Where do I get inspiration for the recipes? Directly from my fridge!!!! Yesterday I opened my fridge and found a pack of spinach.

My brain started work immediately what could I cook for my kids! The idea came itself – certainly “green” noodles and Farfalle (bow-ties).

Actually the shape can be any! As my kids love pesto flavor I mix together baby spinach and basil leaves. The result is impressing. After cooking this green pasta tastes great and color stays deep green. For serving to intensify the flavor palette I add some olive oil, pesto sauce and parmeggiano reggiano.

Home-made spinach noodles and Farfalle

Ingredients:

• 125 g fresh spinach
• A handful of basil leaves
• Salt
• 2 tbsp olive oil
• Flour as much as needed to proper dough consistency

Cooking method:

1.Wash and dry baby spinach and basil leaves. Blend them with olive oil until smooth consistency.

2. Put some salt. Then add flour gradually and knead the noodles dough until the it is elastic.

3. Lightly massage it, put into the working surface and cover with a hot bowl (just rinse the bowl with some boiling water) and let the dough rest at room temperature for at least 15 minutes. It will be much more elastic after resting than it was before thanks to gluten activation).

4. Once the dough rests roll it thinly by hands using a long wooden rolling pin, all time dusting with a little flour to avoid sticking to the surface and pin.

5. After the sheet of noodles dough has reached the requisite thickness, shape it by hand or pass the dough through the chosen cutters.

6. Drape the cut noodles over the broom handle (or any other surface) to dry just a little, until ready to cook.

7. Alternatively, you can toss the cut dough lightly in flour and place it ia a resealable plastic bag and stash it in the freezer.

Cooking fresh pasta:

1. Use the large volume of water to prevent the noodles from sticking together. Bring the salted water to a boil in a large pot or saucepan.
2. Throw the noodles into the water. Stir them immediately, then repeat it only once or twice while cooking. Do not cover the pot.
3. Cook it 3-4 minutes. Noodles shouldn’t have a hard center or be soggy and floppy. Once it ready drain noodles in a colander.
4. Return the noodles to the pan. Serve it hot immediately with your favorite sauce.

Note: cooking time for fresh and dried pasta very according to the size and quality of the dough. The only way to check it is to taste it.

Other Colors of Pasta

TOMATO (RED): follow the basic noodles dough recipe, but using 100 ml home-made tomato paste or sun-dried tomato paste to the well in the flour.

BEET (PURPLE): roast 2 medium beets until softened, about 45 min. Let cool. Peel and grate or puree in a food processor. Continue as per the spinach noodles dough recipe.

CARROT (ORANGE): roast 2 carrots until softened, about 30 min. Let cool. Peel and grate or puree in a food processor. Contunue as per the spinach noodles dough recipe.