This is a simple, no bake version (closer perhaps to fazzoletti) with cashew butter, tofu, and spinach layered between handmade, gluten free noodles with a red wine, tomato herb sauce. This makes enough for 4 smaller plates, 2 larger ones (see the notes on portioning).

Ingredients

For the pasta
3T brown rice flour
5T masa harina
1/2 cup tapioca starch
A pinch coarse sea salt
1T plant-only egg replacer
1/2 cup heaping boiling water
2 liters boiling water and 2t coarse sea salt for boiling

For the filling
225g extra firm, high quality tofu
1T white miso
1/4 cup loose unpasteurized sauerkraut
1/4 cup unpasteurized sauerkraut vinegar
1/2T fresh garlic, minced
1/4t coarse sea salt
1T cashew butter
2T unsweetened plant milk (I use soy)
1t milled flax seed
1T white pickling vinegar
1/2t dried basil, rubbed
1/4t dried oregano, rubbed
1/4t dried thyme, rubbed
1/4t dried marjoram, rubbed
1/4t dried rosemary, rubbed
1/4t black pepper, freshly cracked
1/4 cup fresh scallion, minced
2 cups packed baby spinach
1/4 cup nutritional yeast
Coarse sea salt and black pepper to taste

For the sauce
2T dry red wine (1)
1/2t dried basil, rubbed
1/4t dried oregano, rubbed
1 scallion, minced (3″ – 4″ green reserved for garnish)
1/2T fresh garlic, minced
1/4t dried red chilis (or to taste)
1 1/2 cups tomato passata (or puree)
2T pasta water
1T kalamata olives, pitted and chopped
1/2T arrowroot flour dissolved in 1T cold water
Coarse sea salt and black pepper to taste
Additional nutritional yeast for garnish

Optional: For a gluten version, use 1 cup semolina flour, 1/3 cup heaping warm water and let it rest at least 15 minutes under a warm, wet tea towel. Use 1/2T fine herb or Italian herb mix if you prefer to keep it simple. Finish the tomato sauce with 1T olive oil just before the arrowroot for a richer flavour and mouthfeel. Adjust the filling and sauce accordingly for the number of portions — a little thinner for 4″ x 4″ sheets, a little thicker for 3″ x 3″ sheets. Press your tofu ahead of time if necessary.

Method

Start the filling, then start the pasta and make the sauce.

Add the remaining ingredients up to and including the black pepper to a small bowl. Puree until mostly smooth but still lightly textured. Add the scallions and stir to combine. Cover loosely and let stand on the counter top for a couple of hours.

At the 2 hour mark, start the pasta. Whisk together the dry ingredients until well combined. Whisking, pour in the boiling water. Mix until a dough begins to form. When the dough cools enough, knead until a smooth elastic dough forms. Let rest for at least 5 minutes.

While the pasta dough rests, complete the filling. Preheat the oven to 450F. Add the spinach in an even layer to a baking sheet or a roasting pan. Roast for about 10 minutes or so until the spinach has wilted and is starting to dry.

Next, start the sauce. Warm a small sauce pan on medium heat and add the dry herbs, garlic, scallions and wine. Stir fry for 2 -3 minutes on medium heat.

Reduce heat to medium low and let the wine reduce until the pan is starting to dry. Add the passata, pasta water, and olives. Stir to combine. Bring the pan to a light simmer and simmer very lightly uncovered until everything is ready to assemble.

With the sauce started, on a floured board, roll the dough out to a large rectangle. Note, if you will be making this as an appetizer for 4, roll out the dough and trim the sides and ends to a 9″ x 15″ rectangle, about 1/8″ thick. Cut into (12) 3″ x 3″ squares. For 2, roll out and trim to an 8″ x 16″ rectangle about 1/8″ thick (give or take). Cut into (8) 4″ x 4″ squares. I use a pastry cutter, but a knife will do.

In a large pan, bring the 2 liters water and sea salt to a boil. Add the pasta and swirl the pan gently. Simmer until the pasta floats. Don’t overcook. Drain carefully (reserving 2T water for the sauce). Rinse thoroughly but gently with cold water. Lay the sheets out on a clean, dry cutting board and let dry for a few minutes (but not so long it starts to stick).

With the pasta cooked, warm the filling on low heat in a small sauce pan. Remove from heat and set aside. I skip this step and eat the filling at room temperature (for the miso and sauerkraut). When the spinach is done, remove from heat and let stand a few minutes to cool. Chop the spinach and add to the filling. Add the nutritional yeast. Stir to combine and set aside until everything is ready.

Next, finish the sauce. Stirring continuously, add the arrowroot mixture until thickened (should be immediate). Remove from heat. Season the filling and the sauce to taste. Return the pasta to a colander and rinse with hot water.

To plate, start with a sheet of pasta. Working quickly, add the filling in an even layer. Add 2 – 3 tablespoons of sauce. Add another sheet of pasta, more filling, and more sauce. Top the last sheet of pasta with sauce. Repeat for each portion. Garnish with minced scallion and additional nutritional yeast if you like and serve.

1. Note, many wines are still filtered using animal products.