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:


  • 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


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

Preparation time: 30 minutes
Cooking time: 4 to 5 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Tagliatelle with spinach and raw ham

My favorite wine for this recipe: Riesling Grape Riesling
Temperature between 08 ° and 10 °

Ingredients Grill the pine nuts Prepare the fresh pasta Slice the ham Cook the spinach

Related Articles


Laithwaites Wine Club Review

I joined the Laithwaites Wine Club and paid out of my own pocket to become a member and give you this Laithwaites Wine Club Review. Below I’m …


Fender Player Stratocaster Review

The preamble Before we start, know this: This latest guitar review is a long time in the making. If you’re a reader of this blog, …


Pawp Pet Insurance Review

We’ve rated Pawp on price, coverage, policy options, waiting periods, customer support, and more. Read our Pawp pet insurance alternative review to see how this …


The Farmer’s Dog Review – Farm to Bowl Dog Food

Going through some ingredients labels on some dog foods can leave you scared. At times, the labeled constituents contain names that can be hard to …


Doctissimo and its partners wish to use cookies or other tracers and process your personal data (browsing data, data & eacute; entered in your account and / or when using the services, etc.) for:

  • Audience measurement
  • Features related to social networks,
  • Personalized content; and content performance measurement,
  • Personalized advertising, performance measurement of advertising and audience data,
  • Develop and improve products,
  • Precise geolocation data and identification by analysis of the terminal,

You can authorize or refuse all or part of these data processing operations which are based on your consent or on the legitimate interests of our partners, & agrave; with the exception of cookies and / or tracers necessary for the operation of this site. You can change your choices & agrave; at any time by clicking on "Cookie preferences" at the bottom of each page. To learn more, see our & nbsp; privacy policy < span>.