Reply To: Homemade Vegetarian Meatballs (Parve and Pesachdik)

I make my own pasta for Pesah.

A blend of cake meal, extra virgin olive oil, salt, and eggs. Use potato starch to dust, and make the pasta using the well-method. It comes out light and soft, and not unlike fresh pasta that contains hametz in terms of flavor. I made a large batch this year, and with the vegetarian meatballs, eggplant, an antipasto of roasted red peppers, asparagus, artichokes oreganata, and provolone, and a nice, rich sugo and a glass of Barbera d’Alba, we had a delightful Pesah lunch on the second day.

I also used to be able to purchase a corn pasta from Eretz Yisrael in Holon on Kings Highway (obviously only good for those who are ochlei kitniyot) that was delicious. One of the benefits of having a Sepharadi father.