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Broccoli Pasta

chef.tim.lee's picture
  Frozen chopped broccoli 10 Ounce
  All purpose flour 4 Cup (64 tbs)
  Eggs 3 Large
  Lemon juice 1 Tablespoon
  Salt 1 Teaspoon
  Water 3 Quart
  Salt 1 1⁄2 Teaspoon
  Olive oil/Vegetable oil 1 Tablespoon

Cook broccoli according to package directions, and drain well.
Place on paper towels, and pat dry until broccoli is barely moist.
Insert stainless steel chopping blade in bowl of food processor.
Add broccoli and next 4 ingredients.
Process until mixture is well blended.
Turn dough out onto a lightly floured surface, and knead about 5 minutes.
Shape dough into a ball, and place in a plastic bag; fasten bag securely.
Rest dough in refrigerator at least 1 hour.
Cut dough into 8 pieces, and return 7 pieces to bag.
Pat remaining portion into a 4-inch square.
Pass each portion of dough through smooth rollers of pasta machine on widest setting.
Fold dough crosswise into thirds.
Repeat rolling and folding about 10 times or until dough becomes smooth and pliable.
Move rollers to the next widest setting; pass dough through rollers.
Continue moving width gauge to narrower settings; pass dough through rollers once at each setting until 1/16-inch thickness, dusting lightly with flour, if needed.
Pass dough through desired cutting rollers of machine.
Hang pasta over a wooden rack, or spread on a dry towel for 30 minutes or until dry.
Combine 3 quarts water, 1 1/2 tea spoons salt, and oil in a large Dutch oven; bring to a boil.
Add pasta, and cook 3 to 4 minutes or until tender.
Drain and serve immediately, by it, or topped with Parmesan cheese or a sauce.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 376 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.9%

Saturated Fat 1.2 g6.2%

Trans Fat 0 g

Cholesterol 105.7 mg35.2%

Sodium 858.1 mg35.8%

Total Carbohydrates 66 g22.1%

Dietary Fiber 3.4 g13.5%

Sugars 0.5 g

Protein 13 g26.9%

Vitamin A 30.2% Vitamin C 74.2%

Calcium 4.9% Iron 24.1%

*Based on a 2000 Calorie diet

Broccoli Pasta Recipe