Straw and hay tagliatelle, delicious and wholesome, just like those our grandmothers used to make. Perfect to dress simply with butter and sage or with meat sauce or in a thousand other ways.
This is my mom’s tried-and-true recipe, which calls for 1 egg per 100 g of flour (the portion intended for one person) for classic egg tagliatelle; for green tagliatelle (hay), just replace one egg with spinach (about 2 oz) from the total amount of eggs.
The combination of these two colors reminds one of the fields’ colors, with the yellow of the straw and the green of the grass, hence the name “straw and hay.”
Making fresh pasta requires time and patience, and often the rush prevents us, but we all know there’s nothing better than a good plate of homemade pasta.
The choice of ingredients is crucial: fresh eggs and quality flour. I used type 1 flour, which is less refined than type 0 or 00, with a delicate flavor, highly digestible and particularly suitable for making fresh pasta (but also good for bread, cookies, and cakes of any kind), and eggs from my chickens, raised on the ground and outdoors.
You can prepare them in advance and let them dry in a cool, dry place.
Alternatively, you can also try the colorful carrot tagliatelle or the beetroot tagliatelle.
Let’s see together how to make the Straw and Hay Tagliatelle. Get the ingredients ready and let’s begin.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other homemade pasta recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 – 6
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1.75 cups flour
- 1 egg
- 2 oz spinach (boiled and drained)
- 1.75 cups flour
- 2 eggs
- as needed water (if necessary)
Tools
- 1 Mixer
- 2 Bowls
- 1 Pasta Maker
Steps
First, boil the spinach in very little lightly salted water after washing them thoroughly. Let them cool, then drain them well to remove all the cooking water and chop the required amount (2 oz) with the food processor or mixer and set aside.
Place the flour in a mound in a bowl, crack the egg in the center, and add the chopped spinach. Knead for a long time, trying to achieve a very elastic dough, adding flour if it becomes sticky, or a tablespoon of water if it’s too hard. Knead the dough on a floured surface until smooth, cover it with a clean cloth, and let it rest for at least 30 minutes.
If using a stand mixer, put all the ingredients in the bowl and knead well.
In the meantime, prepare the dough without spinach. Then in another bowl, place the flour in a mound, crack the eggs in the center one at a time. Start kneading, initially helping yourself with a fork. Add the water (2 tablespoons a little at a time) and continue kneading.
If the dough seems too hard, add another tablespoon of water. Knead the dough on a floured surface until smooth, cover it with a clean cloth, and let it rest for at least 30 minutes.
After the necessary time, take the dough, flatten it a bit with your hands, and roll it out with a rolling pin or with the help of the pasta machine (roller). Take one piece of dough at a time, pass it through the roller with the gap at its widest.
Pass it multiple times, then reduce the thickness gradually until achieving the desired thickness. Repass the same strip multiple times, tightening the rollers by one notch with each pass. When the sheet is thin (last or second-last notch), place it on a lightly floured surface. Proceed in this way until all the dough is used up.
Still using the pasta machine (the classic one for reference), cut the pasta into strips. Spread the tagliatelle on a lightly floured surface and let them dry.
Here are the Straw and Hay Tagliatelle ready to be cooked.
Until next recipe.
Storage
You can store the tagliatelle in a cool, dry place after letting them dry.
Variations
– You can vary the type of vegetable used for the green dough, for example with chard or nettles.
Suggestions
– Straw and hay tagliatelle are suitable for various preparations, both simple and elaborate. Their delicate flavor makes them perfect for dressing with light vegetable-based sauces, as well as richer meat or mushroom-based condiments.
– Straw and hay tagliatelle are suitable for various preparations, both simple and elaborate. Their delicate flavor makes them perfect for dressing with light vegetable-based sauces, as well as richer meat or mushroom-based condiments.
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