Fresh Spinach Pasta

James_76415

hi everyone, i just recently decided that i wanted to master the art of making fresh pasta. so here's my second batch.

Spinach Pappardelle egg pasta, tossed in a roasted cashews/almonds cream sauce

with a soft boiled egg on top. Thanks for the inspiration Chefsteps!

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Comments

T__2156

That's a gorgeous dish, particularly the very cleanly-presented egg. What time/temp did you use, and how careful were you in peeling? Because that looks fantastic. And welcome!

robert.c.brown15

Yeah, that egg is incredible.

Brandon_Byrd_40557

+1 on that sexy egg.

Kathleen_128853

Give us the complete recipe please - looks delicious.

MonSieur_Andr_S_2271

i wouldn't appreciate someone cutting through my egg in a restaurant...i guess for a pic of the dish is cool, just saying ;-)

James_76415

Thank you everyone! I've always been kind of shy about posting pictures of my food because I didn't think it was good enough to be on the website, but your comments are very encouraging. Maybe I'll start posting more regularly : )

Recipe for pasta: serves 2-3

AP flour- 5 oz (a little more than a cup)

Whole egg- 2 oz ( 1 large egg)

Egg yolks- 1.25 oz ( 2 large yolks)

Salt- 1/2 tsp

Spinach- 1.75oz (washed, sautéed, dried, minced

Soft boiled egg:

Bring water up to a boil, set timer for 6 minutes. Put eggs in. Lower the heat a little bit so it's not a hard boil, but it's still boiling. 6 minutes later, take out the egg, rinse it under cold water for about 10 seconds. Done

For the sauce I pretty much used the same one from the chefsteps recipe.

Nuts chopped, heat them up on sauté pan, add cream.

Shocking the egg under cold water helps with the perfect peeling. I hope that helps everyone!!!

James_76415

Agreed. I only cut it so I could show the yolk.

T__2156

A professional singer friend likes to say "the louder you sing, the better you sound" to folks who are afraid to sing; maybe this applies to plating photos too?