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Ribbon noodles with spinach sauce

Recipe from: 1/28/1999 12:00:00 AM
Ingredients 8
Servings 4


  • 600
    fresh spinach
  • 50
  • 90
    cake flour
  • 500
    milk, heated
  • pinch nutmeg
  • salt and freshly ground black pepper
  • 450
    ribbon noodles
  • grated Parmesan cheese for serving


Rinse the spinach well and keep a handful aside. Place the rest of the spinach in a fairly large saucepan, cover and cook over medium heat until wilted. Do not add any liquid. Drain the spinach (reserve the liquid) and pat the leaves dry. Finely chop the raw and cooked spinach. Melt the butter until foaming, remove from the hot plate and stir in the cake flour. Return to the heat and simmer slowly for 1 minute. Gradually stir in the milk. Boil until the sauce thickens slightly. Season the sauce and dilute it with a little of the spinach water (the sauce should be fairly thin). Stir the spinach into the sauce and mix well. Cook the pasta in plenty of boiling, salted water until just done and drain. Pour the sauce over the hot pasta, mix and serve with grated Parmesan cheese. Serves 4.


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