Paglia e Fieno - Straw and Hay - is one of the most classic combinations of flavored pastas. Straw yellow plain pasta mde from flour and egg yolks, and brilliant green pasta made by adding blended spinach to the pasta dough. This particular batch, which was on display at Taste, a fascinating foodfest held in Florence's Stazione Leopolda, was made by the Pastificio Mariotti, artisan pasta makers from Prato.
The pasta in the background? To the left, regular and tomato-flavored tagliatelle. To the right, a ring of tagliatelle surrounding pici al vino, pici made with red wine.
And what to do with Tagliatelle pagila e fieno?
All sorts of things; they're quite versatile. You might:
- Season them with ragł alla Bolognese: Perfect in winter!
- Season them with marinara sauce, if it's hot where you live.
- Season them with a a cream sauce, which will show off their colors.
Comments
Lovely presentation and photo!! A definite Wordless Wednesday Winner, Kyle!!
I love paglia e fieno! I sure wish I could eat this type of green food today. It’s much tastier, to me, than corned beef.
Colorful photo. I’ll have the corned beef w/cabbage and potatoes, plus some spinach pasta! Irish appetite here!
This is such a beautiful photo! I have this goal that I really want to make my own pasta. I have been so nervous to try – but I would love it. I would love a spinach pasta using Kamut Khorasan Wheat flour – yummy! Thanks for sharing this.