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Two-toned Farfalle By Salty Seattle

by Chris Salicrup, Claire Nolan and Linda Miller Nicholson

Ingredients

for 6 servings

  • 4 cups flour, 1 3/4 cups (220 g) for yellow, 2 1/4 (280 g) cups for spinach, plus more for dusting
  • 6 eggs, 3 each dough
  • 2 cups baby spinach, packed
  • 1 piece fresh turmeric, 2 inch (5 cm), finely chopped

Parmigiano Reggiano Cream Sauce

  • butter
  • 4 tablespoons flour
  • 4 cups whole milk
  • 2 cups parmigiano-reggiano, finely grated
  • ½ teaspoon freshly ground nutmeg
  • 1 salt, to taste
  • 1 pepper, to taste

Preparation

  1. For the Yellow: puree 3 eggs with the chopped turmeric until smooth, preferably in a high-speed blender.
  2. Place 1 ¾ cup (220 grams) flour in a medium mixing bowl and pour in the yellow puree.
  3. Stir with a wooden spoon until a shaggy dough forms.
  4. Sprinkle some flour on a wooden surface or cutting board, and turn the dough out of the bowl onto the surface.
  5. Knead for 5-10 minutes, or until silky and smooth, using additional flour as needed.
  6. Cover with plastic wrap and let rest for 30 minutes before sheeting. Will keep up to 3 days wrapped tightly in refrigerator.
  7. For the green, puree 3 eggs with the baby spinach until smooth, preferably in a high-speed blender.
  8. Place 2 ¼ cup (340 grams) flour in a medium mixing bowl and pour in the green puree.
  9. Stir with a wooden spoon until a shaggy dough forms.
  10. Sprinkle some flour on a wooden surface or cutting board, and turn the dough out of the bowl onto the surface.
  11. Knead for 5-10 minutes, or until silky and smooth, using additional flour as needed.
  12. Cover with plastic wrap and let rest for 30 minutes before sheeting. Will keep up to 3 days wrapped tightly in refrigerator.
  13. For the Parmigiano Reggiano Cream Sauce, melt the butter in a large saucepan over medium heat.
  14. Whisk in the flour and continue to cook for 2 minutes.
  15. Add the milk to the roux one cup at a time, whisking vigorously and smoothly after each addition.
  16. Once all the milk has been added, reduce heat to low, and begin to add parmigiano Reggiano, a handful at a time.
  17. Stir with a wooden spoon to incorporate each addition of cheese. Once all of the cheese has been incorporated and the sauce is smooth, stir in the nutmeg.
  18. Taste the sauce and add salt and pepper as needed. Toss with pasta and serve immediately.
  19. Enjoy!
 
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