Makes 2 Servings
Chef Alphonsine and her husband John have been teaching an “enrichment course” at the elementary school in town. They used this recipe in one of the classes because the dough is simple enough even for school children to make. For the restaurant, she’s been making the dough as a wrapper for salmon ravioli. The dough turns a stunning shade of green when cooked; contrasting with the pink salmon filling, it’s a very colorful and popular dish.
1/2 pound of fresh spinach leaves
1 large egg
1 1/2 cups unbleached all purpose flour
Pinch of salt
1. Puree the spinach and egg in a food processor or blender until completely blended. Set Aside.
2. Mix the flour and salt together on a work surface and shape into a mound. Make a well in the center and drop the egg/spinach mixture in the center. Stir together gradually mixing the flour into the spinach mixture. Knead the dough with your hands until very smooth, 10 to 15 minutes. Add additional flour as needed to make a stiff dough, as the spinach will continue to give off moisture. Wrap the dough in plastic and let rest for one hour.
3. When the dough is ready to be rolled, cut in half. Flatten each piece into a rectangle about the width of the rolling bars on your hand cranked pasta machine, and thin enough to insert into the widest setting. A rolling pin may help.
4. Roll the dough through the machine. Fold it in thirds and roll it through three more times. Now proceed through all the settings, making it thinner and thinner until you have rolled it through the thinnest setting.
5. Cut the sheets of dough into 8 inch lengths, then cut into noodles, using the cutting bars on the pasta machine or rolling it up like a jelly roll and cutting it by hand with a sharp knife. Toss the noodles with rice flour or Wondera. You may cook the noodles immediately or let them sit at room temperature for an hour or so before cooking. To store the noodles any longer, spread them on a baking sheet and loosely cover with plastic wrap. They will keep for a week in the refrigerator.
6. Heat a large pot of salted water to boiling. Prepare cream sauce.
Lemon Cream Sauce
1 cup Heavy Cream
1 Tablespoons grated lemon zest
1 Tablespoons minced chives
Salt and Pepper to taste
1. Pour cream into a saucepan and heat over medium heat until slightly thickened. Stir in lemon zest, chives, salt and pepper to taste. Simmer a minute or two and keep warm.
2. Drop the noodles into the boiling water and cook about 3 minutes until done. Drain the pasta and set into a bowl. Spoon over warm cream sauce and serve immediately.
Source: Adapted by Chef Alphonsine from The Mediterranean K« Previous Page