Mediterranean Fish Pan with Spinach Pappardelle

Pasta dough:

1. Put TC spinach in a sieve, thaw over a bowl, drain well and then puree together with the egg with a hand blender. Do not dispose of the spinach water, it may still be needed for kneading. Place the pasta flour on the work surface, make a large well in the middle, add the spinach-egg mixture and salt and first mix everything together with a fork until it is crumbly. Then start kneading with your hands. If the dough is too dry, knead in a little teaspoon of the drained spinach water between the kneading processes. But really only in small quantities and gradually so that you can better control the consistency of the dough. It must not be brittle or dry, but also not too soft and moist. Ideal texture: elastic but firm, smooth and easily malleable and non-sticky. Put the finished dough wrapped in cling film in the refrigerator for at least 30 minutes.

Fish and vegetables:

1. While the dough is resting, wash the fish, dry it well, debone it if necessary and cut it into approx. 4 cm cubes. Put these in a bowl, mix with the 2 tablespoons of olive oil and season with a little pepper and salt. (Please do not add acid to it!) Keep it ready with the bowl open.
2. For the vegetables, wash the peppers, remove the stalk, remove the core and cut into bite-sized pieces. Wash the tomatoes, remove the stalk and cut into pieces of the same size. Wash the chilli, remove the stalk, cut in half lengthways, core and cut the halves crosswise into strips. Clean the spring onions and cut into larger pieces. Brush off the mushrooms and cut into large pieces. Skin the garlic cloves, chop very roughly.
3. Put all the prepared vegetables in a larger bowl, mix with the 5 tablespoons of olive oil, all the herbs and the pink berries and leave to marinate until you use them.

Pappardelle:

1. Roll out the finished dough with a rolling pin in 3 – 4 portions about 1 mm thin to about 15 cm wide. If using a pasta machine, pull through every serving up to and including level “6”. Then cut the strips 1 – 2 times across so that the pasta will have an “edible length”. Dust the shortened lengths lightly with the pasta flour and roll up from one narrow side. Then cut the rolls into 2 cm thick pieces, unroll them again and store them on a floured surface and loosen them up in the flour every now and then.
2. Process one portion at a time. When the pasta is ready, the entire process of preparing the dish begins.

Completion:

1. Bring well-salted water to a boil in a very large saucepan. At the same time, fry all the vegetables in a very large pan with a high rim (ideally a wok pan) – without adding any oil or frying fat – for 2 minutes. Then stir in the tomato paste, sauté briefly and deglaze with the white wine. Season everything with chilli flakes, pepper, salt and sugar and simmer for another 2 minutes over medium heat.
2. Now put the pasta in the boiling water and let it simmer for about 2 – 3 minutes. Then also add the marinated fish pieces to the simmering vegetables, mix them well with them, turn the heat down to the lowest level and only let everything sit for 7 – 8 minutes.
3. When the pasta has now risen to the surface, pour it through a sieve, shake it to drain very well, put it back in the pan and toss it in a little olive oil. By now the fish should be cooked, pulled through and still nice and juicy, so that it can be served immediately …………… well then