Pasta dough: Sift 1 2/3 cup flour into a bowl and make a well. Place the eggs, spinach, and salt into the center and start to mix with a fork. Pour onto a floured surface and start to knead. Should the dough be too wet and sticky, sprinkle a little bit of the additional flour – up to about 3 tablespoons. Continue kneading for about 10-12 minutes until the dough is smooth, silky & elastic. Brush with olive oil, cover with cling film, and allow to rest at room temperature for at least 30 minutes.
Tagliatelle: Once the dough has rested, shape it into a log and cut it into 2 equal sections. On a lightly floured surface roll each ball into a long strip, lifting and re flouring the surface to avoid sticking. The dough needs to be rolled quite thin but should still be able to be lifted off the surface. Once rolled, roll over itself into a log and using a sharp knife, cut into ¼ inch thick strips. Unroll the dough and pull strips apart for tagliatelle. Boil in salted water with olive oil for 3 minutes or until pasta floats. Drain (reserving liquid) and set aside.
Sauce: Whilst pasta is cooking, heat oil in a large pan on medium heat and add leek. Cook for 2 – 3 minutes until they sweat and add garlic. Sauté for 2 minutes and add lemon juice, fresh cream & parmesan. Bring to a boil and allow the sauce to thicken. You can add a couple of tablespoons of reserved water to lighten the sauce. Add pasta, toss to coat, add more water if needed, and season salt to taste.
To serve, spoon pasta into bowls, and top with shaved parmesan, basil, salt & freshly ground black pepper.
After blanching the spinach, squeeze all the water out to avoid excess moisture when making the pasta dough. You can refrigerate the pasta dough for up to 2 days and pre-make the tagliatelle and freeze for up to a month. Just make sure you coat them in plenty of flour!
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