Vegan Tagliatelle with Ragu
Main dish
Veggy
Easy
30min
4 servings
ingredients
- 1 pack Cirio Pasta Sauce Bologna (vegan)
- Salt
- 1 tablespoon of grated vegetable cheese
For the pasta dough:
- 320 g light spelt flour
- 2 pinches of salt
- ½ teaspoon of turmeric
- 140 ml of water
- 2 tablespoons of olive oil
Preparation
- Mix the flour, salt and turmeric in a bowl and form a hole in the center. Pour the water and oil and knead until you get a smooth, elastic dough, but not too soft.
- Cover the dough and let it rest at room temperature for about 30 minutes.
- Divide the dough into 4 portions. Roll the dough into thin sheets. To cut the pasta into tagliatelle, roll the sheets up and cut into strips about 1cm wide.
- Cook the pasta in boiling water until it comes to the surface (this will take less time than dry pasta).
- Meanwhile, heat the bolognese sauce for about 2 minutes.
- Drain the pasta and serve with the sauce.
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Easy 
30min 