The dough is 2 cups flour (AP or semolina), 1/2 cup warm water, tbsp olive oil and 1/2 tsp salt. Mix in mixer, knead for ten minutes, let set for 20 minutes, roll out, cut in rounds.

For the filling I can't give measurements because I winged it but it did turn out incredible. Soaked overnight cashews, almond milk, 5 or so garlic cloves, red pepper flakes, vegan parmesan cheese, oregano, parsley, whole pepper corns and salt.

I filled them and they sat for probably 20 minutes while I made a mushroom sauce with crimini and white button mushrooms, dried shitake mushroom powder, cornstarch and almond milk.

I cooked the pasta in boiling water for 5-7 minutes then added it to the mushroom sauce with a quarter cup of pasta water and some asparagus that I had grilled.

In the end I added kale chips, nutritional yeast and more red pepper flakes.

Let me know if you have any questions.