For six people

1 pound of flour
3 eggs
3 ounces of pureed spinach

"These are the pale green strips of pasta, cut in oblongs as large as 3 inches by 2 inches, and although it is possible and permissible to use in their place the green ribbon noodles obtainable in most shops that sell pasta, you may, if you are successful with your home-made tagliatelle, wish to experiment with this refinement of pasta. For six people the quantities are the same as those for tagliatelle, except that instead of lukewarm water for mixing, you need 3 ounces of pureed spinach (which is weighed after, not before cooking, remember). Start again with your pound of flour heaped on a board, with a well made in the centre into which you break three eggs. After blending these with the flour, work in the spinach, and proceed with your kneading, rolling, drying and cutting as you did for the tagliatelle, except that instead of cutting the pasta into strips, you cut it into rather large, flat oblongs...."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

Back to main list