Ingredients
- spinach 50g, chopped
- eggs 2
- ‘00’ flour 200g, plus extra for kneading (see notes below)
- unsalted butter 75g, diced
- sage 12 leaves
- parmesan (or veggie alternative) finely grated, to serve
Method
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Step 1
Put the spinach into a colander and pour over a kettle of just-boiled water until fully wilted. Cool, then use clean hands to squeeze as much water as possible from the spinach.
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Step 2
Put the spinach and eggs into a small food processor and whizz until smooth. Add the flour and a pinch of salt, and pulse until it comes together as a dough. Tip out onto a lightly floured worksurface and knead for 10 minutes until really smooth, adding a little extra flour if it’s a little sticky. Cover and chill for 30 minutes.
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Step 3
Sprinkle a little flour on the dough and roll out on a lightly floured worksurface until about 2mm thick. It should wobble when gently blown on. Use a pizza cutter or knife to cut the pasta into rough triangles.
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Step 4
Put the butter in a large frying pan and heat until foaming. Continue to cook, while stirring, until the butter turns brown and smells nutty. Add the sage leaves to the pan for a minute, then remove from the heat and put the sage leaves on a plate.
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Step 5
Cook the pasta in a very large pan of boiling salted water for 3 minutes or until al dente. Use a pair of tongs or a large slotted spoon to lift the pasta into the frying pan and toss really well in the butter, cooking over a medium heat for a minute if it’s a little saucy. Divide between four plates and sprinkle with parmesan and the sage.
Italian flour is graded by how much bran and germ has been removed, and how finely it’s ground. ‘00’ means that it’s extra fine.
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Nutritional Information
- Kcals 364
- Fat 18.7g
- Saturates 10.7g
- Carbs 38.9g
- Sugars 0.4g
- Fibre 2.1g
- Protein 8.9g
- Salt 0.2g