Straw and Hay Fettuccine
For the sauce, I made the kids and Marco a Napoletana sauce with just red onion, garlic, carrot, capsicum and my favorite Aldi Organic Pasta Sauce. For me I just sauteed red onion mushrooms and baby spinach then added the hot pasta and stirred through some of my Sundried Tomato and Basil pesto.
For the sauce, I made the kids and Marco a Napoletana sauce with just red onion, garlic, carrot, capsicum and my favorite Aldi Organic Pasta Sauce. For me I just sauteed red onion mushrooms and baby spinach then added the hot pasta and stirred through some of my Sundried Tomato and Basil pesto.
- Carbohydrate 67.4202129033045 g
- Cholesterol 1.62666666666667 mg
- Fat 2.53861210769516 g
- Fiber 6.74025901915515 g
- Protein 12.9466810359001 g
- Saturated Fat 0.577090525127323 g
- Serving Size 1 1 Serving (127g)
- Sodium 100.01161503744 mg
- Sugar 60.6799538841493 g
- Trans Fat 0.441700096696784 g
- Calories 340 calories
Step-by-step
- Steam spinach, then puree it with 1 tbsp of the hot water from the spinach. Set to the side.
- Take a large bowl and combine semolina, wholemeal flour and sea salt.
- Then add olive oil and split into two bowls
- Add 1/4 cup of the hot water (from spinach) to one of the bowls. To the other add the pureed spinach and 1/4 of hot water (from spinach) and a mixture of half flour half semolina if dough is too wet. Mix the water so that both become a dough.
- On a floury board knead both lots of dough for 10 mins, so that the dough is smooth and elastic. Set aside.
- Split both doughs into 4 parts (8 in total), then roll through the pasta machine to make pasta sheets, then use the fettuccine cutter to finish the fresh pasta. Leave both lots of pasta in plenty of flour, so it doesn't stick together.
- When water has boiled, add a pinch of salt and both lots of fettuccine ribbons and cook until the pasta has floated to the top.
Traditional paglia e fieno combines egg-enriched green and yellow ribbons, but this version builds color contrast through semolina, wholemeal flour, and vibrant spinach puree. Utilizing pantry staples keeps material costs minimal while delivering restaurant-quality results on a budget. Handling two distinct dough mixtures requires precision regarding moisture levels and gluten development.
Mastering Dual Doughs
Kneading each portion for precisely ten minutes develops the necessary gluten network so the strands hold their shape during boiling. If the green dough feels overly tacky from the spinach puree, incorporate extra semolina in small increments until the texture turns smooth and elastic. Rolling the sheets through a pasta machine demands a heavily floured work surface to prevent tearing. Generously dust the finished fettuccine ribbons before cooking to stop them from fusing into solid masses on the counter. Fresh pasta cooks rapidly compared to dried varieties; monitor the pot closely and remove the ribbons the moment they float to the surface.Storage and Leftover Strategy
Uncooked fresh pasta can sit in the refrigerator for up to twenty-four hours when stored in an airtight container dusted with flour. Alternatively, freeze the shaped nests on a baking sheet before transferring them to a bag for long-term storage. Leftover cooked fettuccine responds well to a gentle reheat in a skillet with olive oil and cooking water rather than direct microwave heating.
