• Spinach fettuccine alfredo (Rachel Tolosa Paz)Source: Rachel Tolosa Paz

This homemade spinach fettuccine is actually very easy to make. The trick is to make sure that the cooked spinach is very dry.

Serves
4

Preparation

50min

Cooking

25min

Skill level

Easy
By
Average: 5 (1 vote)
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Alfredo sauce does not traditionally contain ham, but it is a popular inclusion in Argentina. This version also omits cream, but you can add 60 ml (2 fl oz¼ cup) pouring (single/light) cream after cooking the ham if you prefer an even richer sauce.

Ingredients

  • 100 g (3½ oz) butter
  • 4 garlic cloves, finely chopped
  • 150 g (5½ oz) thinly sliced ham, cut into thin ribbons
  • 2 tbsp coarsely chopped flat-leaf parsley, to serve
  • 100 g (3½ oz) shaved parmesan, to serve

 

Spinach fettuccine

  • 300 g (10½ oz) English spinach
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp olive oil
  • 375 g (13 oz/2½ cups) plain (all-purpose) flour, plus extra for dusting
  • 1 tsp coarse sea salt
  • fine semolina, for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time: 1 hour

1. To make the spinach fettuccine, preheat the oven to 180°C (350°F). Line a small baking dish with baking paper.

2. Trim the spinach of any woody stalks, then rinse well to remove any dirt. Roughly chop the spinach and spread out over the prepared dish. Firmly seal the dish with foil, then transfer to the oven and cook for 15 minutes, until the spinach is steamed and wilted. Allow the spinach to cool a little, then tip onto a clean tea towel. Fold the tea towel over and press to remove as much excess moisture from the spinach as possible. Transfer the spinach to the bowl of a food processor and process to a purée.

3. In a bowl, whisk the eggs, egg yolk and olive oil until combined, then pour into the food processor and process with the spinach. Add the flour and salt in one batch and process for about 10 seconds, until the dough just comes together. Tip the dough onto a lightly floured work surface and knead for 4–5 minutes, until smooth and elastic. As it is kneaded, the dough will become an intense green colour. Divide the dough into eight equal-sized portions, then lightly flour each portion. Roughly form the dough into discs, wrap in plastic wrap and set aside for 1 hour. At this stage the dough can be refrigerated or frozen.

4. Set the pasta machine to its widest setting. On a lightly floured work surface, roughly flatten the dough, so it can be more easily rolled through the machine. Working with one portion of dough at a time, pass the dough through the pasta machine twice, gently supporting it with your palm as it passes through. Adjust the pasta machine to the next setting and feed the dough through again two more times. Adjust the machine to the third setting and repeat.

5. Lay the pasta sheets on a work surface dusted with fine semolina and sprinkle some semolina over each sheet of pasta. Fit the fettuccine cutter to the pasta machine and feed through the pasta, gently holding the strands as they come out the other side. If your pasta machine doesn’t have a fettucine cutter, roll each sheet of dough into a log then slice into 1-cm (½ in) wide strips. Toss the fettuccine in semolina and twist into clumps on a baking tray or large tray.

6. Bring a large saucepan of lightly salted water to the boil. Working in batches, add the fettuccine and cook for 3–4 minutes, until they rise to the top, then drain well.

7. Melt the butter in a large frying pan over medium–high heat. When the butter starts to sizzle, stir through the garlic and cook for just a few seconds to flavour the oil. Stir through the ham and cook for 2–3 minutes, then stir through the pasta until just combined.

8. Serve with the parsley and shaved parmesan scattered over the top.

 

Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99