Rustic spinach pasta

spinach pasta

No pasta machine is needed for this recipe made with Brixton Windmill flour by Cecile Boissonneau.

These quantities make 450g of pasta dough, which will serve 3 or 4 people, depending on appetite!

spinach pasta dough To make the dough

250g flour

70g spinach leaves

2 eggs

1 tbsp olive oil

Salt

  • Using a hand blender, mix the spinach, eggs, oil and salt in a bowl.
  • Add the flour in one go and incorporate it first with a fork, then with your hand.
  • Form a ball shape with the dough and start kneading it on a floured surface till it gets more silky and elastic. I usually knead for 10 to 15 min. Cover the dough with clingfilm and leave it to rest for 30 min to 1 hour in the fridge.

Rolling and shaping

You will need:

A rolling pin

A knife

Some white flour

  • Cut the dough into 4 equal parts. Take one and cover the rest with with cling film and put it back in the fridge.
  • Flour the dough and the rolling pin. Start to roll the dough out until it is roughly 1 – 2mm thick.
  • Using a knife, cut rectangular and triangular shapes of different sizes. Dust a plate with white flour and place the shapes there. Dust with flour again and cover with cling film.
  • Repeat the last two steps utnil there is no more dough.

The pasta will cook in 2 or 3 minutes in a pan of salted boiling water.

It may retain a bit more water after being drained than the dry supermarket variety. If that is the case, dry it for a few seconds in a saucepan under a low flame and add your sauce.

Suggested sauce

You could eat your pasta with just olive oil and grated pecorino, and it will still be nice. However, I chose to have it with some seasonal flavour.

1 Romanesco cauliflower head

A bunch of finely cut parsley leaves

Some lemon zest

1 clove of garlic

Some olive oil

Chilli flakes

Some roasted pine nuts

Pitted olives

Grated Parmesan cheese

  • Set the oven to 180°C. Wash and cut the cauliflower into florets of similar sizes. Toss them with salt, pepper and olive oil in a baking tray . Put the tray in the oven for 20 min or less, depending on the size of the florets.
  • Mix the pine nuts, zest, olives and parsley together in a bowl.
  • Fry the garlic in a saucepan. When golden, remove from the heat and add the parsley mix as well as the chilli flakes and some grated Parmesan.
  • When the caulifower is ready, remove from the oven and add the content of the saucepan to the tray. Taste and add more salt or olive oil if necessary.

 

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