Ingredients
For the fresh pasta:
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426 g (3 cups) all-purpose flour
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4 large eggs* (or 5 small eggs)
For the dish:
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225 g (8 oz) fresh pasta (or dry pasta if hungry)
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225 g (8 oz) grape or cherry tomatoes, halved
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2 garlic cloves, minced
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½ brown onion, thinly sliced
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1 small zucchini, chopped and quartered
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85 g (3 oz) cremini mushrooms, sliced
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½ teaspoon chilli flakes (optional)
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½ teaspoon salt
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310 mL (1 ¼ cups) pasta sauce of choice
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625 mL (2 ½ cups) water
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85 g (3 oz) fresh spinach
01
Pasta dough
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Place the flour in a mound on a clean, flat surface.
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Crack the eggs into the centre of the mound, creating a well.
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Gently break the yolks and incorporate the flour into the eggs with your fingertips until fully absorbed.
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Knead the dough into a smooth yellow ball. Add a splash of water if the dough is too dry.
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Wrap tightly in cling wrap and refrigerate for at least 30 minutes
02
Making the pasta
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Divide the dough into four equal pieces and cover the unused portions with a towel.
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Flour your surface and rolling pin, then roll each piece as thin as possible (like paper).
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Fold the sheet of dough over itself and slice into strips, about ¼ inch thick. Unravel the strips and dust with flour.
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Set aside to cook immediately or store in the fridge for later.
03
The Dish
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In a pot, combine water, tomatoes, garlic, onion, zucchini, mushrooms, chilli flakes (if using), salt, and pasta sauce.(if using dry pasta add here)
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Bring to a boil, reduce heat to medium-low, and cook for about 10 minutes.
04
Cook the pasta
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Increase heat to medium-high, then add the fresh pasta. Cook for 2–3 minutes until tender.
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take off heat and add the fresh spinach and stir until wilted.
