Dark greens and noodles with yoghurt | Pasta recipes – SBS

Here, you can use any greens that will wilt! Chard, kale, spinach… but a combination of spinach, wild garlic and nettles (as you see in the photo) is exceptionally good. This recipe is inspired by an Azerbaijan minced meat khingial recipe, but as always, I try to create a vegetarian version so my husband can enjoy it with the rest of the family. 
You absolutely can buy ready-made fresh lasagne sheets and cut them into 6cm diamonds, or break up dried lasagne sheets, but if you are making this for a special occasion, do make the homemade pasta so it’s extra-special. If you decide to make fresh pasta, please, don’t be scared. It’s easy, you do not need a pasta machine, in fact hand-rolled is preferable. If it’s your very first time, give yourself a break and don’t stress if it comes out just a little thicker than you are used to.
To serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 30 minutes, over overnight. 
 
Recipe and image from Home Food by Olia Hercules, photography by Joe Woodhouse (Bloomsbury, HB$46.80).

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