For the pasta dough
150g ‘00’ flour
50g fine semolina, plus extra for dusting
1 large egg, plus 3 large egg yolks
For the tomato sauce
2 tbsp olive oil
1 garlic clove, finely sliced
400g can chopped tomatoes
For the filling
1kg spinach
1 garlic clove, finely sliced
50g butter
2 tsp chopped marjoram or oregano
500g ricotta
50g parmesan (or vegetarian alternative), grated, plus extra to serve
good-quality olive oil, for drizzling
You will need
A pasta machine
A classic Italian dish that transforms homemade pasta into something special.


1.1 For the pasta, put all the ingredients in a food processor and pulse until they form a yellow ball of dough with a smooth and firm but slightly sticky texture – almost like plasticine. Wrap in cling film and set aside.
2.2 Next, make the tomato sauce. Heat the oil in a saucepan, add the garlic and cook until just softened. Add the tomatoes, season and cook gently for 25 mins, stirring now and then, until very thick. Set aside.
3.3 Wilt the spinach in a pan over a medium heat, then leave to cool. Squeeze well to remove the excess water, then roughly chop, season and leave to cool completely. Gently fry the garlic in butter until softened, then remove from the heat and stir in the marjoram or oregano. Tip into a bowl and add the spinach, ricotta and parmesan.
4.4 Roll the pasta dough through the machine, progressively narrowing the rollers one notch at a time and sprinkling semolina over the rolled pasta. Cut the sheets into three or four pieces, each roughly 40cm long, and place them on a white tea towel. Using a little water and a pastry brush, stick the sheets together to create one long sheet, allowing a 1cm overlap.
5.5 Using a spatula, spread the filling over the pasta as evenly as possible, leaving a 1cm border around the edge.
6.6 Fold over the edge of the pasta nearest to you and, using the tea towel and the weight of the pasta, roll it away from you like you would a Swiss roll. Brush the open edge of the pasta with a little water and press together to seal.
7.7 Wrap the pasta roll tightly in the tea towel and tie a piece of string round it every 10cm or so. Tie the ends with string to secure them, leaving a long piece of string at each end to act as a handle.
8.8 Bring a large pan of salted water to the boil (a fish kettle is ideal, but a deep roasting tin works well too) and cook the rotolo for 20 mins. Remove from the water and leave to cool.
9.9 Heat oven to 190C/170C fan/gas 5. Gently unwrap the rotolo and cut it into 3cm slices. Arrange the slices in a baking dish, spoon over the tomato sauce, sprinkle with parmesan and drizzle with a little olive oil. Bake for 15 mins until the pasta is hot and crisping around the edges.

A classic Italian dish that transforms homemade pasta into something special.

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