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Year of the Noodle: Week 21

Shaped pasta is hard.  I tried to make this pasta recipe into a shaped fusili or rotini pasta, but it got complicated. I wrapped strands around a chopstick, making little twists, but they unfolded as soon as I pulled them off.  Maybe they need to dry on the chopstick.  That’s not reasonable.  Then I tried to twist long strands by hand and cut them into littler strips.  They unwound, too.  Oh well, no shaped pasta (today anyway.)  I settled for making angel hair with the pasta machine instead.

This dish is like spinach artichoke dip in pasta form (sorta), and it is very good.  Rich, too.  But I’m off cream recipes for a while now.  It’s too hot to be eating such heavy meals.  Have a great weekend!

Spinach Pasta with Artichoke Cream Sauce

Ingredients
Spinach Pasta
  • 5 ounces fresh spinach, blanched and squeezed dry
  • 1 pound all-purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • 6 large egg yolks
  • 1 tablespoon extra-virgin olive oil
Artichoke Cream Sauce
  • 2  tablespoon(s) butter
  • 2   cloves garlic, minced
  • 1  cup(s) heavy cream
  • 3/4 teaspoon(s) salt
  • 1  teaspoon(s) fresh-ground black pepper
  • 2 1/2 cup(s) canned, drained artichoke hearts (two 14-ounce cans), rinsed and cut into halves or quarters
  • 3/4 pound(s) fusilli
  • 1/2 cup(s) grated Parmesan cheese
  • 2  tablespoon(s) chopped chives, scallion tops, or parsley
Directions
  1. In the bowl of a food processor, combine the flour, salt and blanched spinach. Process to mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.
  2. Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer’s instructions.
  3. Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander.
  4. In a medium saucepan, melt the butter over moderately low heat. Add the garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until just heated through, about 3 minutes.
  5. Toss pasta with the cream sauce, Parmesan, and chives.
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