This dish, meaning “straw and hay” is a reference to the physical appearance of the pasta. It is a combination of two wide pasta ribbons, one yellow from egg, and the other green from spinach. Hailing from Northern regions of Italy, this type of pasta has defined traditions in Emilia-Romagna. It is said that creating this thicker strand is a delicate balance. If it is too long, the myth is it frightens the husband, if it is too short it has an appearance like that of leftovers. This colorful plate is often bursting with mushrooms and/or peas, prosciutto and cream. This recipe may get its name from rustic country life, but our recipe is delicious at any table.
Contributed by Kara Scannell.