Green Spaghettini with Salsiccia and Parmesan

Pasta dough:

1. Put the washed, centrifuged spinach and the oil in a taller container and pre-puree with the hand blender. Add egg and salt and puree until done. The mass must be creamy throughout.
2. Sift the flour onto a work surface. Make a well in the middle and add the spinach mixture. Now work the flour into the spinach from the edge. Always add some of the water. But be careful. Always knead well first and check consistency. At the end, the dough must be elastic (but not soft) and easily malleable. It must not stick, but it must not be brittle either. This can be regulated well with a gradual addition of water. This can mean that you do not have to use the entire amount of water mentioned above.
3. Wrap the finished dough in cling film and let it rest at room temperature for at least 1 hour. It may be that it is more humid afterwards than before. Then just put some semola on the work surface and knead it again thoroughly.
4. When working with the pasta machine, divide the dough into 3 – 4 portions. First plate in ascending order from level 0 – 4 and then twist through the spaghettini attachment. Place the pasta on a well-floured surface and sprinkle a little more flour on top. When they are all done and begin to dry out slightly, move them back and forth with your hands and loosen them up in the flour. When working without a machine, roll out the dough in portions and well floured into a rectangular 1 mm thin. Then roll it up from the narrow side and cut into equally thin slices with a sharp knife. If that is too “fiddly” for you, you can of course cut slightly wider slices by hand. Then it’ll be tagliatelle. Unroll this again and proceed as you did with the pasta from the machine.

Garnish:

1. Cut the salsiccia into large cubes. Peel the onion and cut into small cubes. Skin the garlic, roughly chop. Grate the Parmesan – amount according to your own needs.
2. Heat the oil in the pan and sauté the onion and garlic until translucent. Then add the salsiccia and fry. Keep warm.

Completion:

1. Cook the spaghettini in a large saucepan in plenty of well-salted water for approx. 2 – 3 minutes until al dente. Drain and drain well. Then immediately add to the pan with the salsiccia and stir thoroughly. Arrange on a deep plate, sprinkle with the shaved Parmesan …… and let it taste …; -) ….. this is a wonderful way to “hide” the often “hated” spinach ….. …… ;-))))