Australian Native Sea Parsley

Sea Parsley Pappardelle Pasta

Pasta and Bush Food Lovers Recipe from Veganaugogo


500g “00” Flour
2 Tbsp Sea Parsley
1 Tbsp Olive Oil
1/4 Tsp Salt
1/4 Tsp Turmeric (optional, just for colour)
220ml Warm Water

5g of NATIF Bush Tomatoes


-In a large mixing bowl, sift flour, then add the salt, sea parsley and turmeric and mix well.
-Make a well in the flour mixture and add in the oil and water and start mixing until it forms a hard dough.
-Knead the dough for a few minutes until it becomes smooth.
-Cover the dough in a bowl or wrap in cling wrap and let it rest for 30 minutes.
-Once the dough has rested, cut into 8 pieces to make it easier to roll out.
-If you have a pasta machine, use to roll the dough, otherwise use a rolling pin to roll out to about 1-2mm thick, then cut into one inch strips.
-Once you have cut all your pasta, cook in salted boiling water for 2-3 minutes.

- Garnish with Bush Tomatoes

Recipe from @Veganaugogo