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Spinach Pasta

Italian.Chef's picture
Ingredients
  Frozen chopped spinach 5 Ounce (Half 10 Ounce Package)
  All purpose flour 2 Cup (32 tbs)
  Eggs 2 Large
  All-purpose flour 1⁄2 Cup (8 tbs), for kneading, rolling, and cutting
Directions

Cook spinach according to package directions.
Let spinach cool, then squeeze out as much liquid as possible.
Mince finely.
You should have 1/4 cup spinach.
Mound flour on a work surface or in a large bowl and make a well in center.
Break eggs into well.
With a fork, beat eggs lightly and stir in the minced spinach.
Mix with a circular motion to draw flour from sides of well.
Continue mixing until flour is moistened.
When dough becomes stiff, use your hands to finish mixing.
Pat into a ball and knead a few times to help flour absorb liquid.
Clean and lightly flour the work surface.
If you have a manual or electric pasta machine, knead dough by hand for 3 or 4 minutes, or until no longer sticky, before using machine.
Sprinkle with flour, if needed.
If you plan to use a rolling pin, knead by hand for 10 minutes or until smooth and elastic.
Cover and let rest for 20 minutes.
With pasta machine or by hand, roll out one-fourth of the dough at a time to desired thinness.
Keep unrolled portions covered.
When all dough is rolled, cut strips into desired shapes by machine or by hand.
Machine-rolled dough makes about 4 cups cooked pasta when machine-cut into medium-wide noodles, or about 32 pieces lasagne or cannelloni.
Yield of hand-rolled pasta may vary.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Method: 
Kneading
Ingredient: 
Spinach
Interest: 
Everyday
Preparation Time: 
40 Minutes

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