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Spinach Noodles With Walnut Sauce
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Servings:
6
Author:
Course:
Vegetable Dishes [/dishes/vegetable-dishes/]
Spinach recipes [/dishes/vegetable-dishes/spinach-recipes/]
🧂 Ingredients
5 oz
spinach leaves
net prepared weight
1.1 lb
strong white flour
2
eggs
4 oz
grated Parmesan cheese
salt
4 oz
shelled walnuts
1
large slice stale white bread
4 floz
milk
1
small clove garlic
1 tbsp
fresh marjoram leaves
1 1/2 tbsp
toasted pine nuts
butter
3 tbsp
extra-virgin olive oil
5 1/2 floz
double cream
salt
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Instructions
1
Wash the prepared spinach leaves well, drain briefly and cook for a few minutes
with no added water in a saucepan with a tightly fitting lid until wilted. Leave
to cool, then squeeze out a handful at a time to eliminate all excess moisture;
chop very finely or process to a thick puree.
2
Make the pasta dough: make a well in the flour in a large mixing bowl or on a
pastry board, break the eggs into it and add the spinach. Gradually mix these
into the flour; knead well; the dough should be smooth and soft.
3
Wrap in cling film and chill in the refrigerator for at least 30 minutes, then
roll out on a lightly floured pastry board or working surface with a floured
rolling pin into a very thin square sheet.
4
Fold the top and bottom edges over to make 3 in (8 cm) 'hems' or turnings. Keep
turning both sides over towards the centre until the 2 flattish rolls meet in
the centre. Take one folded side and place it on top of the other by making a
final fold, placing the two flattish rolls on top of one another.
5
Cut firmly down across these rolls with a very sharp, large knife into 1/8 in (3
mm) wide slices, squashing the layers together as little as possible and
unravelling each slice once cut.
6
Spread out and leave to dry for at least 1 hour; if these very thin ribbon
noodles (taglierini) are not dried they will tend to stick to one another when
cooked. If you prefer, buy ready-made pasta.
7
While the noodles are drying, make the walnut sauce. Soak the bread in the milk,
squeeze out excess moisture and place in the food processor with the walnuts,
peeled garlic clove, marjoram, a pinch of salt and the pine nuts.
8
Process briefly, just enough to make the mixture smooth. Turn into a mixing bowl
and gradually mix in the oil and cream, adding a little at a time; add a little
more salt to taste.
9
Bring a very large saucepan three-quarters full of salted water to a boil, add
the noodles and keep at a fast boil for 2-3 minutes Qonger if using commercially
prepared noodles), or until tender with just a little bite left. Drain and stir
in the walnut sauce.
10
Serve at once with grated Parmesan cheese.
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