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Broccoli Pasta

Italian.Chef's picture
  Frozen chopped broccoli 10 Ounce (1 Package)
  All purpose flour 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Eggs 2 Large, at room temperature
  Eggs 2 Large (At Room Temperature)
  Olive oil 1 Tablespoon

1. In a small saucepan, add 1/2 cup of salted water and let it come to a fast boil. Add the broccoli and let it come to a second boil. Separate the broccoli with a fork to make it cook faster. When separated, cover and let cook over low heat for 4 to 6 minutes. Drain in a hand strainer and, when cool enough to handle, use your hands to press down and remove all the liquid.
2. In a large bowl with a wide top, add the flour and salt. Make a well in the center of the flour and add the eggs, broccoli, and oil. Using your hands or a whisk or a wooden fork, work the dough together. Keep working the dough until it forms a ball.
3. Turn the dough out onto a lightly floured board. Knead the dough, adding more flour if needed, until smooth. The kneading will take about 10 minutes. Cover with a bowl or cloth and let the dough rest for 30 minutes.
4. Using a little flour, roll the dough into a cylinder about 10 or 12 inches long. (It will look like a loaf of uncooked Italian bread.) Cut the dough into 12 pieces (about 3/4 inches thick), flatten each piece with the palm of your hand, using more flour if needed.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1867 Calories from Fat 342

% Daily Value*

Total Fat 39 g59.3%

Saturated Fat 8.9 g44.3%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1340.1 mg55.8%

Total Carbohydrates 301 g100.3%

Dietary Fiber 16.8 g67.2%

Sugars 2.6 g

Protein 74 g147.8%

Vitamin A 186.2% Vitamin C 433.6%

Calcium 29.6% Iron 117.5%

*Based on a 2000 Calorie diet

Broccoli Pasta Recipe