Spinach pasta roll
Rotolo di spinaci
I hadn’t come across a spinach pasta roll, until I found the recipe in an old issue of Sale&Pepe from 2010. And I still can’t believe, how I’ve missed something so good for so long.
The article in Sale & Pepe celebrates the culinary traditions of Emilia la ghiotta listing delicacies from Parma, Bologna and Piacenza. The spinach pasta roll is a traditional recipe from Reggio Emilia which according to the magazine is the poorest and most rural part of the region known for its homemade pasta, cheese and fresh vegetables.
It’s not just the shape that makes the spinach pasta roll special. The roll should be cooked for an hour so that the pasta and the spinach filling makes up a soft, compact roll that can easily be sliced and served with a classic tomato or cheese sauce. The strange thing is that it becomes more al dente the longer it cooks.