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Spaghetti Florentine in Gravy

A pasta dish flavored with mushrooms, shallots, tomatoes, spinach, basil and a gravy made by adding a roux.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6

Ingredients

  • 2 cups semolina flour
  • 3 eggs
  • 3 tablespoons olive oil divided
  • 2 tablespoons water
  • 14.5 ounce can diced tomatoes
  • 4 ounces spinach fresh or frozen
  • 6 ounces mushrooms any kind but earthier the better
  • 2 shallots diced
  • 1 tablespoon Italian Herbs stir-in paste
  • 2 teaspoons basil stir-in paste
  • 2 teaspoons oregano stir-in paste
  • 2 teaspoons parsley stir-in paste
  • 1 tablespoon all-purpose flour
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon dried oregano
  • 1 tablespoon butter

Instructions

Pasta

  1. Put the flour, eggs and 2 tablespoons of the oil in a stand mixer.
  2. Mix the ingredients. Use the water if the flour is not coming together into a ball.
  3. If the dough comes away from the sides, it is ready.
  4. Knead by hand for a few minutes. Cover with plastic wrap and let rest for at least 30 minutes.
  5. Using the Kitchen Aid attachments, stretch the dough and then cut it into spaghetti.
  6. Pour the pasta into boiling water and cook for 2 minutes. Drain and set aside. Reserve 1 - 2 cups of the pasta water.

Florentine Sauce

  1. Heat the remaining olive oil in a skillet on medium heat.
  2. Once warm, add the shallots and mushrooms and cook for 2 - 3 minutes.
  3. Add the tomatoes and spinach. Mix and cook for 1 minutes.
  4. Add in the rest of the ingredients and cook for 2 minutes.
  5. Add in some of the pasta water. Enough to create a sauce.

Roux

  1. In a separate skillet, heat the butter.
  2. Once melted, add the flour and mix until absorbed.
  3. Add the roux to the vegetable mixture.
  4. Pour the pasta into the vegetable mixture.
  5. Mix well and serve.