Spinach or Broccoli Pasta

Western.Chefs's picture

Jan. 10, 2012

Ingredients

Frozen chopped spinach/Broccoli 10 Ounce (1 package)
All purpose flour 3 Cup (48 tbs)
Salt 1/2 Teaspoon
Eggs 2

Directions

MAKING

1 As per the package directions, cook the spinach.

2 Drain well.

3 In a food processor or blender, add the spinach and blend to puree.

4 Prepare the Egg pasta: In a medium bowl, sift flour with salt.

5 Create a well in the center.

6 Add in the pureed spinach, eggs and oil.

7 Gradually pour in water and mix with a fork until well combined.

8 Form the dough into a ball.

9 On a lightly floured wooden board, turn out the dough.

10 Knead the dough until it is smooth and elastic for about 15 minutes.

11 Cover with a bowl and allow to rest at least for 30 minutes (this makes it easier to roll out).

12 Divide the dough into four equal parts.

13 Keep covered with bowl until ready to roll out or refrigerate in plastic bags.

14 On a lightly floured pastry cloth or board, roll each part into a rectangle about 16 by 14 inches and about 1/16 inch thick.

15 Work quickly, this will prevent the dough from drying out.

16 Roll up loosely, starting from the long side in the jelly roll fashion.

17 Using a thin sharp knife, cut the roll crosswise, 1/8 inch wide for fettuccine.

18 For lasagne, cut the rolled dough into strips 2 inches wide, 6 inches long.

19 For wide noodles (tagliatelle), cut into strips 3/4 inch wide.

20 For narrow noodles, cut 1/4 inch wide.

21 Unroll the noodles and wind loosely around the fingers.

22 For fresh pasta, cook immediately or freeze in plastic bags for a week.

23 To dry pasta, arrange on ungreased cookie sheets;

24 Special Family Fare let dry overnight.

25 In a glass jar, store the pasta and cover, place in a cool place.

26 In a large kettle, bring 3 quarts of water and 1 tablespoon each of salt and salad oil to rapid boil.

27 Add in the pasta and bring back to a boil; stirring occasionally with long fork to prevent sticking.

28 Cook, uncovered, just until tender, for 3 to 5 minutes for fresh pasta, 7 to 10 minutes for dried. (Do not thaw frozen pasta.) Do not overcook.

29 Drain well, avoiding rinsing.

SERVING

30 Serve immediately.

Recipe Summary

Difficulty Level: Medium
Servings: 6

Nutrition Facts

Serving size

Calories 262Calories from Fat 22

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 223 mg9.29%

Total Carbohydrates 50 g16.7%

Dietary Fiber 2 g8%

Sugars

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet