4 cups flour (500 g), 1 3/4 cups (220 g) for yellow, 2 1/4 (280 g) cups for spinach, plus more for dusting
6 eggs, 3 each dough
2 cups baby spinach (80 g), packed
1 piece fresh turmeric, 2 inch (5 cm),finely chopped
Parmigiano Reggiano Cream Sauce
4 tablespoons butter
4 tablespoons flour
4 cups whole milk (960 mL)
2 cups parmigiano-reggiano (100 g), finely grated
½ teaspoon freshly ground nutmeg
1 salt, to taste
1 pepper, to taste
Nutrition Info
Calories 674
Fat 18g
Carbs 88g
Fiber 3g
Sugar 9g
Protein 35g
How to Make It
1. Step
For the Yellow: puree 3 eggs with the chopped turmeric until smooth, preferably in a high-speed blender.
2. Step
Place 1 ¾ cup (220 grams) flour in a medium mixing bowl and pour in the yellow puree.
3. Step
Stir with a wooden spoon until a shaggy dough forms.
4. Step
Sprinkle some flour on a wooden surface or cutting board, and turn the dough out of the bowl onto the surface.
5. Step
Knead for 5-10 minutes, or until silky and smooth, using additional flour as needed.
6. Step
Cover with plastic wrap and let rest for 30 minutes before sheeting. Will keep up to 3 days wrapped tightly in refrigerator.
7. Step
For the green, puree 3 eggs with the baby spinach until smooth, preferably in a high-speed blender.
8. Step
Place 2 ¼ cup (340 grams) flour in a medium mixing bowl and pour in the green puree.
9. Step
Stir with a wooden spoon until a shaggy dough forms.
10. Step
Sprinkle some flour on a wooden surface or cutting board, and turn the dough out of the bowl onto the surface.
11. Step
Knead for 5-10 minutes, or until silky and smooth, using additional flour as needed.
12. Step
Cover with plastic wrap and let rest for 30 minutes before sheeting. Will keep up to 3 days wrapped tightly in refrigerator.
13. Step
For the Parmigiano Reggiano Cream Sauce, melt the butter in a large saucepan over medium heat.
14. Step
Whisk in the flour and continue to cook for 2 minutes.
15. Step
Add the milk to the roux one cup at a time, whisking vigorously and smoothly after each addition.
16. Step
Once all the milk has been added, reduce heat to low, and begin to add parmigiano Reggiano, a handful at a time.
17. Step
Stir with a wooden spoon to incorporate each addition of cheese. Once all of the cheese has been incorporated and the sauce is smooth, stir in the nutmeg.
18. Step
Taste the sauce and add salt and pepper as needed. Toss with pasta and serve immediately.
