A journal of Food Adventures
by writer/photographer Julie Ann Fineman
and writer Lee Glenn

Spinach Farfalle with Ham

From Tony Ferrari & Jonathan Sutton, chef/owners of Hillside Supperclub in San Francisco


2 cups flour

3 eggs

2 tablespoon extra virgin olive oil

1/4 cup spinach puree

1/2 cup diced ham

1/4 cup snap peas

1 cup spinach

1 tablespoon garlic

1 teaspoon shallot

1 tablespoon butter

1/4 cup diced artichokes 

1 French radish (shaved very thin)

1/4cup grated pecorino

On a wood surface, make a well with the 00 flour, add eggs, extra virgin olive oil, and spinach puree. Knead very well to make pasta, about 10min. Cover with plastic and rest in fridge for at least 6 hours. When ready to roll, bring dough to room temperature. With a pasta machine roll pasta out until the second setting. With a fluted dough cutter, cut 2x3inch strips. Each rectangle will be pinched in the middle to form a bow tie. 

In a hot pan, sauté ham, snap peas, spinach, garlic, and shallot. Add the butter and a little of the pasta water to create a sauce. Boil the pasta in water for about 3 min or until it floats to the top. Add to the pan and toss. 

Plate pasta and garnish with pecorino, shaved radish, and artichokes.