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Two-Toned Farfalle As Made By Salty Seattle
Ingredients
for 6 servings
4 cups flour, 1 3/4 cups (220 g) for yellow, 2 1/4 (280 g) cups for spinach, plus more for dusting
6 eggs, 3 each dough
2 cups baby spinach, packed
1 piece fresh turmeric, 2 inch (5 cm), finely chopped
PARMIGIANO REGGIANO CREAM SAUCE
butter
4 tablespoons flour
4 cups whole milk
2 cups parmigiano-reggiano, finely grated
½ teaspoon freshly ground nutmeg
1 salt, to taste
1 pepper, to taste
Preparation
- For the Yellow: puree 3 eggs with the chopped turmeric until smooth, preferably in a high-speed blender.
- Place 1 ¾ cup (220 grams) flour in a medium mixing bowl and pour in the yellow puree.
- Stir with a wooden spoon until a shaggy dough forms.
- Sprinkle some flour on a wooden surface or cutting board, and turn the dough out of the bowl onto the surface.
- Knead for 5-10 minutes, or until silky and smooth, using additional flour as needed.
- Cover with plastic wrap and let rest for 30 minutes before sheeting. Will keep up to 3 days wrapped tightly in refrigerator.
- For the green, puree 3 eggs with the baby spinach until smooth, preferably in a high-speed blender.
- Place 2 ¼ cup (340 grams) flour in a medium mixing bowl and pour in the green puree.
- Stir with a wooden spoon until a shaggy dough forms.
- Sprinkle some flour on a wooden surface or cutting board, and turn the dough out of the bowl onto the surface.
- Knead for 5-10 minutes, or until silky and smooth, using additional flour as needed.
- Cover with plastic wrap and let rest for 30 minutes before sheeting. Will keep up to 3 days wrapped tightly in refrigerator.
- For the Parmigiano Reggiano Cream Sauce, melt the butter in a large saucepan over medium heat.
- Whisk in the flour and continue to cook for 2 minutes.
- Add the milk to the roux one cup at a time, whisking vigorously and smoothly after each addition.
- Once all the milk has been added, reduce heat to low, and begin to add parmigiano Reggiano, a handful at a time.
- Stir with a wooden spoon to incorporate each addition of cheese. Once all of the cheese has been incorporated and the sauce is smooth, stir in the nutmeg.
- Taste the sauce and add salt and pepper as needed. Toss with pasta and serve immediately.
- Enjoy!
*Recipe on video and text may differ from each other!
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