Handmade Spinach Tagliatelle with Parmesan, Olive Oil and Pine Nuts

By Sunday, August 24, 2014

This recipe requires no pasta machine. Yes, that's right, I said it. No pasta machine! It is obviously not going to look as perfect as anything you make with a pasta machine, but there's something really nice about how rustic this turns out. It is full of flavour and incredibly satisfying to make from scratch! You really can tell the difference in flavour with spinach pasta to regular pasta. I like to dress this really simply with a squeeze of lemon juice, some olive oil, a pinch of pine nuts and some parmesan.





Serves 2

You will need:

230g 00 pasta flour, plus extra for dusting
2 large eggs
2 large handfuls spinach
1 tsp pine nuts, toasted
1/2 lemon
parmesan
olive oil 


Boil the spinach for a minute the drain really well and place in a blender. Blitz until really finely chopped.



Blitz in the eggs and flour, adding extra flour if the mixture is too wet. 




Scoop out onto a floured work surface and knead for about 10 minutes, until smooth. Wrap in cling film and leave to chill in the fridge for at least 15 minutes. 




Generously flour your work surface and then roll out the dough into a rough rectangle to your desired thickness. 




Fold the dough inwards twice and then slice into strips of tagliatelle. 




Unravel and place the strips to one side whilst you cut the rest (I like to use the back of a chair so that they don't stick to one another!) 



Cook for 2 minutes in a pan of boiling salted water. Dress with a squeeze of lemon juice, some olive oil, a pinch of pine nuts and some parmesan. Enjoy! 



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