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 Homemade Pasta with Spinach and Tomatoes Recipe
Pasta is prepared in a rather unusual, but very simple way, it can be frozen. The result is a festive version of a hot dish in Christmas green and red tones in case of unexpected guests.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Italian Cuisine
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Italian Cuisine
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Wash and dry the spinach leaves.
    Wash and dry the spinach leaves.
  2. Put it in the bowl of a food processor with a knife, add flour and chop. At first, the dough will look 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 does not seem dense enough to you.
    Put it in the bowl of a food processor with a knife, add flour and chop. At first, the dough will look 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 does not seem dense enough to you.
  3. This is the consistency obtained from a moist crumb.
    This is the consistency obtained from a 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 divide the dough into small pieces, roll them into thin sausages. The dough turns out to be very elastic, easily rolled out. Cover with a towel to keep it dry. You can freeze it, but then sprinkle it with flour and roll it into a nest or cut it short so that it is convenient to store and load into the mold.
    Then divide the dough into small pieces, roll them into thin sausages. The dough turns out to be very elastic, easily rolled out. Cover with a towel to keep it dry. You can freeze it, but then sprinkle it with flour and roll it into a nest or cut it short so that it is convenient to store and load into the mold.
  6. Boil water, add salt, pour in 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 water, add salt, pour in 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. Preparing the sauce. Garlic cut into plates, fry with rings of hot pepper in olive oil until a bright aroma appears.
    Preparing the sauce. Garlic cut into plates, fry with rings of hot pepper in olive oil until a bright aroma appears.
  8. Add the cherry halves, herbs of Provence, salt, pepper, cook for another 2-3 minutes.
    Add the cherry halves, herbs of Provence, salt, pepper, cook for another 2-3 minutes.
  9. Grate the hard cheese on a grater. Very tasty hard cheese, which in its taste qualities is not inferior to its famous Italian counterpart.
    Grate the hard cheese on a grater. Very tasty hard cheese, which in its taste qualities is not inferior to its famous Italian counterpart.
  10. Add the boiled pasta to the pan, pour a glass of water from the pan in which 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 pasta to the pan, pour a glass of water from the pan in which 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. Here's how it should work out.
    Here's how it should work out.
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