Tagliatelle with spinach and raw ham

Recipe for Tagliatelle with spinach and raw ham

Fresh tagliatelle, I made them in the morning, for the first time, I did not dry them and it is very good too. Be careful when cooking the spinach, you just need to fry it for a few minutes, it will keep beautiful colors and will be delicious. I often buy the heels in my hypermarket to make this kind of recipe, it often allows to have high quality hams and especially to be very generous. We hardly buy industrial pasta anymore, fresh pasta is irreplaceable; for this recipe I used 200 g of flour is still too much, next time I will test with 100 g. I have not cooked the raw ham, I like it better placed on the hot plate, I find that the raw ham goes wonderfully with the pasta.

Tagliatelle recipe with spinach and raw ham for 4 people:

Ingredients

200 g flour
2 eggs
3 g of fine salt
200 g fresh spinach
50 g pine nuts
4 large button mushrooms
125 g of raw ham
3 tablespoons of olive oil
4 turns of a pepper mill

Instructions

Preheat the oven to 80 °
Place the plates at the bottom of the oven.
Prepare the fresh dough, make a ball, then film and leave to rest for 30 minutes.
Peel the garlic then finely chop it.
Hull the spinach, then rinse it under running water.
Clean the mushrooms, then cut them into six.
Roll out the dough to the chosen thickness, then cut the tagliatelle.
Heat a pan with 2 tablespoons of olive oil.
Sear the mushrooms for a few minutes so that they brown well, then set aside in the oven.
Add a spoonful of olive to the pan and sear the garlic.
Add the spinach, sear for 2 to 3 minutes, then set aside in the oven.
Slice the cherry tomatoes and sear them in the pan, then set them aside in the oven.
Cook the tagliatelle in a large volume of salted water.
Drain the tagliatelle.
Heat the pan with a spoon of olive oil.
Add 4 turns of the pepper mill.
Deglaze the pan with the fresh tagliatelle.
Share the tagliatelle on hot plates.
Add the ingredients.
Enjoy without moderation.