Homemade Spinach Fresh Pasta with Wholemeal Spelt Flour with Light Béchamel & Poached Egg

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Ingredients 200 gr White Spelt Flour 100 gr Whole Spelt Flour 3 eggs 1 tblspoon olive oil 60 gr of spinach leaves 1 tblspoon water 40 gr light butter 30 gr spelt flour 100 gr skim milk salt Nutmeg 1 egg Parmesan cheese

Method Shred the spinach leaves together with the water and olive oil in a food processor. Put the flour on the clean kitchen counter. Form a cavity in the center and add the eggs. Beat with a fork slightly and fold and then drag the flour from the edge to the center, kneading until you can form a homogeneous dough. Add the pureed spinach and continue to mix. Knead with your hands for a while, form a ball, wrap in film and allow to stand at room temperature for 15-30 minutes. After the resting period, divide the dough into 4 portions. Spread out each serving with the hand before passing it in the machine, starting at level 0. Fold the dough into three and repeat the process at level 0. Sprinkle with flour and repeat, changing level to the finest. Pass the dough through the tagliatelle cutting attachment and sprinkle with some flour to avoid gluing. Cook the pasta in a pan with plenty of water and salt for about 3 minutes. Make a béchamel light sauce by placing the butter in a saucepan followed by the flour and stir well. Add the milk gradually and continue to stir vigorously until it boils and thickens. Season with salt and grate a little nutmeg. Poach an egg in boiling water for about 3 minutes. Mix the pasta with the sauce, place the egg and serve with grated cheese on the spot.

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