Budget Herby Pasta

I made this specially for the Bristol Evening Post when they came to interview me for this site. I wanted something quick, cheap and visually stunning and this was it!

Method

1. Roughly chop spinach and herbs and place in a high-sided bowl

2. Add egg yolks & seasoning

3. Blend with a blending stick, do it for quite a while if you don't want big green flecks in your pasta (I do!)

4. Add flour a little at a time and combine until you have a nice loose dough.

5. When you have a dough, roll it out into a long rectangle, you don't have to be too careful. Now comes the time to use a pasta maker, no problem if you don't have one, use a rolling pin, or even an empty wine bottle (I know I always have one of those around!)... it just takes a little longer that way. Start off on the widest setting and put it through, fold the new rectangle and go through a few more times until you have a nice long-ish sheet. If it's too long at any point, no prob, just cut it in half. Go one setting thinner on the machine and put it through again, then down again etc.. until it's the right thickness. I like mine quite thick or then again maybe I'm just lazy.

6. Once you have a sheet of pasta you can cut it into lasagne strips and use or freeze between sheets of baking paper or make something else. A popular pasta at the moment is pappardelle which is like linguine or tagliatelle, only wider. Place your pasta sheet horizontally and cover it in a fairly thick coating of flour, fold the left side over to meet the right. Cover this in more flour and fold left to right again, the flour's to stop it sticking when you cut it. Repeat until you have what looks like a thin Swiss-roll (4 or 5 times depending on how long it is), then take a large non-serrated knife. Cut the pasta in slices through the cross section, they should be about as thick as a thumb. Then shake out your pappardelle vigorously enough to get rid of most of the flour but not enough to break them too much.

7. Here's your pasta ready to cook for a couple of minutes in a large pan of boiling salty water, or dry in an airing cupboard. Serve with a sauce like bolognese or just some green pesto or even a drizzle of olive oil, parmasan and some chopped herbs. Scrummy!

Ingredients

Pasta

Salt And Freshly Ground Black Pepper
Egg Yolks 3
Fresh Herbs Like Parsley. Basil. Sage Sprigs
Spinach Leaves Handful
Plain Flour 2 Handfuls

To Serve

Olive Oil Drizzle
Black Pepper. Freshly Milled Grind
Freshly Grated Parmasan Few Swipes

Hints 'n' Tips

See tips on my Rainbow Pappardelle recipe!

Comments

Leave a Comment:

login to leave comments
Taste Blog

The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading

Accompaniment

Dourthe Bordeaux N 1 Sauvignon Blanc

Crisp green apple and gooseberry fruits, dry and aromatic with intense notes of citrus and exotic fruits. Dourthe Number 1 was a pioneer in a new generation of top dry white Bordeaux wines. Dourthe winemakers select the finest grapes from the most suitable vineyards that are carefully vinified to produce this great wine. Buy this wine if you like: Aromatic white wine with a kick. Green pepper, ripe melon fruit and crisp acidity.