This fresh Moringa pasta is both light and nourishing—crafted with deep reverence for some of the Earth’s most radiant botanicals. Verdant, mineral-rich Moringa intertwines with golden cold-pressed olive oil and sun-kissed lemon, creating a dish that is both grounding and bright.
Moringa, the “Miracle Tree,” is abundant in vitamin A, chlorophyll, and plant collagen-builders that help bring luster to the skin and hair from within. Paired with the heart-opening essence of olive oil, rich in antioxidants and healthy fats, and the detoxifying vitamin C boost of fresh lemon, this simple summer dish becomes a beautifying feast.
RECIPE
Prep time: 15 minutes
Rest time: 30 minutes
Cook time: 2-4 minutes
Serves: 4
Category: savory, lunch, dinner
Recipe by: Katie Schlegel
Ingredients:
- 3 cups all-purpose flour
- 1 ½ Tbsp Moringa Powder
- ¾ cup water (plus more if needed)
- 2 Tbsp olive oil
- Fresh lemon juice or zest to taste
Instructions:
- In a large mixing bowl (or on a clean surface), whisk together the flour and Moringa powder until evenly combined.
- Make a well in the center and pour in the water and olive oil.
- Gradually mix the dry ingredients into the wet, using a fork or your hands, until a rough dough begins to form.
- Knead the dough on a floured surface for 8–10 minutes, adding a little more water if it's too dry or flour if too sticky, until smooth and elastic.
- Wrap the dough in plastic or cover with a towel and let rest for 30 minutes.
- Roll out the dough using a pasta machine or rolling pin, and cut into your desired pasta shape (fettuccine, tagliatelle, etc.).
- Cook in boiling salted water for 2–4 minutes, or until al dente.
- Serve with your favorite sauce, or a simple drizzle of olive oil and lemon to highlight the Moringa flavor.
