Tagliatelle with greens

Method8 steps · about 30 min

1. 1

   Step 1: Choose fresh mugnuli greens with tender shoots and small leaves, or the source alternative of ordinary broccoli.

2. 2

   Step 2: Set out the semolina flour, dough water, greens, garlic, chilli and olive oil.

3. 3

   Step 3: Mix the 200 g semolina flour with the 100 ml dough water and work into a ball of dough. Rest for 10 minutes. Roll out by hand and cut into tagliatelle.

   Rest dough 10 minutes before rolling and cutting · 10 minUses 200 g re-milled durum wheat semolina flour · 100 ml water for pasta dough

   
4. 4

   Step 4: Wash the greens well. Keep the tender shoots and small leaves, discarding tough parts.

   Uses 1 kg mugnuli greens, using tender shoots and small leaves

   
5. 5

   Step 5: Boil the prepared greens in salted water until tender. Lift out or drain the greens, retaining their cooking water for boiling the pasta.

   Uses Washed tender greens · Enough water for boiling the greens and then the pasta · Salt for the boiling water, to taste

   
6. 6

   Step 6: Gently fry the garlic (1) and small pieces of chilli in a little olive oil.

   Uses A little olive oil for gently frying garlic and chilli · 1 garlic clove · A little chilli preserved in oil

   
7. 7

   Step 7: Add the cooked drained greens to the garlic and chilli oil in the frying pan and heat through.

   Uses Cooked drained greens · Garlic and chilli in olive oil

   
8. 8

   Step 8: Bring the reserved greens cooking water back to a boil. Cook the fresh tagliatelle until tender, drain and add to the frying pan of seasoned greens. Toss together and serve immediately.

   Cook fresh tagliatelle until tenderUses Fresh semolina tagliatelle · Reserved greens cooking water · Warm greens with garlic and chilli oil