Spinach Pasta
Generally speaking, homemade pasta recipes are pretty simple & straight forward. This one is no exception. Just four ingredients go into this delicious & beautiful pasta. You don’t have to have a fancy pasta sheeter or even a hand crank roller to enjoy fresh pasta, you just need patience and a little elbow grease. You can absolutely roll it out by hand, just work in very small batches, and consider it you upper body workout for the day. I think shaping farfalle (bow tie) by hand is the easiest to do. Just cut small squares and pinch in towards the center. You can also cut thin strips and make a nice batch of pappardelle or fettuccine. In order to make ravioli like the ones pictured, you need to roll the pasta super thin. There are tons of videos on-line that show all sorts of different hand cut/rolled pastas. This recipe will easily make enough pasta for four people.
5 oz Frozen Chopped Spinach-thawed
3 Eggs
2 Cups Flour
1 tsp Salt
Edith Wheeler
Product Management
Aiden McDaniel
President
Squeeze as much water as possible from the chopped spinach by wrapping it in a clean hand towel (one you don’t mind staining a bit), and squeeze out excess water. You can also place the spinach in a colander and press it against the side with a large spoon.
In a blender or food processor, combine spinach, eggs and salt. Puree until the mixture is dark green and smooth, with few visible chunks of spinach showing. Measure the flour right on the counter top and make a large well in the center. Pour the liquid mixture into the well. Start mixing with fork, slowly pulling more and more flour into the mixture.
Once most of the liquid has been absorbed, start kneading the dough with your hands. You can always add little drops of oil if the mixture is too dry to come together. It will take 5-10 minutes of kneading to get it smooth. Once the dough is smooth, form it into a ball and wrap with plastic and let it rest for 20 minutes on the counter.
Once the dough has rested, cut it into four pieces, wrapping those not being rolled back up in the plastic. Roll out each piece on a very lightly covered counter. Cut/roll into desired shapes and cover with plastic until you’re ready to cook it. Cook in heavily salted, boiling water. Cooking times will vary depending on size of pasta. It will lighten in color and float when it is fully cooked. Drain and toss with your favorite sauce.
Once cut/rolled, this pasta also dries really well uncovered on the counter overnight. Once completely dry, store in an airtight container until you’re ready to use. Enjoy!
