 |
Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
fresh pasta is fabulous, and the raw vegetables just showcase it. based on a recipe i saw on molto mario - i think the spinach pasta is just miles better. good way to use up leftover vegetables. just make sure they won't turn to mush - eggplant, zucchini or potatoes won't work. Ingredients:
2 -3 cups hard vegetables, diced fine (carrots, celery, cauliflower, bell peppers, red/sweet onions etc, no zucchini - which would turn to) |
1 clove finely chopped garlic |
1 pinch chili flakes |
2 tablespoons extra virgin olive oil |
1/2 lemon, juice of |
2 eggs |
300 g flour |
200 g spinach |
Directions:
1. boil spinach for a few minutes in water, then drain thoroughly& squeeze dry chop spinach fine.
2. mix spinach w/ eggs, and then mix with flour and knead a few minutes for a fairly firm pasta dough.
3. let dough rest for a few minutes tightly wrapped in plastic wrap.
4. roll pasta out, and cut into somewhat even strips about 1/4 wide with a pizza cutter.
5. dry pasta for a few minutes.
6. bring a big pot of water to a rollicking boil, add some salt.
7. drop the pasta into the water (add no oil!).
8. place the veggies in a serving bowl.
9. remove the pasta directly to the bowl w/ veggies when the water foams aggressively.
10. it should still be quite firm.
11. if you have a pasta colander that fits in the pot of water this helps, but otherwise, you could just drain in a colander or pick the pasta out with a pair of tongs.
12. either way, get it into the veggies as hot as possible.
13. add garlic, chili flakes, oil and lemon, stir and serve with either a sprinkling of basil chiffonade, or parmigiano, or both (or your own fresh herbs!).
|
|