Very flavourful fresh spinach tagliatelle

Homemade tagliatelle take work but are easy. Take your time for an impressive dish; detailed pasta steps on the blog.

INGREDIENTS FOR 2 PEOPLE

PASTA

250 g TYPE 00 FLOUR

2 LARGE EGGS

40 g BOILED SPINACH

SEMOLINA FOR DUSTING

SAUCE

250 g BUTTON OR MIXED MUSHROOMS

100 g CELERY, CARROT, ONION OR LEEK

100 g DICED PANCETTA

PARSLEY

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

GRATED CHEESE

I make a flour well and add eggs blended with cooked squeezed spinach.

I incorporate with a fork, knead smooth by hand, add flour if sticky depending on egg size, wrap and rest half an hour.

I divide, flatten, semolina-dust and roll in a machine starting wide, folding and narrowing, or use a pin. My Kenwood setting was 5.

I cut tagliatelle, dusting semolina, and spread to dry while making sauce.

I finely dice carrot, celery and onion and sauté with oil and pancetta.

I stir-fry mushroom slices and season with salt and pepper.

I add parsley.

I boil in salted water until floating and firm, drain into sauce and toss briefly with oil and pasta water if needed.

I add grated cheese.

Finger-licking and guaranteed compliments 😜!