Homemade Tagliatelle with Creamy Spinach Almond Sauce

Start by piling your flour onto a clean work surface or into a large mixing bowl. Form a well in the center and crack in your eggs, then sprinkle with a pinch of salt.

Gently beat the eggs with a fork, gradually incorporating the flour from the inner rim of your well. Continue to mix, drawing in more flour until the dough starts to come together. Once it becomes too stiff to mix with a fork, switch to kneading by hand—work the dough for about 10 minutes until it's smooth and elastic.

If your dough feels too sticky, dust in a little more flour; if it's too dry, add a splash of warm water. Shape your dough into a ball and lightly coat with flour or semolina. Cover with a kitchen towel and let rest for at least 10 minutes to relax the gluten.

Once rested, roll the dough out on a lightly floured surface using a rolling pin, working from the center outward. Aim for the thinnest sheet possible—traditional tagliatelle is delicate!

If you have a pasta machine, use it to roll the dough to your desired thinness.

To cut your tagliatelle, fold the pasta sheet several times, dusting with flour or semolina between layers to prevent sticking. Slice into strips about 0.5cm wide with a sharp knife, then unfurl each strip. Arrange your tagliatelle on a tray dusted with semolina or flour so they don't stick together.

If you own a pasta machine with a tagliatelle cutter, you can use that as well for even strips.

Take your pre-cooked spinach: it should be boiled, well-drained, and finely chopped. This ensures the sauce will be smooth and not watery.

Next, coarsely chop the almonds. You can do this with a sharp knife or by placing them in a zip-top bag and gently crushing them with a rolling pin. The almonds add a delightful crunch and a hint of sweetness to the sauce.

Transfer the chopped spinach to a non-stick skillet and cook over medium heat to remove any excess moisture.

Once the spinach is dry, grate in some fresh raw garlic. This step infuses the sauce with a subtle, aromatic depth without overpowering the delicate flavors of the spinach.

Once your tagliatelle are cooked al dente (they will float to the top when ready), reserve half a glass of their cooking water before draining.

Add the drained pasta directly into the pan with the spinach mixture. Toss well to coat the pasta thoroughly, adding a bit of the reserved cooking water to help the sauce cling and to achieve a creamy consistency.

Season the pasta with freshly grated nutmeg, a generous handful of the chopped almonds, sea salt, and a drizzle of extra virgin olive oil. Toss everything together and cook just until the sauce is glossy and coats the noodles.

Finish with a liberal sprinkling of freshly grated Parmigiano Reggiano and serve your vibrant tagliatelle immediately for best flavor and texture.