Homemade Green Tagliatelle with peas
Homemade Green Tagliatelle with peas. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…
- 300 g wheat flour
- 2 piece eggs
- 150 g fresh spinach
- 30 g halal-certified butter
- 30 g halal-certified hard cheese made with microbial coagulant
- 4 g salt
- 2000 ml cooking water
- 120 g green peas
- Cook the spinach in a small portion of the measured water for 3 minutes. Drain, squeeze very dry and chop finely; let cool. Use fresh or frozen peas.
- Mix flour, eggs and spinach; knead for 8 minutes. Cover and rest for 30 additional minutes. Roll to 1 mm thickness and cut into 7 mm ribbons; dust lightly using flour from the measured amount.
- Cook all variation vegetables with 100 ml of the measured water in a covered pan for 10–12 minutes until tender. Add butter and keep warm.
- Boil the remaining water with salt. Cook tagliatelle for 3–5 minutes until the dough is fully cooked; drain and toss with the vegetables and cheese. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: Xocolatl (talk) 15:50, 16 June 2017 (UTC) — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Tagliatelle_mit_geschmorten_Zucchini.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Tagliatelle with braised courgette; this formula makes spinach-coloured noodles and varies the vegetables.
Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Homemade Green Tagliatelle.