Recipe

Gluten-Free Vegan Homemade Spinach Bean Pasta Recipe
Ingredients
1/3 cup and 1 tbsp. garfava flour
1/3 cup and 2 tbsp. cornstarch
1/3 cup and 2 tbsp. tapioca starch
2 tsp. xanthan gum
1/2 tsp. salt
Enough fresh spinach to make 1/3 cup pureed blanched spinach*
1/3 cup drain water from blanched spinach
1 tbsp. Ener-g Foods egg replacer
1 tbsp. olive oil

2 large gallon size ziploc bags (generic is ok)

Directions
Mix all dry ingredients (garfava, cornstarch, tapioca, xanthan and salt) together in a medium bowl.

Prepare your spinach in a microwave bowl and a little water, microwaving until barely cooked. Then rinse in cold water, drain* and then puree in a food processor. Squeeze blanched spinach and drain water, reserving. (*You want to have 1/3 cup of spinach water, so you may need to keep all of the spinach infused water.) Mix your tbsp. egg replacer with the 1/3 cup green spinach water. Rinse out food processor and then combine dry ingredients with pureed spinach in the food processor bowl. Process. Then pour in the green egg replacer egg and slowly drizzle in olive oil with the machine running. When dough balls up in food processor, take out and place it on a piece of saran wrap.

You can put it in the refrigerator until you’re ready to use it- or keep it at room temperature. (I refrigerated it for a few hours before rolling it out).

When ready to roll out, separate the dough into thirds. Place one third of dough inside one of the gallon sized ziploc bags and carefully roll it out, using a rolling pin on TOP of the bag, so there is a layer of plastic beneath the dough on the table surface and so there is a layer of plastic between the dough and the rolling pin. When the dough has been rolled into a square thin sheet of dough that fills the bag, carefully cut out the sides of the bag and pull back the top of the bag away from the pasta sheets. Cut them carefully into your desired size, but don’t remove them yet. Place this pasta, bag and all, to the side.

Take another third of dough and put it inside your second ziploc bag, slightly to one side or the other. Roll out the dough just like the first one but keep it more to one side. When you have a nice large sheet of pasta, cut one side of the bag where the pasta has connected with the side. Peel back the top (leaving one side and bottom uncut if possible and cut the pasta into its desired shape without cutting through the bag. Gently peel off each sheet of pasta and place it on top of the first batch of prepared pasta at an angle.

Finally, roll out the final portion of pasta against the edge of the ziploc bag that still remains. When you have a nice sheet of pasta, cut out the remaining side, peel back the plastic, and then peel off each remaining piece of pasta and place on top of the other prepared pasta at an angle to the piece beneath it.

Bring water to a boil in a large pot and add all your pasta. Time it for about three minutes FROM the point you add it to the water. Bring it back to a boil. After your timer goes off, carefully strain the pasta and rinse with cold water.

Use in recipe as desired. Yummy!

Notes
Flour blend inspired by Bette Hagman’s Bean flour pasta, Food processor technique and spinach inspired by Bryanna’s Vegan Homemade Pasta, but ultimately my own creation. Rolling out instructions purely my own technique.

*POTATO ALLERGY ALERT- if you are highly sensitive to potato, Ener-G foods Egg replacer does contain potato starch. You can try this recipe with ground flax seed instead or just spinach water. (And let me know how it turns out)