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  • For the pasta

  • 500g uncooked clean spinach

  • 2 eggs

  • 400g double '00' strong flour

  • For the spinach sauce

  • 20 leaves of cleaned spinach

  • 1 shallot finely chopped a la julienne

  • 100ml of vegetable stock

  • 1 tbsp parmesan

  • 5 cherry tomatoes, deseeded and cut in small cubes.


  • 1.

    Blanch the spinach, drain it and put in cold water immediately to keep colour and flavour.

  • 2.

    Remove spinach from cold water, squeeze well to remove all excess water. In a blender put two eggs with the spinage and liquidise and slowly add the flour until it binds together.

  • 3.

    Remove mixture and keep rolling through pasta machine until it is all one green colour. Place on clean film and let rest for app 1 hour.

  • 4.

    Remove from fridge, roll out to a thickness of 2mm and shape and cut to your requirements.

  • For the sauce:

  • 1.

    In a frying pan add olive oil and sweat the shallots. Then add stock and cubes of tomatoes. Boil pasta , then in a frying pan, sauté the whole.

  • 2.

    Place in a plate with a tablespoon of parmesan.

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