Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g potato (s), boiled
- 2 egg yolks
- 125 g flour
- 1 pinch nutmeg
- salt and pepper
- 2 tablespoon butter
- 2 tablespoon onion (s), finely chopped
- 12 small cherry tomatoes
- 120 g spinach leaves, cooked
- 1 clove garlic, finely chopped
- 1 tablespoon pine nuts
- 2 tablespoon parmesan, thin chips
Print Recipe
Pin Recipe Instructions
- Press the potatoes through a potato press. Knead with the egg yolk, flour, nutmeg, salt and pepper to form a smooth dough. Shape the dough into noodles the size of your little finger, tapering at both ends. Cook the pasta in boiling salted water for 4-5 minutes. Then lift out of the water, drain well and allow to evaporate.
- Melt the butter in a deep pan and sauté the onion until translucent. Add the pasta and toast until golden brown.
- Halve the washed tomatoes. Mix the spinach, garlic, tomatoes and pine nuts into the pasta and sauté briefly. Arrange on preheated plates and sprinkle with the parmesan shavings.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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