Indigenous food plant, Warrigal Greens (Tetragonia tetragonioides), is easy to grow and high in antioxidants, fibre, iron and vitamin C. Best not eaten raw, due to high oxalates, its great a spinach substitute for just about any recipe. Try making spanakopita with Warrigal Greens, another great one is in risotto. If you have an abundance, just steam or blanch and freeze for later on.
Try this recipe for Pasta Verde, (Warragul Greens) Green Pasta
- 3/4 kilo plain flour,
- 2 eggs,
- 1 cup of warragul greens,
- half a glass of warm water.
(You need have to have cleaned, boiled and strained and cooled your greens before putting it in with the flour. Also chop it or put it in the blender…gives it a nice even consistency.)
This recipe makes enough pasta for 4 people.
To make the pasta:
- Sift the flour onto the board, make a well and break the eggs into the middle, add your warragul greens and few drops of water.
- Mix it. Roll it. Roll into a ball. (Add water if too dry, or add flour if too wet.)
- Knead with floured hands. Knead until the dough is smooth. Knead, knead, and knead some more.
- Roll the pasta out thinly and cut into noodles, spaghetti or tagliatelle. (By hand)
- Or Feed the pasta through the pasta machine. Catch the spaghetti or tagliatelle as they come out the other end.
- Place the pasta on a floured board.
- Cook the spaghetti in boiling water, until ‘al dente’, which means until it still has a slight bite to it. (Not overcooked, or too soft.)
- Eat it with any sauce you like. Buon appetito!