Homemade spinach tagliatelle, and not only them but all homemade pasta, have a different taste — they taste like home, like the love you put into cooking for yourself, like grandma and mom. Today I made these spinach tagliatelle because I wanted to feel close to my grandmother who always made them; she rolled the dough by hand, I have a pasta machine, she cut them by hand, sometimes I do and sometimes I use the machine, but the essence is always the same: genuine food for a family lunch or dinner, right? Let’s discover together how to make the recipe right after the photo as always!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 1 3/4 cups (300 g) Re-milled durum wheat semolina
- 2 Eggs
- 2 1/3 cups (70 g) Spinach (also frozen)
- 2 pinches Salt
- 1 teaspoon Extra virgin olive oil
Preparation
To prepare the spinach tagliatelle, first wash the spinach very well, drain off the water and cook them in a pot with just the water from washing for a few minutes until tender.
Let the cooked spinach cool, then squeeze them very well and pass them through a sieve or quickly blend them with an immersion blender.
On the pastry board arrange the flour in a mound with a hole in the center then break the 2 eggs into it, add the spinach reduced to a cream, the salt and the teaspoon of EVO oil then begin to knead.
You can also do this step with a stand mixer or a simple food processor: work all the ingredients well until you have a smooth, firm ball that you should wrap in a clean, dry cloth and let rest for at least 30 minutes.
After the resting time, roll the dough out into a thin sheet about a couple of millimeters thick (about 1/16 inch — you can also do this with a pasta machine) then roll up the sheet and cut the tagliatelle not too thin.
Sprinkle a wooden board with a little re-milled semolina and unroll the freshly cut spinach tagliatelle, sprinkle with semolina and finish cutting all your tagliatelle.
With the same dough you can prepare fresh lasagna sheets simply by cutting the strip of dough into rectangles or squares of the size of the baking dish you intend to use.
Once ready, the spinach tagliatelle can be cooked for just a few minutes in lightly salted boiling water and then dressed with your favorite sauce.
You can also store them in the refrigerator once they have dried slightly in the air: just cover them with a tea towel and place them in the fridge ready to be cooked the next day and..
ENJOY YOUR MEAL
Notes
Spinach tagliatelle are best eaten immediately after cooking; however you can store them raw in the refrigerator for 1 day. You can let them dry well in the air by rolling the tagliatelle and then freeze them: first freeze them on a tray and then place them in a bag ready to use and cook from frozen in boiling water. HERE and also HERE other RECIPES with FRESH PASTA. If you want to see more recipes BACK TO HOME
