Spinach & Feta Pasta

Spinach & Feta Pasta

Chef Tucker
Cook time: 90 mins
Servings: 2-3
Difficulty: Advanced

Introducing our Spinach & Feta Pasta, a delicious twist on the 2021 viral trend! Chef Tucker has taken the viral dish, Feta Pasta, and elevated it to new heights by blending sautéed spinach with feta and pasta, creating a modern spin on a comforting homemade meal. Combining the viral trend with the earthy goodness of spinach, this dish is perfect for both casual weeknight dinners and special occasions, offering your taste buds a trendy and scrumptious experience.

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What you'll learn

  • Become proficient in crafting homemade pasta from raw ingredients.
  • Master the technique of making fresh spinach pasta dough from scratch, creating a vibrant green base for your dish.
  • Learn the process of creating a savory sauce by combining feta, pasta cooking water, white wine, and seasonings to coat the pasta to perfection.

Mise En Place

Whisk
Knife
Strainer
Chopping Board
Slotted Spoon
Saute Pan
Wooden Spoon
Rubber Spatula
Plastic Wrap
Large Pot with Lid
Sauce Pot
Spoon
Fork
Bowl
Blender
Whisk
Knife
Strainer
Chopping Board
Slotted Spoon
Saute Pan
Wooden Spoon
Rubber Spatula
Plastic Wrap
Large Pot with Lid
Sauce Pot
Spoon
Fork
Bowl
Blender

Shopping List

Spinach, 1 cup

Egg yolks, 6x

Balinese Truffle Salt, to taste

00 flour, 1 1/2 cup + more for dusting

Cherry tomatoes, 1 pint

Basil, 1/2 bunch

Parsley, 1/4 bunch

Shallot, 1x

Garlic, 3 cloves

Feta cheese, 7 oz

Dried oregano, 1 tsp

Chili flakes, 1 tsp

Black pepper, 1/2 tsp

Extra virgin olive oil, 1/4 cup

White wine, 1/2 cup

Lemon, 1x

Truffle Carpaccio, 1 jar

Kosher salt, a pinch

Prep

  1. Preheat your oven to 425°F.
  2. Fill a small pot with water and bring to a boil. Prepare an ice bath.
  3. Blanch and shock the spinach by placing it in the boiling water, then immediately transferring it to the ice bath.
  4. Remove from the ice bath, squeeze out the water very well, and transfer to a blender with 2–3 tablespoons of water.
  5. Blend just until a vortex forms. The remaining mixture should be thick and bright green.
  6. In a mixing bowl, whisk together 1/4 cup of the spinach purée with the egg yolks and a pinch of Balinese Truffle Salt. You should have just enough purée for this.
  7. Lay the 00 flour on your counter and make a well in the center. Add the wet ingredients in the center of your well.
  8. Using your index finger or a fork, mix the wet mixture into the flour until shaggy.
  9. Knead the dough until smooth, about 5–8 minutes. Cover with plastic wrap and set aside to rest.

How to cook

  1. Fill a large pot with water, cover, and place on the stove on low heat
  2. Halve the tomatoes. Chiffonade the basil. Chop parsley. Mince 1/2 of the shallot and 1 garlic clove.
  3. Add the feta, tomatoes, remaining 1/2 un-minced shallot, spices, and a drizzle of olive oil to a baking dish.
  4. Crush the remaining 2 garlic cloves and add.
  5. Season with Balinese Truffle Salt and bake until the feta is melty, about 20 minutes.
  6. Meanwhile, use a rolling pin to roll the dough until it’s thin enough to read a piece of paper through it, then cut into your desired pasta shape.
  7. Season the boiling water with kosher salt.
  8. Add the pasta to the pot and cook for 2 minutes.
  9. Strain, reserving 1/4 cup of the pasta’s cooking water.
  10. In a large sauté pan, stir together the olive oil, minced shallot, garlic, and a pinch of salt until fragrant.
  11. Add the white wine and reduce until au sec. Add the baked feta mixture and pasta into the pan. Stir, adding pasta water to thin as necessary.
  12. Adjust seasoning with Balinese Truffle Salt, lemon zest, and lemon juice.
  13. Add the herbs, garnish with sliced Truffle Carpaccio, and serve hot!