Handkerchiefs with Spinach, Garlic and Pecorino Cheese



4 servings



1 recipe Basic Fresh Egg Pasta dough
2 tbsp. salt
4 fl. oz. extra-virgin olive oil
8 cloves garlic, thinly sliced
1 cup dry white wine
2 lbs. fresh spinach leaves, cleaned, stemmed, torn into pieces approximately 3 inches square
1 cup grated pecorino cheese (preferably from Siena)


Bring 6 quarts water to a boil and add 2 tbsp. salt. Roll the Basic Fresh Egg Pasta dough out into 4 sheets, using the thinnest setting. Cut each sheet of pasta using a jagged pastry cutter into 4-inch squares. Set aside, and cover.

Heat the olive oil in a large 12- to 14-inch skillet. Sauté the garlic over medium heat until light brown. Add white wine and bring to a boil, turn the heat off and set aside. Drop the pasta into the boiling water and cook 1 to 2 minutes until tender yet al dente.

Drain the pasta in a colander over sink and pour into sauté pan. Turn heat to high, add spinach and toss until spinach is wilted but not completely shapeless. Stir in pecorino cheese and pour into warm serving bowl. Serve immediately.

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