Fresh spinach fet­tuc­cine with toma­toes and chilli

The New Zealand Herald - Bite - - Geoff Scott -

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.

Serves 4

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.

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