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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

  • Put the flour, eggs and 2 tablespoons of the oil in a stand mixer.
  • Mix the ingredients. Use the water if the flour is not coming together into a ball.
  • If the dough comes away from the sides, it is ready.
  • Knead by hand for a few minutes. Cover with plastic wrap and let rest for at least 30 minutes.
  • Using the Kitchen Aid attachments, stretch the dough and then cut it into spaghetti.
  • 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

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

Roux

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