Marcella Hazan’s Bolognese has been a regular in our house since I bought her cookbook in the 1980’s.
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I’m one that puts chocolate in my chili most of the time.
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There is nothing like an exquisite spinacio fettucine alfredo. It was our first date meal. The restaurant no longer serves dinner and we’ve moved far away, but the memory stays and we try to recreate it once in awhile.
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Do you have a recipe??
Sunshine likes that dish, as well. Although she requests a portion of boneless chicken breast on top. Mine isn’t too bad, but could always use improvements.
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I blanch, squeeze, chop in the food processor, and squeeze, squeeze, squeeze. The whole process (picking to pasta) is time-consuming, so the nettle puree usually sits in my fridge for a couple of days. I squeeze again before using it.
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Thanks.
I think I may try dehydrating.
‘Recipe’ is pretty much like ScottinPollock’s for the spinach (I do remove the stems) and a basic silky alfredo sauce with maybe a little ectra roasted garlic.
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Here is what I do… using a Vitamix and KA stand mixer. If your blender is sub par you might want to strain your egg/spinach mixture. And if you don’t have a mixer, you can certainly mix/knead by hand.
INGREDIENTS
150g All Purpose flour
50g Semolina flour (I use Bob’s Red Mill brand)
2 large eggs
225 grams fresh spinach
1-2 cloves fresh or roasted garlic
3g kosher salt
DIRECTIONS
1.) Blanch spinach in water; or wilt in EVOO coated pan… about 2-3 minutes and remove and let cool.
2.) Dry spinach thoroughly and add to blender with eggs, garlic, and salt.
3.) Blend initially on low and speed up 'till you have a smooth puree. Do not over-blend to avoid over-aerating the eggs.
4.) Add everything to the mixer with paddle and mix on speed 2 for 30 seconds.
5.) Change to dough hook and mix on speed two for two minutes. Depending on the size of your eggs and the dryness of your spinach, this may or may not come together in a ball. If not, add more flour or water… or just proceed to step 6.
6.) Remove from mixer bowl and knead by hand for about a minute. If you need more flour or water to get a non-sticky, play-dough like texture, add what is necessary and knead a minute or two longer.
7.) Wrap in cling film and rest 30+ minutes… up to overnight in the fridge.
8.) Roll out your dough, dust both sides with a good pinch of semolina, and let dry 7 minutes on each side before cutting.
9.) Salt your water heavily as this pasta will only take a minute or two to cook… and make sure your sauce is ready beforehand.
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Wow! Much more involved than mine, but maybe that’s what I need to do. Thank you for posting your recipe!
How so? This is just my go to pasta recipe (replacing EVOO/water for spinach/garlic) which usually only takes about 5 minutes to the resting point.
Of course the spinach takes time to blanch/wilt and cool/dry, and the garlic is optional (but I like a clove or two of it roasted - which I can do while the spinach is cooling). Of course the variability of the moisture in the spinach may require a bit more hand kneading (adding more flour/water as needed), but is usually pretty close right out of the mixer.
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