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Tagliatelle with Spinach Sauce

Hand-made tagliatelle pasta enveloped by a smooth and rich spinach sauce: similar to pesto but more delicate, this recipe will get the children eating spinach too!

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Tagliatelle with spinach sauce is a quick and easy recipe that you don't hear about very often, yet it's a great way to incorporate spinach into your diet, even for children who are often reluctant to eat vegetables.

Easy to prepare, tasty and perfect for any occasion, they are also ideal for those on a vegetarian diet.

As always, you can decide whether to prepare Tagliatelle Fatte in Casa or to buy ready-made Tagliatelle at the supermarket (fresh or dried): we obviously recommend fresh homemade egg noodles!

You only need a few ingredients to make a tasty and rich sauce, many of which you probably already have in your kitchen!

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Ingredients

for 4 servings

Homemade Tagliatelle Dough

  • Semola flour 400 grams
  • Egg 4

Spinach Sauce Ingredients

  • Spinach (Boiled and Squeezed) 100 grams
  • Almonds 50 grams
  • Parmesan cheese (Grated) 80 grams
  • Garlic Cloves 1
  • Salt as needed
  • Nutmeg 0.5 tea spoon

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Filippo Bartolotta

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0.75l

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Preparation

for 4 servings

Step

1

Of 3

Prepare the tagliatelle

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!

Step

2

Of 3

Prepare the Spinach

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).

 

Step

3

Of 3

Add tagliatelle to sauce and serve

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!

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Canna Torta - IGT Tuscan White - Podere le Ripi

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View product

...Great Italian Goddies!

Canna Torta - IGT Tuscan White - Podere le Ripi

0.75l

A light amber color, fresh and elegant bouquet

View product

Canna Torta - IGT Tuscan White - Podere le Ripi

0.75l

A light amber color, fresh and elegant bouquet

View product

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