Here is a nice recipe for making green spinach tagliatelle. They go fantastically with Pesto Genovese, of course, where Parmesan cheese is always present, you can't do without it. Pesto Genovese is ready-made from "Barilla" to buy in the store if you don't have time to prepare it. It is very healthy and goes well with any pasta. Tagliatelle can also be made with tuna and salmon. Follow recipe.
Ingredients: simple, total time: 60 min. 4 servings
280 g flour 00 and for work surface 50 g
3 medium eggs
pinch of salt
50 g briquette spinach or fresh boiled spinach, well drained
Preparation:
In a bowl with sifted flour, add eggs, salt and blended cooked drained spinach.
If you are using fresh spinach, drain it well before adding it. Knead the dough and only if necessary add a spoonful of water until a firm dough is kneaded. Adding water depends on how much water the spinach contains. When you have kneaded the dough. Put it in foil and put it in the fridge for 30 minutes to rest.
After that, put the dough on the work surface, flour the surface and gently stretch the dough with a rolling pin or do it with a dough machine. The procedure is the same as when making other dough, manually cut the strips up to 1 cm thick and let them air dry a little before cooking. Cook tagliatelle alla dente for about 7–8 minutes.
Serve warm with the addition like Pesto Genovese and Parmesan Cheese. Buon appetito!
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