The ricotta worked a treat (honest)—it was mainly made from tofu with some basil, lemon and nutritional yeast, and is based on a recipe by Isa Moskowitz.
It was my first attempt at making pasta from scratch and it very nearly worked. In fact, I would go as far as saying it did work, except I didn't have one of those pasta manganel things so the past was a bit thick and in places was more like dough balls than pasta.
I am now feeling very satisfied, if a little sick...
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