SERVES 4 READY in 40 minutes + rest time DIFFICULTY medium
INGREDIENTS:
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
DIRECTIONS:
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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.
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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.
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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.
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Wrap the dough in cling film and let it rest for 30 minutes, to make the dough more elastic.
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Pull the pasta with the machine or by hand (find directions here) and cut the pappardelle.
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Melt the butter in a large saucepan with the aromatic mince, adding a little cooking water from the pasta.
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In the meantime, cook the pappardelle in plenty of salted water for a couple of minutes.
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Drain the pasta, holding a little cooking water, and transfer it directly into the pan with the butter.
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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.
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Serve immediately.
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