Spinach & Egg Pasta With Hot-Smoked Salmon
Spinach, egg pasta, and hot-smoked salmon come together in a delicious and appealing dish from Schoolhouse. Perfect for a special dinner or elegant meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at food52.com.
Ingredients
- 150 grams (5 ounces) fresh (baby or mature) spinach
- 500 grams 00 pasta flour (3¼ to 4 cups plus 5 tablespoons; or 500 grams/about 4 cups plus 3 tablespoons all-purpose flour), divided, plus more for dusting
- 150 grams (3 large) eggs, divided
- 60 grams (3 to 4 large) egg yolks, divided
- Semolina flour or cornmeal, for dusting (optional)
- 28 grams (2 tablespoons) unsalted butter
- 1 large shallot, minced
- 130 grams (1 cup) fresh or thawed green peas
- Kosher salt and freshly ground black pepper
- 150 grams (2/3 cup) mascarpone
- 150 grams (2/3 cup) whole milk ricotta, whipped until smooth in a food processor if you have time
- 1 1/2 tablespoon lemon juice (from about 1/2 large lemon), plus more to taste
- 170 grams (6 ounces) hot-smoked salmon, flaked into bite-sized pieces
- 20 grams (about 1/4 cup) finely grated Parmigiano-Reggiano
- Finely chopped fresh herbs like dill, chives, mint, or parsley, for serving
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