Pasta Foglie d'ulivo


Pasta Foglie D’ulivo

Chef Michael

Serving Size 2- 4 Adults

Time 1 Hour 30 Minutes

Family Reserve


  • 1 Pound Spinach

  • 1 Garlic Clove

  • 1 1/2 Cups Semolina Flour

  • 1/4 Cup Warm water (As needed)

  • 2 Tablespoon Olive Oil



In a medium sauce pan cook down spinach and garlic with half of olive oil. Cook until spinach starts to releases moisture, time cook for 3 minutes once you see this begin. Pour spinach into food processor and puree for 5 minutes or until mixture is smooth in pieces the size of small grain. Once Finished pour 1 ½ cups of semolina flour into the middle of your mixing board. With the back of your cup make a well 4-6 inches in diameter placing your mixture into the center and adding water if you fell your mixture is to thick. Begin to pull the flour into the mixture with your fork making sure you kneed the pasta well before adding more flour. After a few moments you will notice the pasta will thicken to a texture similar to wet sand. At this point you should be able to touch the pasta without it sticking a lot to your fingers or tools, if this is not the case continue to work the dough with a fork until this result. Kneed your dough until the dough gives you resistance. The first step to kneed a formed dough is folding and pressing the dough on it self roughly 3-5 times before you roll the pasta our like a pasta roll, once the dough is past the edge of your hands fold together on top on one another till the dough has a noticeable spring to it. Ball this dough ball up and process with the 6 corner pasta fold roughly 1-3 times through until your dough passes the resilience test for pasta. In a proofing bowl or bag let your dough rest for 10-15 minutes before pressing the dough into its shapes. To make Pasta Foglie D’ulivo take your rested pasta dough and tear or cut a portion of pasta roughly 6 inches log and no thicker than your pinky finger. Once rolled cut into square shapes , with a knife (Or a bench scrape which I found to be simpler) Drag and pull the pasta to give its signature curved look, lightly thug the pasta on each end stretching it out to the perfect size.

Cook the pasta and serve it with a light sauce such as a olive, cheese and light red sauce

*As made in class*

Pasta Foglie d'ulivo with Bacon and Plum Tomato Sauce

Chef Michael

Serving Size 2- 4 Adults

Time 1 Hour 30 Minutes

Bacon Olive Oil


  • Cooking Pasta Foglie D’ulivo

  • 4 Slices, thick cut bacon.

  • 400G Plum Tomato Sauce

  • 2 Oz Fresh Basil (Chiffonade Cut)

  • 1 Tablespoon Olive Oil


Start cooking the bacon down until bacon is fulled rendered of fat, remove bacon and 75% of fat from the pan, add only whole plum tomatoes to pan and break with into bite size chunks with cooking utensil. Once sauce if finishes after 4-5 minutes, toss your pasta in and mixture together. Finish the pasta with bacon a chiffonade of basil and fresh olive oil if you wish!


Michael TurnerComment