Green Tagliatelle

Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is easier than you might think — the most challenging part is taking the pasta machine out of the box and attaching it to the table. Once you have got over that block it is tremendously therapeutic. You will feel fabulous and may find yourself planning the next flavour of home-made pasta.


  • 240 g ( oz) young English spinach, trimmed (180 g/6’4 oz trimmed weight)
  • 2 eggs
  • 400 g (14 oz/2⅔ cups) plain (all-purpose) flour, plus a tad extra, for rolling
  • 1 tablespoon olive oil
  • 1 tablespoon water


Wash the spinach well and drop in a pot of salted boiling water for a few minutes. Drain very well. When cool, squeeze out all the water you can, until your arms almost ache. Put it in a blender with 1 egg and pulse until puréed.

Pile the flour on your work surface. Make a well in the centre and add the puréed spinach, the remaining egg, a pinch of salt, the olive oil and water. Use your hands to mix until combined, then knead until you have a soft, green dough. If it seems too dry, just pat your hands in water and continue. If too wet, pat your hands in flour. Put the ready dough in a bowl and cover with a cloth. Leave it to rest at room temperature for about half an hour or so.

Set up your pasta machine and have a little pile of flour next to you or on a board. Roll out about a quarter of the dough, keeping the rest covered with a tea towel so it doesn’t dry out. Feed the rolled dough through the highest setting on the machine. Fold it up again like a book to neaten it and pass it through this setting again. Lower the setting to halfway on the machine and pass the dough through this setting twice, sprinkling a little flour onto the pasta to avoid sticking. Halve the dough now that it is longer to make it more manageable. Lower the setting to the second-lowest one. Pass each sheet through twice to give 2 sheets of about 46 x 11 cm (18 x 4¼ inches). Lay the sheets, without touching, on a lightly floured surface and leave them to dry for 15 minutes or so. Roll out the remaining portions of dough the same way.

Roll a sheet of pasta up loosely from one short end to the other. Without pressing, gently cut it into thin strips, about 1 cm (½ inch) wide, then unfurl them with your fingers. Have a couple of large trays lined with tea towels and scattered lightly with flour. Fluff the pasta out onto the trays with some of the flour so the strips won’t stick together. Cut the remaining pasta sheets into strips. They can be cooked whenever you’re ready.