Let's start with cooking pasta. Olive leaf pasta, typical of Liguria, Campania, Puglia and Tuscany. It is made from water and flour of durum wheat. Often the dough gently add the spinach to emphasize the similarity with the leaves. In Apulia, this pasta is sometimes colored with not only spinach, but also turmeric, tomatoes and cuttlefish ink. These colorful pasta called Foglie d'autunno, or autumn leaves. If we want to tint the paste in a green color, the spinach leaves, add 50 ml of water and boil them until soft.

Make spinach puree and press through a few layers of gauze.

Thoroughly knead the dough with spinach puree, water (90 ml) and flour from durum wheat. The dough should be cool, but it's pretty flexible, so it could roll into thin ropes. Wrap the dough in plastic and allow it to rest half an hour. Here the Russians wait difficulties. Find flour from durum wheat us hard. It is sometimes said that such flour is replaced with semolina. But this is not true. Basically we sold semolina from soft wheat varieties, the packaging of such grains are provided by mark M. will suit Us fine semolina brand T, i.e. durum wheat. In practice, to find a semolina for me was harder than the Italian flour from durum wheat. Russian baking flour, it is highly available in our stores, are usually made of 20% wheat and 80% soft wheat varieties.

From the dough roll out a rope with a thickness of slightly less than 1 cm we Cut it into pieces with a length of about 3 cm using a teaspoon or knife to give the paste a leaf. While working the dough, which is currently not being used, keep wrapped in plastic because it dries out quickly. You can try to shape the leaves with your fingers, pressing as usually made home orechiette. But in this case, the paste is more flat, without the characteristic grooves that hold the sauce.

It is always interesting to evaluate what happened. In the foreground is olive leaves factory production. I should make pasta more subtle...

Now let's get to the sauce. We need mushrooms, fresh or frozen, olive oil, onions and tomatoes, diced.

In frying pan, pour 2 tablespoons of olive oil and fry until Golden brown chopped onions.

Add to the onions sliced mushrooms and cook for 5 minutes. Then add a ladle of vegetable broth, a pinch of salt, pepper and oregano. Simmer the sauce for another 5 minutes.

Add to the pan tomatoes, diced, sugar, and salt. Stir, bring to a boil and cook for 15 minutes on low heat, stirring occasionally with a wooden spoon.

Meanwhile, boil in boiling water with olive oil in our pasta. It took me 7 minutes to cook the pasta to the state of al dente.

The sauce is ready. Add pasta and serve.

Let your fall will be bright, hearty and delicious! Bon appetit!