Blue corn pasta with garlic, spinach and egg

Blue corn pasta with garlic, spinach and egg

2 servings:


  • 150 g bluecorn flour
  • 150 ml hot water
  • 2 tablespoons of olive oil
  • pinch of salt

To serve with:

  • 2 hard-boiled eggs
  • 1 garlic clove
  • 2 handfuls of spinach
  • 1 handful of walnuts
  • 1/2 bunch of parsley
  • 1 teaspoon of clarified butter
  • olive oil
  • pepper
  • salt


Ingredients for pasta, combine together and knead the dough. Roll out the dough into thin and cut into thin strips (Tagliatelle). Bring a pot with lightly salted water to boil. Put pasta gradually into the boiled water. Remove when floating to the top, then rinse with cold water.

Dissolve butter on a frying pan. Add smashed clove and fry for a while until the smell is intense. Add spinach, pepper, salt and stir-fry the ground hard-boiled egg yolk. Divide pasta into portion. Put stewed spinach, egg quarters and sprinkle with finely chopped or ground nuts and parsley. Pour everything with olive oil.


RECIPE by Anna Szewczak, / /