SERVES 4 READY in 40 minutes + rest time DIFFICULTY medium
150 g flour 00
50 g durum wheat flour
150 g fresh spinach
1 large egg of 65 gr.
50 g butter
1 sprig of fresh sage
1 sprig of fresh rosemary
Parmesan to taste
Boil the spinach in boiling salted water for ⅘ minutes. Drain them, pass them in cold water and squeeze them very well. Once cold, chop them.
In a bowl, pour the flour, form a hollow in the center and add the eggs and the spinach puree. With the levers of a fork, start mixing the ingredients.
Transfer the mixture to the lightly floured pastry board and begin to knead for about 10 minutes, until a smooth and homogeneous mixture is obtained, adding a little flour or a drop of warm water, if necessary.
Wrap the dough in cling film and let it rest for 30 minutes, to make the dough more elastic.
Pull the pasta with the machine or by hand (find directions here) and cut the pappardelle.
Melt the butter in a large saucepan with the aromatic mince, adding a little cooking water from the pasta.
In the meantime, cook the pappardelle in plenty of salted water for a couple of minutes.
Drain the pasta, holding a little cooking water, and transfer it directly into the pan with the butter.
Turn up the heat, add the cooking water and stir in the Parmesan for a couple of minutes, stirring constantly so that the pappardelle are flavored.