Straw and Hay tagliatelle (Double coloured homemade tagliatelle) with Green Peas and Ham

 

 Straw and Hay (double colored homemade tagliatelle) with Green Peas and Ham

Servings: 3

Ingredients: 

 

For the white dough
. 100 gr (3/4 cup) all purpose flour
. 1 medium egg

 

For the green dough
. 260 gr (2  1/8 cups) all purpose flour
. 2 medium eggs
. 60 gr (7  2/3  tbsp) spinach already cooked, squeezed and pureed (in a blender using a couple of tablespoons of the flour we are using for the dough. This way the spinach will be well incorporated and without strings. )

 

.Half glass of water for the need

 

 

 

 For the seasoning
.350 gr (0.77 lb) fresh  or frozen green peas
.1/4 of a cup of water
.150 gr (5.30 oz) sliced or cubed ham (baked or roasted ham)
.40 gr (about 3 tbsp) butter
.40 gr (7.7 tbsp) grated Parmesan cheese
.Extra Virgin Olive Oil, salt and black pepper

Tools:
A board and a rolling pin or a pasta machine for the dough, a large pan to cook the peas, a small pan to sauté the ham, a large pot filled half way with water to cook the noodles. 

 

 

Instructions:

 For the white dough

Pour the flour on a board and make a hole in the middle, big enough to fit the eggs in.

 

Break the eggs and mix gently with a fork, adding a little flour at a time until you have incorporated about half of it.

Start mixing and folding with your fingers.

Knead the dough using the palm of your hands to roll forward and your fingers to fold it back.
Turn your dough and continue to knead it until all the flour on the board has been incorporated and the dough is smooth.

Cover the dough with plastic wrap and leave it to rest for about 1/2 an hour to 1 hour.

 

 For the green dough

Pour the flour on a board and make a hole in the middle, big enough to fit the eggs and the pureed spinach in.

Break the eggs in, add the spinach and mix gently with a fork, adding a little flour at a time until you have incorporated about half of it.

Mix and knead as for the white dough and leave it to rest.

In the meantime prepare your green peas sauce.

 

 For the ham and peas seasoning

 Put a large pan over a medium heat with 3 to 4 tbsp of oil and the green peas, season with salt and pepper and add the water. Stirring sometimes, leave it to simmer for about 15 minutes or just the time the water has evaporated but the peas are still moist.  Pour the butter and mix.

In the meantime crisp the ham in a small pan and leave it on a side.

 

 For the pasta shape

Using a rolling pin or a pasta machine, roll out the white dough first and the other after dusting sometimes with a pinch of flour and turning it upside down during the rolling. This will prevent the shape from sticking to the board. You should get the dough the thickness of a page of a book.

Dust with a final pinch of flour and fold the shape in 3 or 4 layers. Cut it into strips about 1/4 of an inch each and lay them on a wood board or on a tray covered with a cotton cloth. 

 

In the meantime, fill a pot halfway with water and place it on the stove on medium heat. When all your tagliatelle are cut, let the water boil and throw them into the pot adding a teaspoon of salt.

Let the tagliatelle cook for a couple of minutes max, drain and sauté with the peas sauce and the ham.

Serve hot with a generous sprinkle of grated Parmigiano.