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spinach and pistachio anolini on a chopping board

Pistachio and Spinach Anolini

A quick and easy filled pasta, with loads of flavour, ready to drop into your favourite broth or light sauce.
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Prep Time: 25 minutes
Resting Time: 30 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: Italian
Keyword: anolini, breadcrumbs, filled pasta, Pasta, pistachio, Spinach
Servings: 2
Calories: 448kcal

Equipment

  • Air tight container for resting
  • Food processor
  • Pasta roller and cutter (if not using a rolling pin and knife)

Ingredients

Dough

  • 100 g 00 flour
  • 50 g semolina
  • 1 egg
  • 1 egg yolk
  • Splash olive oil, extra virgin (we use Rio Vista Olives' Nothin' But Classic)
  • Pinch of salt

Filling

  • 30 g chopped baby spinach
  • 30 g bread crumbs
  • 30 g shelled toasted pistachios
  • 20 ml water
  • 10 ml milk
  • Zest of half a lemon
  • Pinch of salt

Instructions

  • Mix the flours and salt together, and form a well. Add the egg, egg yolk, and oil into the well and combine using a fork.
  • Knead the resulting ball of dough vigorously for 10 minutes, before transferring to an airtight container to rest for 30 minutes, away from heat or direct sunlight.
  • While the dough rests, make the filling by soaking the breadcrumbs and pistachios in the milk and water for 10-15 minutes. Add spinach, lemon zest, and salt, and blitz to a thick paste.
    close up of pistachio spinach breadcrumbs filling on a chopping board
  • Cut the rested ball of dough into 4 even pieces, and then roll one at a time through the widest setting on the pasta machine a few times, folding the dough over itself in between passes.
    sheets of pasta dough on a chopping board
  • Gradually step through the thicknesses to a medium-thin setting of 6, and then lay the sheets flat on a lightly floured work surface.
  • Use a spatula to evenly spread the filling over half of the pasta sheets, then lay the remaining pasta sheets on top and press down lightly to smooth out any air bubbles or creases.
    pistachio spinach filling spread on a pasta sheet
  • Use a small round cookie cutter or similar to stamp out the anolini (we used an upside-down large round piping tip). Try to cut each piece close to the previous, to minimise waste, and use a twisting motion after pressing down firmly to assist with sealing and cutting.
    close up of spinach and postachio anolini being stamped
  • Transfer to lightly floured baking paper lined trays and refrigerate uncovered. These anolini are best served immediately, or within 1-2 days. If you're after a serving suggestion, try them with our pressure cooker bone broth!
    close up of spinach and pistachio anolini on a chopping board

Nutrition

Calories: 448kcal | Carbohydrates: 70.5g | Protein: 16.8g | Fat: 10.5g | Saturated Fat: 2.4g | Cholesterol: 187mg | Sodium: 209mg | Potassium: 255mg | Fiber: 4g | Sugar: 1.6g | Calcium: 90mg | Iron: 5mg
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