Spinach Pasta

1. Bring the Just Egg to room temperature. About 30 minutes before starting this recipe, set the Just Egg or similar egg substitute on the kitchen counter to allow it to warm to room temperature. 
2. Prep the spinach. Using your hands or by pressing with a wooden spoon in a fine mesh colander, squeeze as much water as possible from the chopped spinach.
3. Combine the Just Egg and spinach. ​In a blender or large cup food processor, combine the spinach and Just Egg and puree until smooth. 
4. Whisk the dry flours together. In a large bowl, combine the 00 flour and semolina flour until well combined. 
5. Pour in the spinach egg mixture. Form a well in the center of the combined flour and pour in the liquid vegan egg. 
6. Mix to form a rough pasta dough. Using a fork, mix the Just Egg into the flour until you can’t mix anymore. The pasta dough mixture will be pretty chunky and dry. 
7. Hydrate the dough with water. Using clean hands, mix in the water, a tablespoon or two at a time, until a smooth dough forms. If the pasta dough is sticking to your hands, add additional flour until smooth and elastic. Or, if the dough is dry, add additional water, one tablespoon at a time, until soft and pliable. 
8. Knead the dough. Turn the fresh spinach pasta dough out onto a clean, floured work surface. Knead the dough until the dough springs back when you poke it with your finger. 
9. Rest the dough for 15 minutes. Once the dough is soft and pliable, form the spinach pasta dough into a smooth ball. Wrap it tightly in plastic wrap or reusable wrap, then allow the dough to rest at room temperature for 15 minutes.

How to Roll Out Spinach Pasta with a Pasta Machine

1. Flour a clean work surface beforehand. Once you roll out the spinach pasta using the pasta machine, you will need to rest the pasta on a clean surface as you go. We recommend flouring a clean work surface or lightly dusting a few lint-free linen kitchen towels and setting them aside for this purpose. 
2. Unwrap and divide the dough. Unwrap the dough and cut it into 8 equal pieces so that it’s easier to work with. Take 1 piece and wrap the rest back up in the plastic wrap.
3. Feed the dough through the rollers. Lightly dust your piece of dough with flour. Set your pasta machine selector to “0” and feed a lump of dough through the rollers. Repeat this process twice, then fold the ends of the spinach pasta inward to meet allowing the pasta to become a rectangular shape. Once the pasta is in a rectangular shape with sharp edges, feed it through the machine three more times to get it as thin as possible. If it begins to stick at all, dust the dough with additional flour. 
4. Adjust the thickness of the pasta sheets as needed. In most standard pasta machines, setting 0 or 1 is the thickest setting and 9 or 10 is the thinnest. You will need to adjust the thickness of your pasta depending on the recipe. For example, when we make our Herbed Ricotta Ravioli, we like to use setting 7 and when we make fettuccine, we like to use setting 5. Start with running the pasta through setting 1, then setting 2, and continuing until your desired consistency is reached. 
5. Cut the pasta. Lightly dust the pasta dough once more, add the cutting rollers onto the pasta machine, then feed the pasta through one last time to cut the pasta into your desired shape. 
6. Set the pasta aside to dry out. As you cut the pasta, set it aside on the dedicated floured work surface. Allow it to dry out slightly (for about 30 minutes) before cooking. 

How to Roll Out Spinach Pasta by Hand

1. Unwrap and divide the dough. Unwrap the dough and cut it into 8 equal pieces so that it’s easier to work with. Take 1 piece and wrap the rest back up in the plastic wrap.
2. Roll the pasta dough into one long piece. Flour a clean work surface, then roll the pasta dough into one long piece. 
3. Fold each end of the dough inward. Take both ends of the pasta dough and fold them inwards to meet each other. 
4. Roll out the dough again. Roll the dough into a large rectangle that is so thin you can see your hands through it. 
5. Cut the pasta. Lightly sprinkle the pasta dough with flour, then cut the dough into your ideal shape. 
6. Set the pasta aside to dry out. Once the pasta is cut into your desired shape, let the pasta sit out for about 30 minutes until slightly dried out.

Cooking Instructions

1. Boil a large pot of water. Bring a large pot of water to a boil. Once boiling, generously salt the water, then add in the fresh pasta and cook for 2-4 minutes, depending on the pasta’s thickness (thinner pasta will take less time to cook and vice versa).
2. Drain the pasta. Cook the pasta until al dente, then drain, reserving up to 1 cup of pasta water to combine with a pasta sauce of choice, as needed. 
3. Serve as desired. Serve this delicious homemade pasta as is, or paired with your favorite pasta sauce, roasted veggies, plant protein, or as desired.

Vegan Butter Sauce

1. Melt the butter. Melt 3 tablespoons of the vegan butter in a large, high-sided skillet over medium heat.
2. Cook the onions or shallots. Add the onion and cook, stirring frequently, until softened and fragrant, about 3 minutes.
3. Add in the mushrooms, garlic, and red pepper. Stir in the mushrooms, garlic, and red pepper flakes. Cook, stirring occasionally until the mushrooms are browned and tender, about 5 minutes.
4. Add the remaining butter. Lower the heat to medium-low. Add the remaining butter and stir until melted.
5. Add parmesan and pasta water. Whisk in the vegan parmesan, and ½ cup of reserved pasta water until the sauce is emulsified.
6. Add cooked pasta. Add the pasta and toss to coat with the sauce. If the sauce is too tight, add in more of the starchy pasta water. Keep in mind, that the sauce will thicken with time.
7. Remove from heat. Stir in the herbs and lemon juice. Season with salt and pepper to taste, and enjoy!