Spinach fettuccine – classic pasta dough with roughly 100g 00 flour: 1 egg ratio, mixed through some roughly chopped sautéed spinach. Kneaded until soft, rest in fridge for a few hours and passed through atlas mercato.
Sauce is recipe from Marcella Hazan’s classic, but basically is deep fried (home grown) zucchini mixed through with melted butter, garlic, basil and grated parm.
Topped with nasturtium flowers and leaves because they were in the garden and they’re pretty.
by Hungry_always_