Pasta (option with tomato paste and spinach)

Category: Dairy and egg dishes
Pasta (option with tomato paste and spinach)

Ingredients

For red dough:
Flour / s 200 g
Whole grain flour 100 g
Egg C0 2 pcs (130 gr)
Salt 4 g
Olive oil 15 gr (1 1/2 tbsp)
Tomato paste 50 g
For green dough:
Flour / s 250 g
Whole grain flour 100 g
Egg C0 2 pcs (130 gr)
Salt 4 g
Olive oil 15 gr (1 1/2 tbsp)
Frozen spinach 50 g
Water 40 g
Pasta sauce:
Champignon mushrooms 300 g
Celery 4 feathers
Yellow onion medium 2 pcs
Butter 40 g
Sunflower oil for sautéing vegetables
Salt taste
Spices (Provencal herbs) 2 tsp
Cream 10% 150 ml
Dried Tomatoes 1 handful

Cooking method

  • 1. Making a paste. We knead the dough in the way you are used to. I did it in HP. The dough was crumbly, so a silicone spatula helped to form the bun. Wrap the finished dough in foil and let stand for 30 minutes.
  • 2. She rolled out the dough on the Lapsherezka. In this case, the final thickness was 4. (my noodle cutter has 6 thickness positions).
  • 3. Cut the Pastabike noodles into short strips (the length is equal to the width of the layer to be rolled out). Dry. Boil until half cooked.
  • 4. Sauce: onion + celery parit, then add spices + dried tomatoes and chopped mushrooms. Allow the mushrooms to boil and add butter - lightly fry and pour in the cream, simmer a little and add the noodles to the sauce.
  • Pasta (option with tomato paste and spinach) Pasta (option with tomato paste and spinach) Pasta (option with tomato paste and spinach) Pasta (option with tomato paste and spinach) Pasta (option with tomato paste and spinach)

Note

Bon Appetit!

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