Pasta (option with tomato paste and spinach)

Pasta (option with tomato paste and spinach)

Category: Dairy and egg dishes

Ingredients
For red dough:
Flour / s	200 g
Whole grain flour	100 g
Egg C0	2 pcs (130 gr)
Salt	4 g
Olive oil	15 gr (1 1/2 tbsp)
Tomato paste	50 g
For green dough:
Flour / s	250 g
Whole grain flour	100 g
Egg C0	2 pcs (130 gr)
Salt	4 g
Olive oil	15 gr (1 1/2 tbsp)
Frozen spinach	50 g
Water	40 g
Pasta sauce:
Champignon mushrooms	300 g
Celery	4 feathers
Yellow onion medium	2 pcs
Butter	40 g
Sunflower oil	for sautéing vegetables
Salt	taste
Spices (Provencal herbs)	2 tsp
Cream 10%	150 ml
Dried Tomatoes	1 handful

Cooking method

• 1. Making a paste. We knead the dough in the way you are used to. I did it in HP. The dough was crumbly, so a silicone spatula helped to form the bun. Wrap the finished dough in foil and let stand for 30 minutes.
• 2. She rolled out the dough on the Lapsherezka. In this case, the final thickness was 4. (my noodle cutter has 6 thickness positions).
• 3. Cut the Pastabike noodles into short strips (the length is equal to the width of the layer to be rolled out). Dry. Boil until half cooked.
• 4. Sauce: onion + celery parit, then add spices + dried tomatoes and chopped mushrooms. Allow the mushrooms to boil and add butter - lightly fry and pour in the cream, simmer a little and add the noodles to the sauce.
• 

Note

Bon Appetit!