Homemade spinach tagliatelle
Everyone loves pasta and if the Italians are anything to go by you can enjoy it as part of a healthy lifestyle.
I’ve made my own pasta for the last few years but never looked into the different flavours you can create. As a kid I remember saving the orange twists until last, so I thought it was about time I found out. Turns out its incredibly simple!
Adding either spinach, tomato or beetroot to your base dough creates amazing colour and flavour. And thats before sauces or oils are involved.
Here’s a quick spinach tagliatelle recipe that if you decide to make pasta, is worth trying out.
- 100g spinach leaves
- 2 tablespoons water
- 1 egg
- 1/2 teaspoon salt
- 175g (6 oz) plain flour
- Add the water and spinach to a pan, cover and leave to wilt for 2-4 minutes
- Allow spinach to cool then blend with the egg and salt - you should have a smooth liquid
- Sift in flour until the dough starts to come together then start kneading for a few minutes
- When the dough is smooth and elastic leave to rest for 15-30 mins
- Once rested either roll through a pasta maker or roll out to around 2mm thickness
- If using a pasta maker you can get the cutting attachment out, but for tagliatelle its much easier to line up the sheets and cut with a knife
- If not using straight away dust with flour to stop the strands sticking together
- To cook place in slated boiling water for 30 seconds - 1 minute. This stuff cooks very quickly so keep an eye on it!