Joe is such an amazing cook!!! As soon as his exams were over last week, he started cooking for me every night. So far everything has been terrific. Last night was the first night that i finally got the camera out. We have been making plain semolina pasta with our beautiful new pasta machine quite a bit, but this was the first time we tried a new flavor. The recipe originally comes from The Silver Spoon – one of the greatest books of all time.
- 1 C all purpose flour
- 3/4 C 00 flour
- extra flour for dusting (plenty!)
- 2 eggs, lightly beaten
- generous 1 C spinach, cooked, well drained, and chopped
- sift the flour and a pinch of salt into a mound on a counter.
- make a well in the center and add the eggs and spinach. using your fingers, gradually incorporate the flour, then knead for a few minutes (about 5). This is my favorite part.
- If the spinach is very damp, add more flour, a little at a time. Shape the dough into a ball and let rest for 15 minutes.
- roll out on a lightly floured surface or use a pasta machine to make a fairly thick sheet.
- The pasta may be used for lasagna, tagliatelle, tortellini and ravioli, but with enough flour works for fettuccine.
- After boiling for 3-4 minutes in a large pot of salted boiling water, Joe finished the pasta in a saucepan of heated, red pepper-infused olive oil and grape tomatoes. A little Parmesan on top – perfect. ENJOY!