Soft, fat noodles inspired me to dig out our pasta machine.
I adored the handmade handkerchief noodles at Farina. The dish is called Mandilli di seta al Pesto. Each luscious bite of pasta had a punch of flavor from the basil and almond pesto.
This weekend, we made pasta with garlic sausage and Rachel Ray’s bolognese sauce.
I wanted to make spinach-flavored noodles.
My hubby thought a recipe from Kelsey’s Essentials called for blanching a whole bag of green leaves and making a purée out of them.
However, her recipe used only three tablespoons of puréed spinach. I think something got lost in translation.
I decided to add the rest of the spinach to the bolognese sauce.
I also used a pasta recipe from a bag of Bob’s Red Mill Semolina flour.
Making pasta takes a lot of time in the kitchen. It helps when you have a glass of wine or two.
Cutting up pasta also takes up a lot of space in the kitchen. We used one table to roll out the dough and cut it up.
Salted boiling water transformed elastic dough into firm pasta noodles.
It felt like a hearty meal.
