Oh.My.God.
I have died and gone to gastronomic heaven. And I’m loving every bit of it.
Victor has once again shown why I love La Cucina Italiana Magazine. And this months, The Pasta Issue.
After the fantastic pasta from yesterday, Victor decreed that, on Mondays, he would be making all of the various pasta dishes in the magazine. Starting today.
Today was Tagliatelle ‘Paglia e Fieno’ con Prosciutto e Funghi. “Straw and Hay” Tagliatelle with Prosciutto and Mushrooms. The straw is the yellow pasta,, the hay is the green. Colorful names, these Italians have for their foods, eh? But colorful names aside, the key to this is the homemade pasta. And Victor made the lightest, most wonderful flavorful pasta one could ever imagine. Firm, yet silken. With body and substance without heaviness.
Perfection.
We’ve had the pasta roller for years and I do have to admit I haven’t pulled it out in months. But after tonight, I think it’s going to be a regular visitor in the kitchen – especially this fall and winter.
Tagliatelle “paglia e fieno” – (Straw and Hay” Tagliatelle)
Makes about 14 oz of Pasta.
- 4oz fresh spinach
- Fine sea salt
- 2 cups unbleached all-purpose flour
- 2 large eggs
- 2 large egg yolks
Parchment paper or wax paper
Trim stems from spinach, discard stems. Rinse leaves in cold water, do not dry.
In a medium saucepan with a pinch of salt, cook spinach over medium heat covered, until tender, 3 to 5 minutes.
Drain spinach and let cool, then gently but thoroughly squeeze out excess liquid and very finely chop.On a clean work surface, mound 1 cup flour and form a well in the center.
Add 1 egg, 1 egg yolk and spinach into the well. Using a fork (or your fingers) gently break up yolk and slowly incorporate flour . Continue until the liquid is absorbed, then knead for 10 minutes.
Wrap dough tightly in plastic and let rest for 30 minutesRepeat the process above with the flour and eggs to make the other half of the dough. Knead for 10 minutes and wrap in plastic and let rest for 30 minutes
After the dough has rested:
- Take the spinach dough and divide into 3 equal pieces (cover the other two and set aside)
- Set the rollers of pasta machine at the widest setting then feed pasta through rollers 3 or 4 times folding and turning pasta until it is smooth and the width of the machine.
- Roll dough through the machine, decreasing the setting one notch at a time (do not fold or turn the dough this time) until pasta sheet is a scant 1/16 inch thick.
- Cut sheet in half crosswise, lightly dust both sides with flour. Layer sheets between floured pieces of parchment or wax paper.
- Repeat the process until both types of dough is rolled out.
Cutting:
- Loosely roll up the pasta sheet and with a very sharp chefs knife, cut rolled sheet crosswise into ¼ inch strips.
- Unroll ribbons of pasta, lightly dust with flour and spread on a lightly floured baking sheet.
- Repeat with remaining pasta sheets.
To cook:
- Bring a large pot of salted water to a boil.
- Add Tagliatelle and cook until tender – about 3 minutes…no more.
- Drain and sauce with whatever sauce you are using.
Tagliatelle “paglia e fieno” con prosciutto e funghi – Straw and Hay Tagliatelle with Prosciutto and Mushrooms.
- Fine sea salt
- 6 oz 1/8 inch thick slices prosciutto – cut into matchsticks
- ½ lb button mushrooms, trimmed and sliced
- 1 large shallot, finely chopped
- 2 tbls unsalted butter
- 3 large or 5 small sage leaves
- 1 cup heavy cream
- ¼ cup finely chopped flat leaf parsley
- ¼ cup finely grated Grana Padano or Parmigiano Reggiano cheese
1 recipe (14 oz) fresh straw and hay Tagliatelle or 14 oz dried from the store.
- Bring a large pot of salted water to a boil.
- In a large skillet, combine shallot, butter and sage, heat over medium-high heat, stirring occasionally until butter is melted.
- Add mushrooms and cook, stirring for 1 minute.
- Remove sage leaves at this point and add the matchstick prosciutto and cook until golden, but still tender (about 3 minutes)
- Add cream to the skillet, bring to a simmer and cook for 1 minute.
- Stir in parsley and cheese, remove sauce from heat.
- When pasta is al dente, reserving ¼ cup of pasta water, drain pasta and add to the skillet with the hot sauce. Add a bit of the pasta water only if you feel you need to thin the sauce a bit. Toss.
- Serve and eat immediately.
I bought a loaf of fresh-baked crusty Italian bread at the store today in anticipation of this dinner. I sliced it – and didn’t touch a slice. I was too busy loving every bite of the pasta.
And while it looks like a lot of work, it’s not, really. And trust me – it is worth every second spent in the kitchen.
I can’t wait until next Monday!
Tagliatelle “paglia e fieno” – (Straw and Hay” Tagliatelle)
Makes about 14 oz of Pasta.
4oz fresh spinach
Fine sea salt
2 cups unbleached all-purpose flour
2 large eggs
2 large egg yolks
Parchment paper or wax paper
Trim stems from spinach, discard stems. Rinse leaves in cold water, do not dry.
In a medium saucepan with a pinch of salt, cook spinach over medium heat covered, until tender, 3 to 5 minutes.
Drain spinach and let cool, then gently but thoroughly squeeze out excess liquid and very finely chop.
On a clean work surface, mound 1 cup flour and form a well in the center.
Add 1 egg, 1 egg yolk and spinach into the well. Using a fork (or your fingers) gently break up yolk and slowly incorporate flour . Continue until the liquid is absorbed, then knead for 10 minutes.
Wrap dough tightly in plastic and let rest for 30 minutes
Repeat the process above with the flour and eggs to make the other half of the dough. Knead for 10 minutes and wrap in plastic and let rest for 30 minutes
After the dough has rested:
Take the spinach dough and divide into 3 equal pieces (cover the other two and set aside)
Set the rollers of pasta machine at the widest setting then feed pasta through rollers 3 or 4 times folding and turning pasta until it is smooth and the width of the machine.
Roll dough through the machine, decreasing the setting one notch at a time (do not fold or turn the dough this time) until pasta sheet is a scant 1/16 inch thick.
Cut sheet in half crosswise, lightly dust both sides with flour. Layer sheets between floured pieces of parchment or wax paper.
Repeat the process until both types of dough is rolled out.
Cutting:
Loosely roll up the pasta sheet and with a very sharp chefs knife, cut rolled sheet crosswise into ¼ inch strips.
Unroll ribbons of pasta, lightly dust with flour and spread on a lightly floured baking sheet.
Repeat with remaining pasta sheets.
To cook:
Bring a large pot of salted water to a boil. Add Tagliatelle and cook until tender – about 3 minutes…no more. Drain and sauce with whatever sauce you are using.