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Wholemeal green tagliatelle pasta with mushrooms

Ingredients :

Ingredients for 4 people

For pasta
400 g of whole spelled flour
250 g of frozen spinach Almaverde bio
2 eggs
1 spoonful of frozen parsley Sucor

For the season

450 g of frozen mixed mushrooms with porcini mushrooms Sucor
1 teaspoon of frozen garlic Sucor
1 teaspoon of frozen parsley Sucor
6 spoonful of extra virgin olive oil
salt

Tips and variations :
The whole meal spelled flour is more difficult to knead than the traditional 00 flour, so keep aside part of water from the total amount required and add if needed.
This is also because the humidity of the dough can be variable: depending on how much water has remained in the spinach and the size of the eggs.
Course :
First course
With products :
Preparation :
Put the spinach in a pat with water, turn on the heat and stir often until they are cooked, for just a few minutes. Drain the spinach and let it cool. Squeeze the spinach, you should get about 120 grams. Blend the spinach with the eggs and parsley, stir the puree with the flour until it forms a firm and smooth ball. Cover the dough with a bowl and allow it to stand for 15 minutes. In a pan heat a spoonful of extra virgin olive oil and with a garlic, browning it. Add the frozen mushrooms, salt and cover with a lid. After few minutes add water and keep cooking for about 40 minutes putting more water if necessary. The sauce should be slightly moist after cooking. Roll out the dough in a thin layer, sprinkle with flour veil, roll it up and cut in slices about 8 mm wide. Roll out and place the tagliatelle pasta in trays lined with a baking paper. It a plenty of salted water, when it’s boiling put in the tagliatelle pasta and cook few minutes. When is ready, drain and pour the pasta directly into the pan, season with the remaining oil and other parsley. Complete with a Parmigiano Reggiano cheese as your taste.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”
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