Generic selectors
Exact matches only
Search in title
Search in content

Sharing our food heritage with you

Paglia e Fieno

Paglia e Fieno

 

Paglia e Fieno translates to “straw and hay” in Italian and this classic pasta dish gets the name due to its colours that are similar to hay(green) and straw(yellow). For Paglia e Fieno (hay and straw pasta), we like using spinach tagliatelle to enhance the flavour as well as the look. Now let’s jump straight to the recipe.

 

Ingredients you need to make Paglia e Fieno(hay and straw pasta) 

160 gm  Spinach tagliatelle 

160 gm Egg noodles 

60 gm butter 

2 tbsp Extra Virgin (EV) olive oil 

50 gm or 8 slices pancetta 

20 ml cream  

200 gm green frozen baby peas (thawed) 

½ tsp cracked black pepper 

1 tbsp sea salt

8 tbsp parmesan cheese

 

Paglia e Fieno ingredients

 

Instructions to make Paglia e Fieno (Straw and hay pasta)

First, take the peas out of the freezer and put in a bowl and set aside to thaw.

Bring a large pot of salted water to boil. Once the water is boiling add the egg noodles and spinach tagliatelle, and cook until al dente. (Cook for about 1 minute less than what it says on the packet). 

Finely chop the pancetta. Add 2 tbsp EV olive oil to a frying pan and sautè the pancetta until it is crisp. Take the pancetta out and let it drain on some kitchen paper and discard the rest of the fat from the pan.

In the frying pan melt the butter and put in the pasta once it is cooked and toss for about 2 minutes.

Take another frying pan, add the pancetta, cream, peas and half of the parmesan cheese and black pepper. Cook until just hot.

Then, add the buttered noodles and tagliatelle. Add the rest of the parmesan cheese, toss and serve. Enjoy!

This recipe has no ratings just yet.

Paglia e Fieno

November 17, 2020
: 4
: 10 min
: 20 min
: 30 min
: Easy

A creamy pasta balanced with crispy pancetta and green peas.

By:

Ingredients
  • 160 gm Spinach tagliatelle
  • 160 gm Egg noodles
  • 60 gm butter
  • 2 tbsp Extra Virgin (EV) olive oil
  • 50 gm or 8 slices pancetta
  • 20 ml cream
  • 200 gm green frozen baby peas (thawed)
  • ½ tsp cracked black pepper
  • 1 tbsp sea salt
  • 8 tbsp parmesan cheese
Directions
  • Step 1 Take the peas out of the freezer and put in a bowl and set aside to thaw.
  • Step 2 Bring a large pot of salted water to boil. Once the water is boiling add the egg noodles and spinach tagliatelle, and cook until al dente. (Cook for about 1 minute less than what it says on the packet).
  • Step 3 Finely chop the pancetta. Add 2 tbsp EV olive oil to a frying pan and sautè the pancetta until it is crisp. Take the pancetta out and let it drain on some kitchen paper and discard the rest of the fat from the pan.
  • Step 4 In the frying pan melt the butter and put in the pasta once it is cooked and toss for about 2 minutes.
  • Step 5 Take another frying pan, add the pancetta, cream, peas and half of the parmesan cheese and black pepper. Cook until just hot.
  • Step 6 Then, add the buttered noodles and tagliatelle. Add the rest of the parmesan cheese, toss and serve. Enjoy!

IMG 2417

Let us know how your Paglia e Fieno(Straw and hay pasta) turned out to be in the comments below!

Have you tried our all time favourite recipe for Spaghetti Marinara?

Lastly, don’t forget to follow us on Facebook, Instagram and Pinterest!

 

 



Leave a Reply

Your email address will not be published.