Tagliatelle with Bolognese vegan ragout

For 4 people

Ingredients for the pasta:
8 tablespoons soya milk
bio 400 g flour type 0 or 1 (even half and half)
organic turmeric to taste

For the soy bolognese sauce:
1 onion bio
organic extra virgin olive oil to taste
2 tablespoons double concentrated tomato paste bio
vegan parmesan
1 litre vegetable stock (made with carrot-celery-onion)

Mix the flour with soy milk and turmeric to give color.
Knead for 10 minutes.
Sauté the onion with oil.
Meanwhile, cook in cold salted water celery, carrot and onion.
After 20 minutes immerse a pack of soy gluten in lukewarm broth granules bio.
Let rest for 10 minutes.
To the pan add the double concentrated broth in cookware & of course the granules from soy.
Cook for half an hour.
Boil the pasta water and cook fresh noodles, made by layering the dough, roll it off and cutting it to 1.5 cm thick.
Drain al dente.
Serve with the sauce in a pan and add two ladles of broth that will absorb.
Finally sprinkle of Parmesan cheese vegan