Tagliatelle with Spinach Sauce

Pour flour out onto a flat surface or into a bowl. Make hole in the center of the mound, and break one egg into at a time into center. Add pinch of salt.

Beat eggs, and using a fork, slowly draw flour into the center of mound, where beaten egg is. Keep adding flour to egg until possible, then knead with hands for about 10 minutes.

If dough is too soft or sticky, add more flour. Alternatively, if dough is too stiff, add a bit of warm water. Form into a ball and sprinkle with flour or semolina (if handy).

Cover with a cloth and allow to rest for at least 10 minutes. Spread dough out onto your surface, which should be lightly floured (with regular flour or semolina if handy).

Using a rolling pin, begin rolling pasta out from center, until you reach the ideal thickness - the thinner the better!

If availble, you can pass the dough through pasta machine making sure to reach the thinnest layer available.

Fold each sheet several times over itself (dusting each fold with flour or semolina so it doesn't stick together) and cut with sharp knife into strips about .5cm wide. Unroll each strip into tagliatelle. Layer strips on tray sprinkled with more semolina or flour to avoid sticking.

You can also create the tagliatelle using a pasta machine attachment, if available.

You can find the Fresh Hand-Made Tagliatelle Pasta HERE!

The spinach has been previously boiled, squeezed and minced with a knife on a chopping board. 

Roughly mince the almonds with a knifem or place them in a bag and break them up coarsly using a rolling-pin. The almonds will add crunchiness to the dish.

Place the minced spinach in a non-stick pan and dry it out on medium heat. 

When the spinach is quite dry, grate some raw garlic on top (trust us, the taste of garlic will be soft mild and amazing).

When the tagliatelle have risen, and are fully cooked, drain them (save half a glass of cooking water) and place them in the pan with the spinach.

Mix well, add cooking water and let evaporate. Add grated nutmeg, chopped almonds, salt and olive oil and when sauce has reached the right consistency, plate the tagliatelle.

Add as much grated parmesan as you like, and serve!