Author Notes
Cinnamon Tagliatelle with Mascarpone,Stracciatella di Bufula & Spinach with a Dash of Fresh Nutmeg and Black Pepper —Johanna's Table
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Ingredients
- Pasta
-
500 grams
Type 00 Flour
-
5
Eggs
-
2 teaspoons
Ground Cinnamon (Sri Lankan, More Earthy Cinnamon)
-
Semolina flour, for rolling and dusting
- Sauce
-
8 ounces
Fresh Mascarpone
-
1 packet
Stracciatella di Bufula, sliced
-
2 pinches
Freshly ground numeg
-
2 pinches
Freshly ground black pepper
-
1 pinch
salt
-
1 bunch
fresh spinach, stems removed and washed
-
1/3 cup
Freshly grated parmigiano reggiano (for pasta sauce)
-
1/2 cup
Freshly grated parmigiano reggiano (for serving, optional)
-
2 tablespoons
fresh cream
-
2
garlic cloves, minced
-
2 tablespoons
unsalted butter
Directions
-
Take a large wooden cutting board out and place somewhere you have ample room to move around;
Place flour on the cutting board and create a well with an opening in the center of the flour. Make sure you put the flour up high enough around the hole- think of a water reservoir. Your hole should be wide, about 4 inches or so in diameter but don't bring out any measurements! This is supposed to be messy;
Pour the five eggs in the center of the well;
Add the cinnnamon to the center and use a fork to beat the eggs slightly and begin to incorporate the flour;
Continue to incorporate the flour using your hands until all of the flour and eggs are well mixed together. The dough should be a bit tough to work with but if the dough is too dry, soak your hands in a bit of water to help knead; if it is too soft, add a bit more flour;
Continue to knead the dough with your hand for about 10 minutes or so and form a ball;
Place in bowl and cover with plastic wrap and leave to rest for an hour in a darker location (not under the light) or in the fridge;
When ready to roll out your pasta, dust your cutting board with flour and semolina;
Cut your dough depending on the size of your pasta maker- mine is quite small so I cut the dough into an inch thick piece or so (came out to 5 slices);
Roll out with rolling pin to make a longer piece with the width of the pasta machine size;
Put the sheet through the pasta machine 2-3 times, continously making the setting smaller. This is how you get the right thickness you are looking for for your pasta. I usually end up on setting 4 or 5;
Follow with the pasta machine addition to slice into tagliatelle;
Place pasta through the pasta machine addition and then place pasta on another cutting board dusted with semolina; and
Repeat for remaining dough.
-
In a large pot, prepare water for pasta to boil with some sea salt;
When water starts to boil, add pasta, stir occassionally and cook for several minutes until it begins to float and is al dente when you taste it;
Place pasta in colander and let it sit while you prepare the sauce;
Place butter in pot over medium heat and add garlic once melted;
Cook garlic for several minutes to add flavor to the butter;
Add the spinach and saute in the garlic butter until almost weltering;
Lower heat and add mascarpone in and mix in will with wooden spoon;
Add straciatella di bufula and when it begin to melt well, re add the pasta along with the cream and 1/3 cup of parmigiano reggiano;
Mix all together until well combined gently using tongs;
Grate nutmeg and black pepper and season with salt;
Taste to make sure well spiced and add more cream if the pasta needs it ;and
Remove and serve immediately with freshly grated parmigiano reggiano on top.
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