plate2My grandmother made pasta, my mother made pasta, so now the time has come for me to make some. I didn’t want to make just noodles. I figured the first time must be something special, so I had the idea that it’s time for spinach tagliatelle. I searched through various blogs and websites and they were all different, so had to come up with my own measurements and keep my fingers crossed that it would work out. 20 minutes later the dinner was ready. My husband thought it would take me a whole day, and it probably would have been a longer process if it wasn’t for my Kitchen Aid pasta roller and cutter attachments. To make the dough, however, I used the old technique involving my hands :) I myself thought it would be more difficult but it wasn’t at all. And now I can’t wait to make more different types and colors of pasta.

Serving: 4
Preparation: 15 minutes
Cooking : 20 minutes (depending on which protein you decide to use it might be a bit longer)
Calories: 470 without protein addition.

Ingredients for pasta:
8 oz/220g fresh Spinach (frozen is fine as well)
2 cups of all purpose flour
1 teaspoon of salt
2 eggs
1 tablespoon of water
1 tablespoon of fresh grated Parmesan cheese

1 cup of white wine
1 tablespoon of diced shallots
2 garlic gloves, minced
1 teaspoon of chopped green or red chili pepper
1 teaspoon of canola oil
1/2 cup of cooking cream 35%
Pinch of salt and pepper for taste

Roasted tomatoes:
two containers of Cherry tomatoes
5 garlic cloves
1 tablespoon of kosher salt
1 tablespoon of Provence herbs
1 tablespoon of olive oil

Scallops from my previous recipe for scallops

ingredients kolaz
If you are using fresh spinach, cook it on a frying pan without any salt or olive oil. It will reduce its size significantly. Cool it down and strain the water through a colander or cloth. If you are using frozen spinach, thaw it first and strain it as well. Put the flour on the working space, make a little well and crack the two eggs inside it. Then add the salt and start to mix it, adding the spinach and water if necessary. Knead the dough for about 5 minutes. If it’s too sticky, add some more flour. Depending on how well you strained the spinach you might require more flour. Roll it into a ball, cover it with a kitchen towel and let it rest for 20 minutes.
During that time start roasting the tomatoes. Preheat the oven to 375F/. 190C. Transfer the tomatoes in the roasting pan, drizzle with olive oil, sprinkle the salt and herbs and add the roughly chopped garlic. Roast them for about 30 minutes.
Boil the water for pasta. After the dough is rested, cut it into half and start with the first batch.

kolaz rolling pasta
Using the Kitchen Aid attachments makes it a much faster process because I don’t really need to roll out the dough but flatten it a little bit and let it run through the roller.
If you using a roller, sprinkle some flour on the working surface to make sure the dough doesn’t stick and start rolling it out until thin. Then use either a pizza cutter or knife and cut the tagliatelle noodles half inch/1 cm thick.

resting pasta
Separate the noodles and sprinkle with flour. Cover them with kitchen towel and let them rest until the water starts boiling.
You will need 6 minutes to cook the scallops so just before the pasta water starts boiling transfer the scallops to the skillet. Instead of using scallops you can use shrimp or grilled chicken. If you are using chicken you will need to start grilling it at the same time you put the tomatoes in the oven.
When the water is boiling, add some salt and add your pasta, change the heat to medium and cook for 3 minutes. Strain it and put aside.
pasta and tomatoes
On a different skillet put a teaspoon of canola oil and once it is heated add the shallots. Stir it and after 1 minute add the garlic and chopped chili. Stir it for another minute and add the white wine. Change the heat to high and cook the wine for about 3 minutes until it reduces to half. Add the cooking cream and mix it all well. Add the cooked pasta and mix it all well but don’t cook it. Turn the heat off. Then taste it and see if you need to add more salt and pepper. Remember that you will be adding some parmesan cheese so don’t over salt it.
Your tomatoes and scallops (or whatever protein you are using) should be ready by the time you finish mixing your pasta with the sauce.
The amount of pasta from 2 cups of flour should be good for 4 servings but if you are such a pasta lover like I am it might be good for only two :)


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