The emerald green Fettuccine

Fettuccine Verdi agli spinaci

Spinach Fettuccine

Simple and delicious recipe, the fettuccine will be of light emerald green in colour, perfect for Bolognese or simply Burro e Funghi con salvia e pepe

Ingredients

300 gr of flour

100 gr of semolina flour

A good handful of cooked fresh spinach leaves

3 to 4 eggs whole

2 table spoons of Olive oil

Salt

If using fresh spinach wash in several changes of cold water to rid of all traces of soil. Cook in a covered pan with just enough water to cling to the leaves for about 15 minutes.

Add a pinch of salt to the water to keep the spinach a vibrant green rather than that dark olive colour. Once cooked drain and let cool. Squeeze all the liquid from the cooked spinach with your hands.

Place in a blender with the eggs and the olive oil, puree until all combined. Add to the flour which you have put in a mixing bowl and knead for a few minutes.

Let rest then roll out with pasta machine until you have the desired thickness and cut through the appropriate fettuccine cutter

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