CraigC
Guru
Ingredients
Pasta
1- ½ cups All-purpose flour
2 Eggs (large eggs)
2 Egg yolks
1 Tbsp olive oil
½ lb Fresh spinach, blanched, squeezed dry and finely chopped
6 Cloves fresh garlic, crushed and finely chopped (large cloves)
½ tsp Salt
Sauce
½ Cup butter
1 lb Vidalia onions or other sweet onions, sliced
1 Tbsp olive oil
1/3 Cup chopped garlic (about 12 large cloves)
1 Tbsp Honey
¼ Cup marsala wine
Optional: Fresh grated Parmigiano-Reggiano for topping.
Directions
Pasta
1) Place 1/2 cup flour, salt, oil, spinach and garlic in food processor, pulse to chop fine.
2) Then, you can either make the traditional well of remaining flour with spinach mixture and eggs/yokes in middle and mix OR you can add eggs/yolks to food processor, pulse to mix, add remaining flour and pulse until ball starts to form.
3) Turn out on to a floured board and lightly knead until it forms a slightly soft, silky dough. Form into a disc and wrap in plastic wrap. Let rest at least 30 minutes.
4) Roll dough to desired thickness with pasta machine. Cut into desired width. Lightly flouring each batch so that it doesn't stick together.
5) Shake off excess flour (a large mesh strainer works well for this) and cook in salted, boiling water about 2 minutes; drain. This should be done when sauce is ready.
Sauce
1) Heat butter and oil in large skillet over medium heat.
2) Add onions and garlic; cover and cook until soft.
3) Add honey; reduce heat to low. Cook uncovered, 30 minutes, stirring occasionally.
4) Add wine; cook 5 to 10 minutes more.
5) Add pasta to sauce, toss gently to coat. Serve immediately. Top with cheese if desired.
Pasta
1- ½ cups All-purpose flour
2 Eggs (large eggs)
2 Egg yolks
1 Tbsp olive oil
½ lb Fresh spinach, blanched, squeezed dry and finely chopped
6 Cloves fresh garlic, crushed and finely chopped (large cloves)
½ tsp Salt
Sauce
½ Cup butter
1 lb Vidalia onions or other sweet onions, sliced
1 Tbsp olive oil
1/3 Cup chopped garlic (about 12 large cloves)
1 Tbsp Honey
¼ Cup marsala wine
Optional: Fresh grated Parmigiano-Reggiano for topping.
Directions
Pasta
1) Place 1/2 cup flour, salt, oil, spinach and garlic in food processor, pulse to chop fine.
2) Then, you can either make the traditional well of remaining flour with spinach mixture and eggs/yokes in middle and mix OR you can add eggs/yolks to food processor, pulse to mix, add remaining flour and pulse until ball starts to form.
3) Turn out on to a floured board and lightly knead until it forms a slightly soft, silky dough. Form into a disc and wrap in plastic wrap. Let rest at least 30 minutes.
4) Roll dough to desired thickness with pasta machine. Cut into desired width. Lightly flouring each batch so that it doesn't stick together.
5) Shake off excess flour (a large mesh strainer works well for this) and cook in salted, boiling water about 2 minutes; drain. This should be done when sauce is ready.
Sauce
1) Heat butter and oil in large skillet over medium heat.
2) Add onions and garlic; cover and cook until soft.
3) Add honey; reduce heat to low. Cook uncovered, 30 minutes, stirring occasionally.
4) Add wine; cook 5 to 10 minutes more.
5) Add pasta to sauce, toss gently to coat. Serve immediately. Top with cheese if desired.
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