Place flour on a flat, preferably wood, surface. Create a large well in the centre.

Pour water, olive oil, and salt into the well.

Using a fork, stir the water mixture, slowly pulling the flour into the water mixture.

Continue stirring until a dough forms and little to no loose flour remains, approx. 7-10 minutes.

Knead the dough for 7-10 minutes to activate the gluten. Add extra flour and/or water as necessary. Push your finger into the dough, the dough should begin to spring back to its original shape. If not, keep kneading.

Roll out the dough until you can see your hand through the dough, about 1/16 inch. For the filled pasta, cut out rectangles and place a small amount of filling onto one side. Fold into a square and pinch around the edges to ensure they do not open. If you are not using the filling, cut and/or shape pasta in any way you'd like.

Bring salted water to a boil, and boil the pasta for approx. 2-3 minutes, adjust time as needed. (Homemade pasta cooks a lot faster).

At medium heat, In a large pan, saute onion and garlic in oil until the onions are translucent.

Add in mushrooms and spinach, cook until spinach has wilted.

Add in lemon juice, basil, oregano, salt, and pepper, then stir until combined.

Reduce heat to low, add in silken tofu and stir until well combined.

Stir in flour one tablespoon at a time (more or less, as needed). The ingredients should begin to bind together. You should be able to form the mixture into small balls without it crumbling apart.