Gemelli Algi Spinaci Recipe
House-made twisted pasta with fresh sautéed spinach, touch of cream, and parmigiano
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Use a fork to gently beat the eggs and gradually incorporate the flour until a rough dough forms.
- 2
Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll and Cut the Pasta
After resting, divide the dough into four sections. Roll each section out into thin sheets using a pasta machine or rolling pin. Cut the sheets into strips and twist them to form gemelli shapes.
Sauce Preparation
- 4
Sauté the Spinach
In a large skillet over medium heat, add a little olive oil. Once hot, add minced garlic (3 cloves) and sauté until fragrant, about 1 minute. Add the fresh spinach and cook until wilted, about 3-4 minutes.
- 5
Prepare the Cream Sauce
Lower the heat and add heavy cream to the skillet with the spinach. Stir to combine and let it simmer for 2-3 minutes. Season with salt, black pepper, and a pinch of nutmeg.
- 6
Add Cheese
Gradually stir in the grated Parmigiano-Reggiano cheese until melted and well combined with the sauce.
Combining
- 7
Cook the Pasta
Bring a large pot of salted water to a boil. Add the twisted gemelli pasta and cook for about 2-3 minutes, or until al dente. Reserve a cup of pasta water, then drain the pasta.
- 8
Combine Pasta and Sauce
Add the cooked gemelli to the skillet with the cream sauce. Toss to coat the pasta evenly, adding reserved pasta water as needed to achieve desired consistency.
