Spinach Tagliatelle made at home. I confess it had been a long time since I wanted to make green tagliatelle. Then, helped by a slow and quiet Sunday, I decided to spend some time in the kitchen and dedicate myself to preparing tagliatelle with spinach. A few simple ingredients that in the kitchen turn into a rustic and delicious green pasta which I dressed with my Meat Ragù. There is nothing more satisfying than the aroma of fresh pasta filling the house, and spinach tagliatelle are a timeless classic that instantly cheer you up with that bright green color. To roll the dough I used the classic “nonna papera” but if you have patience you can roll the dough by hand trying to get an even thickness. I then rolled and cut them by hand as my mother taught me. They came out irregular, not perfect, but ideal for holding sauce and dressings. Even though technology helps us with rollers, cutting with a knife remains a magical ritual, a relaxing moment like everything that is born from our hands! Let’s hurry to the kitchen and get our hands in the dough to prepare some delicious Tagliatelle with spinach
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 20 Minutes
- Cooking time: 7 Minutes
- Portions: 4People
- Cooking methods: Microwave
- Cuisine: Italian
- Energy 266.21 (Kcal)
- Carbohydrates 49.99 (g) of which sugars 0.88 (g)
- Proteins 10.75 (g)
- Fat 2.49 (g) of which saturated 0.85 (g)of which unsaturated 1.14 (g)
- Fibers 2.19 (g)
- Sodium 137.66 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spinach Tagliatelle
- 1 cup frozen spinach
- 2 eggs
- 3.5 oz type 0 flour
- 1.5 cups re-milled durum wheat semolina
- 1 pinch salt
What you need
- Pasta machine
How to prepare Spinach Tagliatelle
I used frozen spinach cubes, but you can also choose fresh spinach. I cooked the spinach in the microwave at 750 W for 7 minutes. If you prefer, you can cook them in a saucepan without adding extra water over low heat and covered. Drain them well and blend them with a food processor or an immersion blender.
To prepare the dough you can use a stand mixer or make it by hand. Pour the type 0 flour and the re-milled semolina on the work surface to form a mound. Make a well in the center and add the 2 eggs and the blended spinach. Also add a pinch of salt. Mix first with a fork and then knead with your hands until you get a soft and compact dough. Form a dough ball, cover with a cloth and let it rest for 30 minutes.
Divide the dough into 5–6 portions and roll them by hand or with the help of the classic “nonna papera” to a medium thickness. If you prefer, make them thinner. Place the sheets on a wooden board lightly dusted with re-milled semolina and let them dry for 20 minutes. The sheet should be dry to the touch but still elastic: if it is too wet it will stick while cutting, if it is too dry it will break.
Generously dust the sheet with durum wheat semolina flour before rolling it up. Semolina helps the knife “slide” better and, once cut, the tagliatelle will open with a flick of the hand without sticking together. Don’t roll the log too tightly! Roll the sheet from one side slowly. Use a long, smooth, very sharp knife.
By tradition, the perfect tagliatella should be about 7–8 millimeters wide. But the beauty of homemade pasta is that you can make them thinner (like tagliolini) or wider (pappardelle) depending on the sauce you’ve prepared! Right after cutting the tagliatelle, lift them immediately with your hands and shake them gently to let them get some air. Form nests on the floured board and let them dry slightly.
(7–8 millimeters ≈ about 1/4–5/16 inch)
I dressed the pasta simply with a meat ragù, but I’ll leave you other ideas.
A simple and delicious butter and sage with grated Parmesan: simple and unbeatable. It enhances the flavor of the spinach in the dough without covering it. A pinch of nutmeg at the end is the chef’s touch!
A vegetarian ragù without meat.
The Rustic: Gorgonzola Cream and Walnuts: the contrast between the sweetness of the spinach and the push of gorgonzola is out of this world. Crushed walnuts give that crunch that makes the dish gourmet.
Spring: Asparagus and Pine Nuts: asparagus sliced into thin rounds and sautéed with a drizzle of oil and shallot. Combine with the tagliatelle and add toasted pine nuts. Light and aromatic!
Loredana’s Tips
If you want a ‘wow’ effect on the plate, don’t blend the spinach too finely: leave a few tiny bits in the dough. It will give your tagliatelle a wonderfully rustic, speckled appearance typical of true homemade pasta.
Cooking times for tagliatelle are very short, especially if they are freshly made; if they dry out they may require an extra 2 minutes of cooking.
Your questions
How do I prevent them from sticking once cut by hand?
Use durum wheat semolina flour to dust the sheet before rolling it. Semolina is more “granular” than type 0 flour and creates an air cushion that prevents the folds from sticking to each other. Once cut, open them immediately into nests.
Can I freeze homemade spinach tagliatelle?
Yes! Shape them into nests, lay them on a tray and put them in the freezer for an hour. When they are firm, you can transfer them into freezer bags. Cook them straight from frozen in boiling water: they’ll be like freshly made!
