Healthy recipes by Cal Reiet: homemade “paglia e fieno” pasta with stir fried veggies

There is something magical about preparing pasta at home, a ritual that reminds us of the times when our grandmothers were locked in the kitchen to surprise us with such delicious dishes that we can still remember their smell. We’re ready to follow up on this tradition and cook some pasta together!

Healthy recipes: Homemade vegan ‘paglia e fieno’ 

4 servings

75gr all pourpose flour
100gr semola flour
75 ml warm water
A pinch of salt
4gr turmeric

75gr all pourpose flour
100gr semola flour
75 ml warm water
A pinch of salt
4gr spirulina


In 2 medium bowls, mix flour, salt and turmeric – spirulina. Make a hole in the center of the flour mix. Add water and mix completely to form a smooth ball. Cover it with a bowl and let it stand still for about 15 minutes. On a lightly floured surface, divide each dough into 2 equal parts,
with a rolling pin roll one-fourth of dough at a time into rectangle (1 or 1,5 thick). Fold the rectangle in 3 parts in a horizontal direction. Cut crosswise into 2mm. Unfold and gently shake out strips. Arrange the pasta in single layer on lightly floured towels; let it stand 30 minutes or until it’s dry. (If using pasta machine, pass dough through machine until the 2 misure). To cook, bring a large pot of salted water to a boil. Add pasta and cook until flooted (10gr of salt for 1l of water)

Ingredients for the stir fried veggies

1 small brown onion, finely chopped
1 zucchini, cut into thin strips lengthways
1 bunch asparagus, cut into 5 cm pieces
4 field peas
4 baby asparagus
4 small mushrooms
Some parsley leaves
Any kind of season vegetables you like
4 tbsp olive oil


Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in red onion and asparagus and saute 5 to 6 minutes until asparagus is tender
crisp. Add in peas, tomatoes, zucchini and carrot heated through, 1 to 2 minutes.

Remove from heat. Season with sea salt and freshly ground black pepper to taste. Add in pasta and toss with 2 tablespoons olive oil, for 2 minutes. Season with pepper to taste.
Serve hot with freshly parsley and basil!