Simple Green Pasta
Ingredients
4 Servings for pasta:
3 eggs
200 g baby spinach
100 g tarragon
2 tbsp water
salt
For sauce:
250 g ricotta
50 ml olive oil
50 g almonds
Instructions
Step 1
Cook the baby spinach and tarragon in a pan over medium heat (6) for about 5 minutes.
Finely puree the spinach and herb mixture in a blender and leave to cool.
Step 2
For the pasta, put the flour on the work surface and make a well.
Separate the egg yolk from the egg white and place in the center of the well. Add the spinach and herb mixture and season with salt.
Step 3
Knead everything into a firm dough. If the dough still sticks, add a little flour. Wrap in cling film and place in the fridge for at least 30 minutes.
Step 4
Divide the dough into 2-3 portions, flour well and roll into 3 mm thick sheets with a pasta machine.
Dust the sheets with flour in between and cut into ribbon noodles.
Step 5
For storage, form small nests and dust with flour again. Just before eating, place in boiling water for 3 minutes. Finish with ricotta, olive oil and chopped almonds and enjoy!
