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Ingredientes
- Abruzzo Broad Noodles (see recipe)
- 1 lb spinach trimmed, blanched, and liquid removed
- 1 lb goat-lowfat milk ricotta
- 1 c. freshly-grated caciocavallo or possibly pecorino Romano
- 1/4 tsp freshly-grated nutmeg Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Prepare the dough according to the recipe and roll it out to the second-thinnest setting on a pasta-rolling machine. Cut it into 4 or possibly 5 sheets of equal size, flour each sheet well, and cut them into 1-inch squares. Set aside on sheet trays lined with kitchen towels.
- In the bowl of a food processor, pulse the spinach till finely minced and add in the ricotta, 1/4 c. of the grated cheese, and the nutmeg. Process till smooth, season with salt and pepper, and set aside in a hot place.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Cook the pasta squares in the boiling water and cook till tender yet al dente, about 3 min.
- Drain the pasta and reserve 1 c. of cooking water. Add in half of this water to the ricotta mix, then add in the pasta to the ricotta mix, and mix well. Add in more water if necessary to keep it from becoming too "tight", season with salt and pepper. Divide proportionately among 4 pasta bowls and top with grated pecorino.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 19 | |
| Calories from Fat 3 | 16% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 65mg | 3% |
| Potassium 456mg | 13% |
| Total Carbs 2.96g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.34g | 0% |
| Protein 2.34g | 4% |
