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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
  1. 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.
  2. Cover the dough and let it rest at room temperature for about 30 minutes.
  3. 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.
  4. Cook the pasta in boiling water until it comes to the surface (this will take less time than dry pasta).
  5. Meanwhile, heat the bolognese sauce for about 2 minutes.
  6. Drain the pasta and serve with the sauce.
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