. when cooled remove from water and dry with a towel. puree spinach with a food processor until a very fine paste forms.

mound white flower in the center of a large wooden cutting board. make a well in the middle and add eggs, salt and the spinach. using a fork heath together the eggs and begin to incorporate the flower. start kneading the dough with both hands, using the palms of your hands. once you have a cohesive mass remove it front he board and let it rest for 30 minutes at room temperature.

for the filling

  • 1 Tsp olive oil extra vergine
  • 1 clove garlic
  • 1/2 small onion
  • 200 g mixed mushrooms
  • 1 organic lemon (zest)
  • 200 g silk tofu
  • thyme
  • salt & pepper

heat the olive oil in a pan over medium heat.  once it shimmers add the onions and cook until they soften, about five minutes.  add the mushrooms and cook until the excess liquid has evaporated and the mushrooms have reduced in volume, about eight minutes.  add the garlic and cook for thirty seconds.  remove the pan from the heat to cool. when fully cooled add the thyme, lemon zest and the tofu and gently mix.

roll the pasta out until it is very thin. the thinner the better.  cut little squares of about 6cm each and spoon a rounded tablespoon of the filling on it. enclose the filling folding the square in half to form a triangle. bring the two ends together and pinch closed with your fingers. if the dough doesn't seal brush a little water along the edges before sealing the dough.

cook in salted boiling water for ca. 4 minutes and serve with some sautéed spinach,


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