The vegan option for the giant thing that I want to become tortellone and set up a different semantic about pasta making is still based on a potato stuffing. Yet the dough is this time made with Manitoba flour, something completely not italian, from Canada even.
But if you don't use eggs, you'll need some extra strength, and that is assured by a lot of gluten. Thus Manitoba.
Yield: 6 servings
Dough
- 200gr flour
- water
- oil
- 600gr boiled potatoes, mashed, peeled and seasoned with oil and salt
- 200gr mushrooms, stir fried with onion and garli, sprinkled with chopped parsley
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| Put potatoes, then mushrooms. |
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| Close on 15cm pasta sheet. |
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| Cook in salted boiling water, then season with a rough pesto made with walnuts, rosemary and garlic . Top with with cranberries and parsley. |
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