For the Pasta Dough
190g/6.75oz gluten-free all-purpose flour
15ml/0.5fl oz olive oil
15ml/0.5fl oz water
1/2 tsp. salt
14g/0.5oz spinach leaves
7g/0.25oz parsley leaves
For the Colcannon Stuffing
75g/2.5oz potatoes
75g/2.5oz cabbage or kale
1/2 tsp. salt
1/2 tsp. white pepper powder
For the Pasta Oil
25g/1oz sun-dried tomatoes, thinly sliced
25g/1oz garlic, thinly sliced
1/2 tsp. saffron threads
50ml/1.75fl oz olive oil
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