Pasta Making Live Class
Ingredients
- for the filling
- 200gr frozen spinach, defrosted
- 250gr ricotta
- 50gr grana padano
- 25gr breadcrumbs
- 2gr nutmeg
- pinch of salt
- pinch of pepper
- for the pasta dough
- 50gr fresh spinach, boiled
- 200gr 00 flour
- 20gr semolina flour
- 1 egg pinch of salt .
- for the sauce
- 30gr butter
- 20 leaves sage
- 50gms parmigiana reggiano
Preparation
Starting with the pasta dough, squeeze out any liquid of the boiled fresh spinach and discard the liquid
Put the spinach into a food processor and blend really thin
You can also use a hand blender if you don’t have a food processor
Mix the spinach puree with the egg, semolina and flour, and knead into a dough ball
Wrap the dough in cling film and rest at room temperature for 30 minutes
