Spaghetti with spinach and meat sauce

Spaghetti with spinach and meat sauce

Introduction:

"Eating noodles in Italian homes is the same as eating noodles in China, but most Italian homes have noodle presses, which are electric and hand-operated. It's easier to do. But there are also pure hand rolling, so the taste will be better, and Chinese hand rolling is the same. The difference between spaghetti and Chinese noodles is that the choice of flour is more particular. We must use a kind of high-quality wheat with strong gluten produced in Naples, Italy. The flour milled by this kind of wheat has strong gluten, and the flour is also transparent. If you put a little salt and eggs in it, the taste will be better. If you don't have Italian flour at home, you can use high gluten flour instead, or you can make delicious spaghetti. Today, we use spinach juice to make a hand pressed spaghetti, which is called "Spinach spaghetti with meat sauce"

Production steps:

Step 1: extraction of chlorophyll: wash spinach and beat it into pulp, then filter the residue with fine sieve or gauze.

Step 2: pour the filtered spinach juice into the pot and add a little water to boil. After boiling, the chlorophyll will naturally float on the water surface, and the water will turn pale yellow and clear.

Step 3: skim out the chlorophyll with a spoon and decant the water.

Step 4: make the dough; put salt and eggs into the flour and mix well, then pour in chlorophyll and mix well.

Step 5: finally use water and hard dough for 5 minutes.

Step 6: sauce making; add a little olive oil into the pan, stir fry the minced beef until the oil is clear, stir fry the minced garlic and onion until fragrant, then add the peeled tomato and stir well.

Step 7: cook slowly with low heat. When 70% of the water is consumed, season it. Add sugar, crushed vanilla, black pepper and salt and stir well. Set aside.

Step 8: Noodle Making: roll the dough twice with a noodle press, and then spread it out (if there is no noodle press, you can roll the dough with a rolling pin and cut it into strips).

Step 9: open the water in the pot, add a little salt, and cook the noodles.

Step 10: after the noodles are cooked, take them out and put them on the plate. Sprinkle with sauce and serve them on the table.

Materials required:

High gluten flour: 200g

Tomato: 400g

Minced beef: 80g

Chopped onion: 25g

Egg: 1

Spinach: 200g

Water: 20ml

Garlic powder: 10g

Crushed Italian Vanilla: 1g

Salt: 2G

Black pepper: 1g

Sugar: 3 G

Olive oil: 25g

Note: the characteristics of self-made pasta; beautiful color, rich nutrition, smooth, full-bodied taste. Warm tips: 1. Spinach, rape or mustard leaves can be selected for chlorophyll extraction. If there is no cooking machine, you can also chop the leaves into a bowl, mash them with one end of a rolling pin, and then filter out the residue for boiling extraction. 2. Sauce can be made according to your favorite taste. For example, Western-style mushroom sauce can also be made, and the taste is good. The method is to stir the white mushrooms into mud, boil them, add spices and seasonings, and put seafood and vegetables as ingredients to mix noodles. The taste is quite authentic! This home-made "meat sauce, spinach and spaghetti" with big spoon is ready for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh