Spinach pasta cooking secrets

The predecessor of the modern dish called "pasta" appeared in the 1st century. Then it was wide noodles, which were made from durum wheat and baked in the oven. Today, over 300 types of these pasta can be found on counters around the world, to which various vegetables are sometimes added during the production process. Among this diversity, we decided to highlight the paste of spinach, which will tell you more about.

Made with love

Italians call home-cooked pasta "fresh." If you have never tried to do it yourself, it will take time. But “having filled the hand”, the process will be rather fast. And if the love of cooking increases to an unprecedented size, a special electric machine can facilitate the work.

You can store cooked product, like ordinary pasta, in glass containers. The main thing is to give it a good dry.

As a natural green dye, you can use both fresh and frozen spinach.

But, as strange as it sounds, it is easy to spoil the paste.For example, to digest it or not to boil it, to serve with the wrong sauce. Therefore, in order to get real gastronomic pleasure, we recommend to listen to two secrets of chefs:

  1. 1. Freeze before cooking. "Fresh" pasta is recommended to put in the freezer after cooking. Thus, during cooking, they will not absorb a lot of liquid, retain their shape and taste.
  2. 2. Do not boil over. 2-3 minutes before the end of cooking you need to get the product out of the water, and send to the pan to walk with the sauce. This will help maintain elasticity and make the taste of the dish more balanced.

Well, now it's time to share with you a recipe for delicious spinach paste. From the ingredients will be needed:

  • spinach - 80 g;
  • flour - 300 g;
  • eggs - 3 pcs .;
  • salt.

First you need to prepare the filling, it is also a coloring additive. To do this, the leaves are carefully washed, and the stems are cut. After that, put in a container, add 20 ml of water and allow to stand on low heat to a state of softness.

Then - one of the most important stages. Spinach should be allowed to drain and maximally squeeze out excess liquid from it. This will avoid excessive stickiness of the test and make working with it more comfortable.

Grind the greens with a knife or blender, put it in a hill of flour, in the center of which you first make a recess. There, drive eggs and add salt.

Using a wooden spoon or spatula, start kneading the dough. When it stops being very sticky, you can continue to do it with your hands. Continue until the resulting ball no longer sticks to the work surface.

After that, send the semi-finished product in the cold for half an hour. Next - it all depends solely on your imagination. You can cut the dough into long strips, like noodles, of different sizes, you can form bows (farfell), nests (tagliatelle).

The last stage is drying. Do this by spreading the pasta on a tray, sprinkled with flour, or hanging on a horizontal bar.

Italians store such a product for no more than 3 days.

Original supplements

You can enjoy a true Italian dish with sauce only. It is he who gives a touch of completeness and gives an incredible aroma. We offer to choose one of the following options:

From green peas

Boil peas for 5 minutes, mash in a blender with 1-2 cloves of garlic.Melt some butter in a frying pan, put the peas out and heat for a few minutes.

With ham and mushrooms

Hearty, and so fragrant. Make this additive easy. Finely chopped pork belly and fry for 2 minutes in a frying pan. In the raw yolk add 3 tbsp. cream, grated parmesan and seasoning to taste.

In a hot pasta to enter the mixture with the yolk, mix, and put the bacon on top.

Walnut

Perhaps, one of the most original sauces, for which you do not need to look for overseas products. Suitable as walnuts, and almonds or peanuts. Fry 50 g of crushed nuts for a few minutes in a dry frying pan and add 50 ml of cream. Warm up a few minutes.

Delicious and original pasta with spinach is a great dish for a hearty lunch or dinner. Bon Appetit!

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