Homemade Matcha Pasta with Spinach, Lemons and Zucchini
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This homemade matcha pasta with spinach, lemons and zucchini is a great vegetarian dish perfect for Easter and the arrival of spring. It's naturally colored and fresh in flavor. Enjoy!
Ingredients
  • For the dough for spaghetti:
  • 2½ cups + 2 tablespoons (400g) semola
  • 1⅛ cup (230g) water
  • 2 pinches salt
  • 2 tablespoons (10g) matcha powder
  • For the dough for fettuccine or tagliolini:
  • 3 cups (14oz, 400g) farro flour
  • 4 extra large organic eggs
  • 1 pinch of salt
  • 2 tablespoons (10g) organic matcha
  • For the sauce:
  • 8 tablespoons extra virgin olive oil, divided
  • ½ onion, skin removed and finely chopped
  • 1 clove garlic, skin removed and finely chopped
  • ½ cup water
  • 1 lemon, juiced
  • 6 oz (180g) organic baby spinach
  • ¾ tsp salt
  • For the topping:
  • 2 zucchini, cut into matchstick pieces
  • 2-3 lemons
  • Chives
Instructions
  1. For the dough:
  2. Attach the dough hook to the Smeg stand mixer and add all of the ingredients for either the spaghetti dough or the fettuccine/tagliolini dough. Mix on speed 1 for 3-5 minutes until the mixture comes together as a ball, adding a spoonful of water at a time if the texture is crumbly or extra flour if the dough is sticky.  Wrap the dough with plastic wrap and place it in the refrigerator for 30 minutes.
  3. Attach the pasta roller accessory to the stand mixer. Divide the dough into 6 pieces, press them into flat rectangles and flour each side. Pass one of the pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Now turn it to no.1 and pass it through three times. Let the sheets dry for 20 minutes or until they are no longer moist but not too dry where they break. Now proceed with one of the following:
  4. For Spaghetti:
  5. Attach the spaghetti attachment and pass each sheet through on speed 1. Repeat. Hang the spaghetti on a pasta rack or broom handle lined with a clean cloth and let dry completely before cooking.  Cook time: 2-4 minutes in boiling salted water.
  6. For Fettuccine & Tagliolini:
  7. Attach the fettuccine or tagliolini accessory and run one sheet through on speed 1. Repeat. Pasta can be used immediately. Cook time: 2-4 minutes (fettuccine) or 1-2 minutes (tagliolini) in boiling salted water.
  8. For the sauce:
  9. Heat 2 tablespoons extra virgin olive oil in a skillet, add the onion and cook over medium heat for 4-5 minutes until translucent, but not brown. Add the garlic and cook for another minute.
  10. Add this mixture to a blender followed by 6 tablespoons of extra virgin olive oil, water, lemon juice, baby spinach and salt. Blend until smooth, adding more salt or lemon to taste.
  11. To plate:
  12. Cook the pasta according to the directions above. Add the sauce back to the skillet. When the pasta is done add it to the skillet along with a few spoonfuls of cooking water. Stir to distribute the sauce evenly and heat over medium heat for 30 seconds. Divide into 4-6 plates, and top with zucchini, chives and ½ lemon zest for each plate. Buon appetito!
Recipe by Italicana Kitchen at https://italicanakitchen.com/homemade-matcha-pasta-with-spinach-lemons-and-zucchini/