Homemade Bombolotti Pasta In A Spinach – Pesto Sauce With Toasted Pine – Nuts And Pecorino Cheese Recipe
Make Homemade Bombolotti Pasta In A Spinach – Pesto Sauce With Toasted Pine – Nuts And Pecorino Cheese Recipe in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta (Bombolotti)
Spinach–Pesto Sauce
Toasted Pine Nuts & Garnish
Cooking & Assembly
Method
Pasta (Bombolotti)
- 1
Make the dough
On a clean work surface mound the all-purpose and semolina flours and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon fine salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the sides until a shaggy dough forms.
- 2
Knead
Bring the dough together and knead for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry, add up to 2 tablespoons water; if too sticky, dust lightly with flour. Form into a ball, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.
- 3
Roll and shape bombolotti
Divide the rested dough into 4 portions. Keep portions covered. Using a pasta machine or rolling pin, roll each portion to about 1–2 mm thickness (pasta setting 6–7 on a machine for thicker sheets). Cut sheets into 1-inch (2.5 cm) wide strips. To form bombolotti (short tubes), take a strip and roll it tightly around the handle of a wooden spoon or a thin dowel (approx. 10–12 mm diameter), overlapping edges slightly to form a small tube about 2–3 inches long. Press seam lightly to seal. Slide the tube off the handle and set aside on a floured tray. Alternatively, use a small cutter to cut rounds and press into short tubes. Dust finished bombolotti with semolina to prevent sticking.
- 4
Dry briefly
Allow shaped bombolotti to rest unfcovered for 15–20 minutes while preparing sauce; this helps them hold shape and reduces surface tackiness.
Spinach–Pesto Sauce
- 5
- 6
Blanch and cool spinach
Bring a pot of salted water to a boil. Add the 5 cups baby spinach and blanch for 20–30 seconds until wilted. Remove with tongs or a slotted spoon and immediately plunge into an ice-water bath to stop cooking. Squeeze out excess water from the spinach and pat dry with paper towels.
- 7
Make the pesto-sauce
In a food processor combine the blanched spinach, basil leaves, toasted pine nuts, 2 garlic cloves, 3/4 cup grated Pecorino Romano, 1 tablespoon lemon juice and 3/8 cup (6 tablespoons) olive oil. Pulse until broken down, then stream in remaining olive oil while the processor runs to emulsify to a slightly coarse pesto consistency. Taste and season with 3/4 teaspoon coarse salt and 1/2 teaspoon black pepper. If the sauce is very thick, thin with up to 1/4 cup reserved pasta cooking water or additional olive oil to reach a glossy, spoonable consistency.
Toasted Pine Nuts & Garnish
- 8
- 9
Prepare finishing cheese
Grate 1/4 cup Pecorino Romano finely and set aside for finishing.
Cooking & Assembly
- 10
Cook bombolotti
Bring a large pot of generously salted water to a rolling boil. Add the bombolotti in batches so they have room to move. Fresh pasta cooks quickly — boil for 2–4 minutes depending on thickness, testing one after 2 minutes. The pasta is done when al dente and floating. Reserve 1/2 cup pasta cooking water, then drain pasta using a spider or colander.
- 11
Finish the sauce with pasta
In a large sauté pan over low heat, melt 1 tablespoon unsalted butter and add the prepared spinach–pesto. Add the drained bombolotti and toss gently to coat. If the sauce seems tight, add reserved pasta water a tablespoon at a time (up to 1/2 cup) to loosen and create a silky emulsion. Warm for 1 minute, stirring gently to avoid breaking the pasta tubes.
- 12
Plate and garnish
Divide the coated bombolotti among 4 warm plates. Drizzle each portion with 1/4 tablespoon extra-virgin olive oil, sprinkle toasted pine nuts and the 1/4 cup grated Pecorino evenly over the plates, and finish with a crack of freshly ground black pepper to taste. Serve immediately.