Recipe For Egg Free Pasta Using Fresh Leaves

Using fresh baby spinach, watercress and rocket I made this egg free pasta. I was super impressed with the texture and with the fact that I rolled it out by hand.

Egg Free Pasta
Egg Free Pasta
Head straight on to the Recipe For Egg Free Pasta ♥

One of the best kitchen gadgets I have is an egg boiler. Mine lets me choose from soft soft boiled eggs, to hard hard boiled eggs. For work my choice is the hardest of the soft settings. I make 6 at a time and will have 2 a day when I feel like eggs for lunch time. The other evening I was all ready to get my eggs done. I got the boiler out of the drawer and the eggs out of the fridge. I opened both and then James arrived. Once I had greeted him I carried on with what I was doing. But I could not find the holder for the eggs. I went back and looked in the drawer and it was not there. I then went through every drawer and could not find it.

Today’s inspiration ♥ Recipe For Egg Free Pasta ♥ can be found on Lavender and Lime Click To Tweet

It was at this stage I decided to forego the eggs for lunch and sit down and have a drink with James and Dave. But first I thought it would be best to pack everything away. And as I closed the lid of the egg box I found the holder! I had taken it out before opening the egg box and it was basically hiding in plain sight. I felt quite silly but at least I could get my lunch sorted out. After James had left I decided that I had more than enough of eggs for one night. So I made an egg free pasta. The key to getting the texture perfect is to use fresh herbs and leaves. They produce enough liquid to bind the pasta dough. And of course they make the pasta an amazing bright green colour.

Egg Free Pasta

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Egg Free Pasta
 
The bright green colour of this pasta is amazing
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Ingredients
  • 100g mixture of fresh herbs and leaves - I used a combination of baby spinach, rocket and watercress
  • Generous pinch of salt
  • 2.5mls olive oil
  • 150g 00 flour, plus extra for dusting
  • Semolina for dusting
Method
  1. Place the herbs and leaves into a food processor with the salt and blitz unitl roughly chopped
  2. Add the oil and flour and process until a dough forms
  3. Turn out onto a lightly floured surface and knead gently to bring together until smooth
  4. Wrap in cling film and leave to rest for 30 minutes
  5. Lightly flour your work surface and roll the pasta out by hand
  6. Dust with semolina and roll up into a sausage shape
  7. Cut into thick strips, unravel and hang up to dry
  8. Cook for 2 minutes in rapidly boiling salted water

 

Inspiration published on Lavender and Lime August 20:

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17 thoughts on “Recipe For Egg Free Pasta Using Fresh Leaves

  1. I am so happy that I found your divine recipe! I can’t eat eggs anymore because of an intolerance & your green pasta looks just stunning & must taste so wonderfully! Waw!

  2. Using green leaves is an unexpected substitute for eggs, but you obviously made it work. The pasta really looks delicious. It appears that you served it with only a little sauce, making the beautiful green speak for itself.

    best… mae at maefood.blogspot.com

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