Summary

Ingredients

For the pasta:

• 300 grams flour
• 1 egg (s)
• 5 egg yolks
• salt
• 2 tablespoon oil, tasteless
• 700 g spinach

For the sauce:

• 100 g scampi
• 50 g butter
• 300 g spinach
• 2 spring onion (s)
• 1 clove garlic
• salt and pepper
• Chilli flakes

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Instructions

1. Remove the stalks from the spinach and wash. Then put in the blender and fill the blender with enough water for the machine to work. Mix until the spinach is really very finely chopped. Strain the mixture through a fine sieve. Throw away the residue in the sieve. Bring the spinach water to the boil. Definitely stop there! As soon as it boils, remove the saucepan from the heat immediately. The water foams up in a flash and the pot overflows. The green color has settled on top of the liquid when it boiled. Simply skim off with a large spoon.
2. Put the dough ingredients in a bowl, add the skimmed paint. The dough may need some water, it is best to use some of the green cooking water. Knead the dough well and then let it rest for at least an hour. Then roll out and cut into tagliatelle.
3. For the sauce, fry the chopped onions and garlic in butter until translucent. Add 300 g of cleaned spinach, put the lid on and wait until the spinach has collapsed. Add the scampi. Season with pepper, salt and some chilli flakes. Possibly assemble the liquid in the pan with ice-cold butter.
4. Cook the pasta for 2 minutes, drain and then immediately fold into the sauce.
5. The grass-green noodles also go very well with salmon, red mullets or with cheese sauce.
6. Important tip: this ONLY works with fresh spinach!