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4 Servings
INGREDIENTS
For pasta:
400g pasta flour
3 eggs
200g baby spinach
100g tarragon
2 tbsp water
Salt
For sauce:
250g ricotta
50ml olive oil
50g almonds
Allergens are marked in bold
Step 1
Cook the baby spinach and tarragon in a pan over medium heat (6) for about 5 minutes.
Finely puree the spinach and herb mixture in a blender and leave to cool.
Step 2
For the pasta, put the flour on the work surface and make a well.
Separate the egg yolk from the egg white and place in the center of the well. Add the spinach and herb mixture and season with salt.
We suggest: FlexInduction
Within the flexible zone, the NEFF FlexInduction hob recognises the size and shape of the pan and heats it exactly where it is.
Find out more
Step 3
Knead everything into a firm dough. If the dough still sticks, add a little flour. Wrap in cling film and place in the fridge for at least 30 minutes.
Step 4
Divide the dough into 2-3 portions, flour well and roll into 3 mm thick sheets with a pasta machine.
Dust the sheets with flour in between and cut into ribbon noodles.
Step 5
For storage, form small nests and dust with flour again. Just before eating, place in boiling water for 3 minutes. Finish with ricotta, olive oil and chopped almonds and enjoy!
