A sauce that is loved and used often in Italian Homes is the beloved ‘Pesto alla Genovese’. The word Pesto applies to any combination of herbs ground with a mortar and pestle.
I love making fresh natural herby, veggie or natural food based pastas. With the spinach, when you add the olive oil and marjoram, season to taste with salt and pepper, you end up with a magnificent Spinach Tagliatelle.
This filling is very simple but tasty and they are always served at important occasions – this recipe is my version but every family has their own recipe.
I love showing off with this recipe because I like the way the pink beetroot shows through the fine pasta and how the black poppy seed butter sauce, challenges your taste buds.
This is a delightful pasta to make as it can be made with so many different herbs.
Spinach retains water so as soon as the spinach is cool enough to handle, squeeze out as much of the water as possible.
Place the pumpkin wedges in a bowl and mix with just enough oil to coat them.
Coloured Pastas have such strong flavours that they require their own special sauce.
It’s difficult to give exact quantities of flour and eggs because it depends on the egg size, humidity in the air and how much the flour will absorb.