Homemade pasta with sun-dried tomatoes and spinach

As with all my pasta recipes, I’m making the pasta myself but I’ll also note down in the recipe when you can start cooking the pasta.

If you are making fresh pasta start with prepping the pasta dough. Take 200 gr of pasta flour and mix this (in you food processor) with 2 eggs and a dash of salt. Once the dough is becoming a nice boll, you put the dough in a bowl in the fridge. You can already put a pan with water on the stove, do the same when you are using dried pasta.

Drain down the fluid from the olives and put them in a jar that you use when using your blender. Cut the sundried tomatoes into smaller pieces and add them to the olives. Strip the garlic and cut out the root. Squeeze the garlic over the olives. Mash the mixture in your blender until it forms a nice and soft paste. Finally add some olive oil and blend it a bit more to make the paste smooth and creamy.

Chop the spinach into bite sized leaves and chop the walnuts as well.

Now that all ingredients are ready to be used, it’s time to start prepping the pasta.

Make sure your counter top is clean and dry so to roll out the pasta dough. Cover your countertop with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.

Pull the pasta sleeves approx.. 3 times through the pasta machine. For this dish I’ve used tagliatelle. So once the sleeves are thin enough you can take them through the tagliatelle shaper. After this, hang them on your drying rack.

Add sea salt and olive oil to the boiling water. Put the fresh pasta in the pan. It needs to boil for 5 minutes.

Drain down the pasta and put the pasta in a big serving bowl. Add the tapenade, the spinach and the walnuts and stir really well.

Dinner time!