5 oz (150 g) spinach leaves (net prepared weight)
1 lb 2 oz (500 g) strong white flour
2 eggs
4 oz (120 g) grated Parmesan cheese
salt
1 lb 2 oz (500 g) strong white flour
2 eggs
4 oz (120 g) grated Parmesan cheese
salt
For the walnut sauce:
4 oz (120 g) shelled walnuts
1 large slice stale white bread
approx 4 fl oz (120 ml) milk
1 small clove garlic
1 tbsp fresh marjoram leaves
1 1/2 tbsp toasted pine nuts
butter
3 tbsp extra-virgin olive oil
5 1/2 fl oz (160 ml) double cream
salt
1 large slice stale white bread
approx 4 fl oz (120 ml) milk
1 small clove garlic
1 tbsp fresh marjoram leaves
1 1/2 tbsp toasted pine nuts
butter
3 tbsp extra-virgin olive oil
5 1/2 fl oz (160 ml) double cream
salt
method
1. Wash the prepared spinach leaves well, drain briefly and cook for a few minutes with no added water in a saucepan with a tightly fitting lid until wilted. Leave to cool, then squeeze out a handful at a time to eliminate all excess moisture; chop very finely or process to a thick puree.
2. Make the pasta dough: make a well in the flour in a large mixing bowl or on a pastry board, break the eggs into it and add the spinach. Gradually mix these into the flour; knead well; the dough should be smooth and soft.
3. Wrap in cling film and chill in the refrigerator for at least 30 minutes, then roll out on a lightly floured pastry board or working surface with a floured rolling pin into a very thin square sheet.
4. Fold the top and bottom edges over to make 3 in (8 cm) 'hems' or turnings. Keep turning both sides over towards the centre until the 2 flattish rolls meet in the centre. Take one folded side and place it on top of the other by making a final fold, placing the two flattish rolls on top of one another.
5. Cut firmly down across these rolls with a very sharp, large knife into 1/8 in (3 mm) wide slices, squashing the layers together as little as possible and unravelling each slice once cut.
6. Spread out and leave to dry for at least 1 hour; if these very thin ribbon noodles (taglierini) are not dried they will tend to stick to one another when cooked. If you prefer, buy ready-made pasta.
7. While the noodles are drying, make the walnut sauce. Soak the bread in the milk, squeeze out excess moisture and place in the food processor with the walnuts, peeled garlic clove, marjoram, a pinch of salt and the pine nuts.
8. Process briefly, just enough to make the mixture smooth. Turn into a mixing bowl and gradually mix in the oil and cream, adding a little at a time; add a little more salt to taste.
9. Bring a very large saucepan three-quarters full of salted water to a boil, add the noodles and keep at a fast boil for 2-3 minutes Qonger if using commercially prepared noodles), or until tender with just a little bite left. Drain and stir in the walnut sauce.
10. Serve at once with grated Parmesan cheese.
2. Make the pasta dough: make a well in the flour in a large mixing bowl or on a pastry board, break the eggs into it and add the spinach. Gradually mix these into the flour; knead well; the dough should be smooth and soft.
3. Wrap in cling film and chill in the refrigerator for at least 30 minutes, then roll out on a lightly floured pastry board or working surface with a floured rolling pin into a very thin square sheet.
4. Fold the top and bottom edges over to make 3 in (8 cm) 'hems' or turnings. Keep turning both sides over towards the centre until the 2 flattish rolls meet in the centre. Take one folded side and place it on top of the other by making a final fold, placing the two flattish rolls on top of one another.
5. Cut firmly down across these rolls with a very sharp, large knife into 1/8 in (3 mm) wide slices, squashing the layers together as little as possible and unravelling each slice once cut.
6. Spread out and leave to dry for at least 1 hour; if these very thin ribbon noodles (taglierini) are not dried they will tend to stick to one another when cooked. If you prefer, buy ready-made pasta.
7. While the noodles are drying, make the walnut sauce. Soak the bread in the milk, squeeze out excess moisture and place in the food processor with the walnuts, peeled garlic clove, marjoram, a pinch of salt and the pine nuts.
8. Process briefly, just enough to make the mixture smooth. Turn into a mixing bowl and gradually mix in the oil and cream, adding a little at a time; add a little more salt to taste.
9. Bring a very large saucepan three-quarters full of salted water to a boil, add the noodles and keep at a fast boil for 2-3 minutes Qonger if using commercially prepared noodles), or until tender with just a little bite left. Drain and stir in the walnut sauce.
10. Serve at once with grated Parmesan cheese.
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