Рет қаралды 78,212
Tagliatelle with spinach
Ingredients:
400 g frozen spinach
250 g wheat flour (type 400, 450, 480, 500 or 550)
1 egg
50 g butter
For cooking:
water
salt
Preparation
Prepare one pot with 1.5 liters of cold water.
Put 400 g of frozen spinach in water and bring it to a boil and cook for about 5 minutes.
After 5 minutes, strain the spinach, ie squeeze as much a possible water out of it.
Chop the spinach with a mixer until you get a fine and completely smooth mass.
For this recipe, always choose young spinach without visible large stalks.
In case you use older spinach the stalks will feel like threads in the dough and the texture will not be as fine.
Put one egg in a bowl and whisk it briefly so that the egg white and yolk are not visible as separte.
Put some flour over the egg and add the spinach.
Do not add hot spinach directly to the egg otherwise the egg will get cooked.
Add about 50 g of butter (room temperature) and start kneading the dough.
Knead with the gradual addition of flour until you get a fine and even mass.
The amount of flour I used is 250 g but it depends on how much you squeezed the water out of the spinach and how big is the egg you are using for this dough.
Cover the dough and leave it for at least half an hour in the fridge so it gets hard a bit.
You can leave it for much longer, depending on the time you have.
I usually knead this dough in the morning and then roll it out for lunch in the afternoon.
You can roll out and shape the dough by hand or with the help of a pasta machine.
I will describe both ways below.
Once the dough has set, divide it into two parts.
Sprinkle the work surface with flour and roll out one part of the dough as much as possible. Try to keep the shape of the rectangle and do not use too much flour during rolling.
When you have rolled the dough to about 2 mm, sprinkle it with flour and wrap it in a roll and cut it with a knife into strips about 7 mm wide.
If you are using a pasta machine, roll the dough on the work surface as much as you want and later roll it out over the machine starting from 0 and then pass it through 1 a second time.
Then roll the dough on a tagliatelle attachment.
Prepare about 1.5 liters of water and add about 10 g of salt.
Transfer the fresh pasta to boiling water and cook from the moment of boiling the whole mass for about 3 minutes.
squeeze the pasta and add the sauce as desired.
We usually eat it with Genovese basil sauce, but it also goes well with dairy products such as sour cream, fresh cheese spread or sweet sour cream.
If you have over the pasta, grate some parmesan.