Elevate your pasta experience with vibrant, homemade green tagliatelle, a dish that combines the rustic charm of freshly made pasta with the delicate sweetness of shrimp. Infused with spinach, the pasta not only boasts a beautiful emerald hue but also a subtle earthy undertone that perfectly complements a light, garlic-infused olive oil sauce. This recipe guides you through the rewarding process of making pasta from scratch, a meditative culinary journey that culminates in a truly unforgettable meal. Paired with succulent, perfectly cooked shrimp, this dish is elegant enough for a special dinner yet comforting enough for a weekend family meal, embodying the spirit of authentic Italian home cooking.
Detailed Ingredients
For the Homemade Green Tagliatelle:
- 200g (1 ½ cups) “00” flour, plus extra for dusting (or all-purpose flour if “00” is unavailable)
- 2 large eggs
- 75g (about 1 cup packed) fresh spinach, blanched, squeezed dry, and finely pureed
- 1 tablespoon olive oil
- Pinch of salt
For the Shrimp Sauce:
- 450g (1 lb) large shrimp, peeled and deveined, tails on or off
- 3 tablespoons extra virgin olive oil
- 4-5 cloves garlic, thinly sliced
- ½ teaspoon red pepper flakes (or more, to taste)
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- ½ cup pasta water (reserved from cooking tagliatelle)
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, finely chopped
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
Part 1: Making the Green Tagliatelle
- Prepare the Spinach Puree: Bring a small pot of water to a boil. Add the fresh spinach and blanch for 30 seconds until wilted. Immediately transfer to an ice bath to stop cooking, then drain thoroughly. Squeeze out as much water as possible using your hands or a clean kitchen towel. Finely chop or blend the spinach into a smooth puree.
- Form the Dough Well: On a clean work surface or in a large bowl, mound the “00” flour. Make a well in the center.
- Combine Wet Ingredients: In the well, add the eggs, spinach puree, olive oil, and salt.
- Mix the Dough: Gradually incorporate the flour from the inner rim of the well into the wet ingredients using a fork. Once a shaggy dough forms, use your hands to bring it all together.
- Knead the Dough: Knead the dough vigorously for 8-10 minutes until it is smooth, elastic, and no longer sticky. If it’s too sticky, add a tiny bit more flour; if too dry, a few drops of water.
- Rest the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, making the dough easier to roll.
- Roll the Dough (Manual Method):
- Divide the dough into 2-3 equal portions. Keep the portions you’re not working with covered.
- Lightly flour your work surface and a rolling pin. Roll out one portion of dough, continually turning it and dusting lightly with flour, until it is very thin (almost translucent), about 1-2 mm thick. The thinner, the better for delicate pasta.
- Roll the Dough (Pasta Machine Method):
- Flatten one portion of dough with your hand or a rolling pin into a rectangle. Set your pasta machine to the widest setting.
- Pass the dough through the machine. Fold the dough into thirds, dust with a little flour, and pass it through again (widest setting). Repeat this 3-4 times until the dough is smooth and rectangular.
- Gradually decrease the setting, passing the dough through each setting once, without folding, until it reaches the desired thickness (usually setting 6 or 7 out of 9 on most machines for tagliatelle). It should be thin enough to see your hand through it.
- Cut the Tagliatelle:
- Manual Method: Lightly flour the thinly rolled sheet. Loosely fold the sheet of dough accordion-style, about 2-3 inches wide. Using a sharp knife, cut strips about ¼ inch (6-7 mm) wide. Unfurl the tagliatelle and gently toss with a little flour to prevent sticking.
- Pasta Machine Method: Attach the tagliatelle cutter attachment to your pasta machine. Pass the thin pasta sheets through the cutter. Gently separate the strands and toss with a little flour.
- Dry the Pasta: Arrange the tagliatelle in small nests on a lightly floured baking sheet or hang them on a pasta drying rack. Allow them to dry for 15-30 minutes while you prepare the sauce.
Part 2: Preparing the Shrimp Sauce and Cooking the Pasta
- Cook the Tagliatelle: Bring a large pot of heavily salted water to a rolling boil. Add the fresh tagliatelle and cook for 2-4 minutes, or until al dente. Fresh pasta cooks very quickly, so taste frequently. Reserve ½ cup of pasta water before draining the pasta.
- Sauté Garlic and Chili: While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet or non-stick pan over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
- Add Shrimp: Increase the heat to medium-high. Add the peeled and deveined shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Do not overcook.
- Deglaze: Pour in the white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until the alcohol has cooked off.
- Combine with Pasta: Add the reserved ½ cup of pasta water to the skillet. Bring to a gentle simmer. Add the cooked and drained tagliatelle directly to the skillet with the shrimp sauce. Toss gently to combine, allowing the pasta to absorb some of the sauce.
- Finish and Serve: Remove from heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning if needed. Serve immediately, perhaps with an extra drizzle of olive oil.
Tips, Variations, and Storage
- Flour Type: While “00” flour is traditional for its fine texture, all-purpose flour works well. For a slightly nuttier flavor, you can use a mix of “00” and semolina flour.
- Spinach Alternatives: You can use other leafy greens like basil (for a brighter green and herby flavor) or even nettles (blanched and pureed) for a rustic touch.
- Dough Consistency: The dough should be firm but pliable. If it’s too dry and crumbly, add a teaspoon of water at a time. If too sticky, dust with a little more flour during kneading.
- Shrimp Don’t Overcook: Shrimp cook very quickly. Remove them from the heat as soon as they turn pink and opaque to ensure they remain tender and juicy.
- Add Vegetables: For added color and nutrients, consider adding cherry tomatoes (halved) or asparagus tips during the last few minutes of the shrimp cooking.
- Storage: Fresh, uncooked pasta can be stored in an airtight container in the refrigerator for up to 2 days, or frozen for up to 1 month. Cooked pasta with sauce is best eaten immediately but can be stored in the refrigerator for up to 1 day; however, the texture of both pasta and shrimp will degrade.
Pairings
- Wine: A crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino would beautifully complement the dish.
- Salad: A simple green salad with a light vinaigrette, or an arugula salad with shaved Parmesan, would be an excellent accompaniment.
- Bread: Crusty Italian bread or focaccia is perfect for soaking up any leftover sauce.
Quick Info
- Prep Time: 60 minutes (including dough rest)
- Cook Time: 15-20 minutes
- Total Time: Approximately 1 hour 15 minutes – 1 hour 30 minutes
- Servings: 4
- Cuisine: Italian
