Description
A heartwarming dish of fresh spinach tagliatelle, perfect for family gatherings or casual dinners.
Ingredients
Scale
- 4 cups fresh spinach
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- Salt to taste
- 1–2 cups mushrooms (cremini or shiitake), for sautéing
- Fresh parmesan for serving
- Fresh herbs (like basil or parsley) for garnish
Instructions
- Blanch spinach in boiling water for 1-2 minutes. Drain, cool, and pureé until smooth.
- Make a mound with flour on a clean surface, create a well, and add eggs, spinach purée, and salt. Mix until a dough forms.
- Knead the dough until smooth and elastic, about 10 minutes. Add more flour if sticky.
- Wrap the dough in plastic and let it rest for at least 30 minutes.
- Roll out the dough into thin sheets and cut into tagliatelle strips.
- Cook tagliatelle in boiling salted water for 2-3 minutes until al dente.
- Sauté garlic and mushrooms in olive oil, then toss in the cooked pasta with some cooking water. Serve with parmesan and herbs.
Notes
For a lighter version, use egg whites or chickpea flour for a vegan option. Ensure your water is boiling before adding the pasta for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pasta Making
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spinach, tagliatelle, homemade pasta, Italian recipe, vegetarian pasta