multicolored tagliatelle with fresh sauce
first courses from Italy - Emilia-Romagna
Green Egg Pasta
Green Egg Pasta
translated by Italian with
The green egg pasta has the same procedure of egg pasta with the difference that you add spinach leaves, cooled down and finely chopped. In this recipe, you only need to take into account that adding spinach, you will need to use a bit 'more of flour, for the rest, the process remains unchanged.
Place the flour, (such as a volcano, a cone with a hole in the middle) in the corner (the top of the volcano) make a small hole (call it the house of salt) and put a pinch of salt,
inside the volcano, break the egg and add chopped spinach, started with a fork to whisk vigorously, now with his hands started to knead.
You have to knead for at least 15-20 minutes and get a soft dough, if it is too soft (which sticks to the fingers), add flour, but do not take it too hard.
Finished kneading put the ball that have formed, in a flat bottom and cover with another, let it sit for at least 20 minutes.
sponsor of the author
Now take a rolling pin and begin to pull the dough (on a wooden board), often turning and if it sticks sprinkled with a little 'flour.
Now that you have your ready green paste, use it to so many dishes, the classic recipe: Green Lasagne Bolognese (it's number one on my plate)
making noodles and adding cut made with only egg pasta, you will get the excellent straw and hay.
Tip: When you put the flour, be careful to always put a little 'less, (one egg per 80 gr. Of flour)
eggs not always absorb the same way and are not always of equal size, so better to add a little 'flour at a time. Good, recipes, at all -).