DISHORA / RECIPES
Spinach pici pasta,
rolled by hand
Fresh green noodles meet juicy tomatoes, basil and Parmesan.
Next: ingredients.
DISHORA / RECIPES
Ingredients • serves 4
200 g fresh baby spinach, washed & surface-dried
300 g all-purpose flour, plus a little for dusting as needed
2 tbsp olive oil
400 g cherry tomatoes, halved
3 garlic cloves (about 9 g), thinly sliced
15 g fresh basil, torn
30 g Parmesan, finely grated (vegetarian rennet if needed)
¼ tsp fine salt (for sauce)
¼ tsp black pepper
Dough adjustment: water or flour, 1 tsp at a time, if needed
DISHORA / RECIPES
No pasta machine needed
Food processor
Kitchen scale
Large pot and large skillet
Slotted spoon or colander
Knife and cutting board
DISHORA / RECIPES
First, make the green dough
Process spinach and flour until a green dough gathers; stop to scrape down as needed. Knead briefly until pliable. If crumbly, add water 1 tsp at a time; if sticky, add flour 1 tsp at a time. Do not eat uncooked dough.
Visit the recipe for all instructions.