Homemade Spinach Tagliatelle

I was thinking how to use half a kilo of spinach leftover from last week, but not to leave it to rot. I normally saute it with onions or herbs and pop it in the freezer to use when making pies or eggs, which comes in handy when I'm tight. This time, based on the authority given to me by the pasta machine, I decided to try something different.

After washing and boiling the remaining spinach well, I passed it through the rondo. Apart from the 3 spoons I reserved for the pasta, I packed the puree well and threw it in the freezer. I'm thinking of using it in the inner mortar or dough of the tortelli I will make in the coming days :)

In the meantime, the situation of the machine that I described in the recipe for ravioli with pesto became more and more interesting. Now gear 8 and 7 are completely cancelled. For this reason, I thinned it a little with a rolling pin before starting to open it. Since this dough is softer than normal pasta dough, it was easier to roll out.

Now let's come to the main notes, the measurements I gave in the recipe were great for my pasta, but if your puree is more juicy than my spinach puree, it is likely to take more flour. Therefore, have some more flour with you to add to the dough.

Love…

Ingredients for Homemade Spinach Tagliatelle Recipe

• 2,5 cups + 4 tablespoons flour
• 2 pieces of eggs
• 1 tablespoon of olive oil
• 3 tablespoons of spinach puree
• 2 tea spoon salt

To boil:

• 1,5 liters of water

For the sauce:

• 4 tablespoon of olive oil
• 1 cloves of garlic
• 5-6 slices of smoked turkey

How to Make Homemade Spinach Tagliatelle Recipe

1. First, wash 10-15 spinach leaves. Put half a liter of water in a small saucepan and bring it to a boil. Add 1 teaspoon of salt and boil the spinach for 3-4 minutes. Drain the boiled spinach, pass it through the rondo and set aside to cool.
2. Wipe 2,5 water glasses and pour it on the counter that you have dried. Open the middle with your hand and break the eggs into it.
3. Add olive oil, spinach puree and salt to the eggs and mix them in the middle of the dough.
4. Knead the dough by adding flour with a spoon until it comes together well and gets a hard consistency.
5. When your dough reaches the consistency in the photo, cover it with cling film and let it rest in the refrigerator for 30 minutes.
6. Take the rested dough on the counter and divide it into 4 equal parts. Roll each piece on a lightly floured counter and flatten it by pressing it with your hand.
7. Thin the dough by flouring it in order to prevent it from sticking to the machine, starting from the 7th range and until it reaches the 2nd number.
8. Take the thinned dough to the cutting section and cut it into strips. Flour each portion and take it to the counter.
9. When the pasta is ready, boil it in 1,5 liters of boiling water for 5-6 minutes and drain.
10. Saute the garlic and olive oil in a deep pan (wok is good) for 1 minute. Add the sliced ​​smoked turkey and sauté for 1 more minute, add the pasta and fry for 1 minute.
11. Take your prepared pasta on the serving plate. Serve sprinkled with parmesan.