Grass-green pasta with spinach and scampi

Ingredients for 4 servings:

• 300 g flour
• 1 egg(s)
• 5 egg yolks
• Salt
• 2 tbsp oil, tasteless
• 700 g spinach
• 2 spring onions, finely chopped
• 1 garlic clove(s), finely chopped
• 50 g butter
• 300 g spinach, cleaned
• 100 g scampi
• e.g. salt and pepper
• e.g. chili flakes

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

only works with fresh spinach!

Remove the stems from the spinach and wash it. Then put it in a blender and fill it with enough water to run the blender. Blend until the spinach is really finely chopped. Strain the mixture through a fine sieve. Discard the residue in the sieve. Bring the spinach water to a boil. Be sure to stand there! As soon as it boils, remove the pot from the heat immediately. The water will foam quickly and the pot will overflow. The green color will have settled on top of the liquid due to the boiling. Simply skim it off with a large spoon. Place the dough ingredients in a bowl and add the skimmed color. The dough may need a little water; it’s best to use some of the green cooking water. Knead the dough well and then let it rest for at least an hour. Then roll it out and cut into tagliatelle. For the sauce, sauté finely chopped spring onions and garlic in butter until translucent. Add 300g of cleaned spinach, cover, and wait until the spinach has wilted. Add the scampi. Season with pepper, salt, and a few chili flakes. If desired, thicken the liquid in the pan with ice-cold butter. Add the pasta to boiling water and cook for 2-3 minutes, drain, and then immediately stir into the sauce. This grass-green pasta also tastes great with salmon, red mullet, or cheese sauce. Important tip: This ONLY works with fresh spinach!