Tagiatelle with spinach
With the flat noodles with their perfect shape (tagliatelle), which are layered in strands, the secret of their quality lies when they are rolled out, because they too are made like homemade noodles and not pressed into shapes. The drying process is very long and takes a long time to ensure that the flour and fresh eggs retain their nutritional value. They are then colored with spiant.
This careful production method enables a "porous and coarse" texture of the pasta, which results in a perfect interaction with the sauces
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- white wine
- olive oil
- homemade shashcha or peeled tomatoes
- spinach tagliatelle
- green olives if desired
live oil. Add a little finely chopped garlic, parsley and white wine and simmer. When the wine evaporates, add the homemade salsa and, if desired, add sliced green olives and capers (if you haven't cooked the homemade one, you can use peeled tomatoes). Season to taste. Cook to the desired density and, stirring gently, occasionally shake the pan. Cook the pasta and mix with the sauce.