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!
To make the dough
70g spinach leaves
1 tbsp olive oil
- 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
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.
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
Some roasted pine nuts
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.