Combine patchoi, flour, eggs and salt to form dough. Add a little coconut oil if the dough is dry.

Wrap the dough in cling wrap and let it sit at room temperature for 30 mins.

Remove from cling wrap and cut into 4.

Roll out each piece separately until very thin, using a rolling pin.

Fold in half and using a sharp knife, cut into tin pasta strips.

Open out each strip fully and lay on tray to dry for 10 mins. Do not over dry.

Drop into boiling water for 5-7 mins depending on thickness.

Freezes well in air tight container.

Drop into Alfredo sauce when it is finished cooking. This is the same Alfredo for the Pumpkin Ravioli.

Add some chopped basil and Roma tomatoes at the end.