Paglia e fieno tagliatelle

Fresh pasta always has its appeal, in any shape, dressed or filled. Today I suggest classic paglia e fieno, yellow and green tagliatelle. In another post I will give you a vegetarian sauce recipe, but dress it however you like. I made classic egg pasta and green pasta with spinach.

INGREDIENTS FOR 6 PEOPLE

EGG PASTA

200 G TYPE 00 FLOUR

2 EGGS

GREEN PASTA

250 G TYPE 00 FLOUR

2 EGGS

40 G COOKED SPINACH

SEMOLINA FLOUR FOR DUSTING

I start with the classic pasta: I put the flour on the work surface, make a well in the centre and add the eggs.

I work with a fork, gradually incorporating the flour into the eggs, then use a dough scraper.

Finally I knead by hand for a long time until smooth.

For the spinach dough, after cooking and squeezing the spinach dry, I put it in the blender jug with the eggs and blend until smooth.

I put the flour on the work surface and add the blended spinach.

I gradually incorporate the flour into the eggs with a fork, then use a dough scraper.

Finally I knead for a long time to obtain a smooth dough.

I vacuum-seal the two doughs or wrap them in cling film and leave to rest for at least half an hour. This develops the gluten and makes the pasta pliable. You can also make it the day before and keep it in the fridge.

I cut one dough at a time into small pieces, flatten them, dust with semolina and pass through the pasta machine at the widest setting. I fold each piece in 3.

Then I pass it through again and fold in 2.

I gradually narrow the rollers, repeatedly passing the sheet through until a couple of millimetres thick: setting 5 on the Kenwood.

I do the same with the green dough. These sheets can also be used for lasagne.

If the strips are too long, I cut them in half, then fit the tagliatelle attachment.

I make nests and dust them with semolina.

You can freeze them or cook in salted water and serve with any sauce you like.