Prep 1 hr
Cook 5 mins
fresh pasta is fabulous, and the raw vegetables just showcase it. based on a recipe i saw on molto mario - i think the spinach pasta is just miles better. good way to use up leftover vegetables. just make sure they won't turn to mush - eggplant, zucchini or potatoes won't work.
- 2 -3 cups hard vegetables, diced fine (carrots, celery, cauliflower, bell peppers, red/sweet onions etc, no zucchini - which would turn to)
- 1 clove finely chopped garlic
- 1 pinch chili flakes
- 2 tablespoons extra virgin olive oil
- 1⁄2 lemon, juice of
- 2 eggs
- 300 g flour
- 200 g spinach
- boil spinach for a few minutes in water, then drain thoroughly& squeeze dry chop spinach fine.
- mix spinach w/ eggs, and then mix with flour and knead a few minutes for a fairly firm pasta dough.
- let dough rest for a few minutes tightly wrapped in plastic wrap.
- roll pasta out, and cut into somewhat even strips about 1/4" wide with a pizza cutter.
- dry pasta for a few minutes.
- bring a big pot of water to a rollicking boil, add some salt.
- drop the pasta into the water (add no oil!).
- place the veggies in a serving bowl.
- remove the pasta directly to the bowl w/ veggies when the water foams aggressively.
- it should still be quite firm.
- if you have a pasta colander that fits in the pot of water this helps, but otherwise, you could just drain in a colander or pick the pasta out with a pair of tongs.
- either way, get it into the veggies as hot as possible.
- add garlic, chili flakes, oil and lemon, stir and serve with either a sprinkling of basil chiffonade, or parmigiano, or both (or your own fresh herbs!).