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Print Recipe
Homemade Pasta with Spinach and Tomatoes Recipe
Pasta is prepared quite unusual, but very simple way, it can be frozen. The result is a festive version of a hot dish in Christmas green and red colors in case of unexpected guests.
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Wash and dry spinach leaves.
    Wash and dry spinach leaves.
  2. To put it into the bowl of a food processor with the knife, pour the flour and chop. At first, the dough will be a little like, but gradually spinach will give juice and knead the dough. I advise you not to add all the flour at once, put 50 grams and add it only if the dough seems to you not tight enough.
    To put it into the bowl of a food processor with the knife, pour the flour and chop. At first, the dough will be a little like, but gradually spinach will give juice and knead the dough. I advise you not to add all the flour at once, put 50 grams and add it only if the dough seems to you not tight enough.
  3. That's the texture turns moist crumb.
    That's the texture turns moist crumb.
  4. Put it on the table and knead the dough. Cover the dough with a bowl and leave for 10 minutes.
    Put it on the table and knead the dough. Cover the dough with a bowl and leave for 10 minutes.
  5. Then, share small pieces of dough, roll palms thin sausages. The dough is very elastic, rolls out easily. Cover with a towel to keep dry. You can freeze, but then pour the flour and roll the nest or cut short, so it is convenient to store and load in a pan.
    Then, share small pieces of dough, roll palms thin sausages. The dough is very elastic, rolls out easily. Cover with a towel to keep dry. You can freeze, but then pour the flour and roll the nest or cut short, so it is convenient to store and load in a pan.
  6. Boil the water, add salt, pour 1/2 tablespoon of Apple cider vinegar, so that the color of the paste does not fade and boil the paste for 5 minutes.
    Boil the water, add salt, pour 1/2 tablespoon of Apple cider vinegar, so that the color of the paste does not fade and boil the paste for 5 minutes.
  7. Making the sauce. Garlic cut into plates, fry with rings of hot pepper in olive oil until bright flavor.
    Making the sauce. Garlic cut into plates, fry with rings of hot pepper in olive oil until bright flavor.
  8. Add halves of cherry, Provencal herbs, salt, pepper, cook for another 2-3 minutes.
    Add halves of cherry, Provencal herbs, salt, pepper, cook for another 2-3 minutes.
  9. Grate the hard cheese. Very tasty hard cheese, which is not inferior in its taste to its famous Italian counterpart.
    Grate the hard cheese. Very tasty hard cheese, which is not inferior in its taste to its famous Italian counterpart.
  10. Add the boiled paste to the pan, pour a Cup of water from the pan, where the pasta was cooked, sprinkle with grated cheese and cook, stirring until the cheese turns into a thick cheese sauce, it's literally 2-3 minutes.
    Add the boiled paste to the pan, pour a Cup of water from the pan, where the pasta was cooked, sprinkle with grated cheese and cook, stirring until the cheese turns into a thick cheese sauce, it's literally 2-3 minutes.
  11. That's how it should turn out.
    That's how it should turn out.

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