Recipe: Green homemade tagliatelle

Pasta with aromatic herbs
April 11, 2008

Prepare homemade fresh pasta requires some time, but it's so relaxing that I wish I could make it often.
My only advise: don't despair. When you will pass the dough through the rollers for the first time it will look really awful: sticky, irregular. It's ok!

Green tagliatelle

Green tagliatelle

Serves 3-4:
230g durum wheat flour
2 eggs
30g spinach
nettles, spinach, calamint, wild fennel
1 red onion
100ml single cream
50g grated parmesan

Green tagliatelle

Cook the spinach, drain them well and grind them.
Mix the flour with eggs and spinach, and make tagliatelle: pass the dough through the rollers in their widest position. Fold in two and pass again. Repeat 6-7 times, adding more flour.
Reduce the width between the rollers to the desired thickness. Cut into four pieces and pass each piece through the rollers once.
Cut into tagliatelle with cutting rollers.

Details and step-to-step pictures:
Fresh egg pasta (Il Meglio in Cucina - Best Cuisine)

How to serve green tagliatelle
Fry minced onion in a pan with a spoonful of butter. Add the coarsely chopped herbs and cook 5 minutes. Add grated parmesan and single cream.
Get tagliatelle into a pan of salted boiling water and cook until al dente. Season with herbs sauce and serve hot.

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