Fresh spinach fettuccine with tomatoes and chilli
This fresh spinach pasta dough can also be used to make ravioli or tortellini. The dark vibrant green of the spinach not only looks impressive but is beautifully healthy too. This is a vegetarian version I love to eat and will often use whatever vegetables I have at home in the fridge.
150g picked spinach leaves, washed
2 Tbsp + 2 tsp olive oil
2 eggs, lightly whisked
300g flour, plus extra for dusting
¼ tsp salt
2 Tbsp pine nuts
2 field mushrooms, diced
1 courgette, diced
1 tsp crushed garlic
½ tsp chilli flakes or fresh chopped chilli (optional)
1 punnet cherry tomatoes
½ cup parmigiano reggiano
1 Boil the spinach in salted water for 2 minutes, drain, then refresh in a bowl of iced water (this will help keep the nice green colour). Squeeze water out of spinach then chop finely with a knife. Place in food processor with olive oil and blend for a few minutes to make as smooth as possible (you will need to scrape the sides down from time to time). Add eggs and blend, then add flour and salt and blend until dough comes together. Tip out on the bench and knead by hand until smooth and elastic, adding a little flour if dough is too sticky. Divide in two, flatten dough as much as possible then wrap tightly in plastic wrap and rest in the fridge for 30 minutes.
2 Cut each dough half in half again and flatten once more into a rectangle shape slightly thicker than the pasta machine’s widest setting (number 1). Dust lightly with flour and roll through machine. Turn the dial to next narrowest setting, roll dough through, gently supporting it with your hand. Continue to roll dough through, narrowing the setting each time, until desired thickness is reached. If dough bubbles or tears, pass it through again. Dust with flour if the dough is sticking.
3 Place the rolled sheet on a lightly floured surface and cut into 40cm lengths. Roll through fettuccine cutter (or cut by hand). Drape over a rack until strands are semi-dry and won’t stick together, about 20 minutes.
4 Cook fettuccine in a large pot of boiling salted water for 6 minutes until al dente. Meanwhile roast the pine nuts in a dry frying pan without oil until lightly golden, then remove and set aside.
5 Add 1 Tbsp olive oil to the pan, quickly fry the mushrooms, remove from pan. Add remaining oil and fry courgette for a few minutes. Add garlic, chilli and tomatoes. Drain fettuccine then add to pan with pine nuts and mushrooms; season with salt and pepper. Serve hot on a warm platter, garnished with shaved or grated parmesan.