This tagliatelle green pasta recipe forms part of festivity menus in Abruzzo
4 eggs, flour (300 gr.), spinach (300 gr.), olive oil, salt.
Boil the spinach, then drain and let it cool.
Put the flour on the table and make a 'well'. In the middle add the spinach which has been roughly chopped as well as the eggs.
Start to knead, first using a fork and then with your hands.
As the mixture becomes consistent and smooth, put it to one side to rest.
With a rolling pin, flatten the dough until it becomes s fine.
Roll the sheet of pasta to form a sausage shape, then slice with a knife to form the tagliatelle.
Allow to strips to dry slowly.
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• porchetta from campli • masciarelli wines • story of saffron • ventricina ham • salted cod festival • cuisine of teramo • abruzzo salami • wheat from torano • confetti from sulmona, italian liqueurs • montepulciano d'abruzzo wine • corfinio liqueur
• majella • vasto • tollo • abruzzo coast • caramanico terme • sheep migration • teramo • abruzzo beach resorts • navelli plain • sulmona • l'aquila • scanno • pacentro • abruzzo ski resorts • museums of abruzzo • art history tour • abruzzo wild animals • short abruzzo history • gran sasso • origin of name italia • home of cooks • natural parks