07
Aug
08

fresh spinach pasta

I tried my hand at fresh pasta the other night and loved the results. I followed this recipe, but I had to make some adjustments since I don’t have a pasta machine. Here’s how it worked out for me.

Fresh Spinach Pasta

1 lb. fresh spinach
2 eggs
3 cups unbleached all-purpose flour

1. Rinse the spinach well, drain briefly and place the damp spinach in a large fry pan. Cover and cook over medium heat until the spinach wilts, 2 to 3 minutes. Drain in a sieve under cold running water. When cool, squeeze thoroughly to dry.

2. Place the spinach in a food processor with 1 of the eggs. Process to a smooth puree, stopping once or twice to scrape down the sides of the work bowl.

3. Place the 2 cups of the flour into the bowl of your KitchenAid and make a large well in the center. Put the spinach mixture and the other egg (lightly beaten) into the well. Using a fork (the bowl will not be on the stand mixer at this point), begin gradually incorporating some of the flour from the sides. Continue working in more flour until the dough is no longer wet.

4. Once the dough is no longer wet, put the bowl in the stand mixer fitted with the dough hook and begin kneading in as much of the remaining flour as is needed until the dough is no longer sticky and completely separates from the sides of the bowl (just like when you’re kneading bread dough). Sufficient kneading will make the dough elastic enough to not break apart when you roll it out to 1/8″ thick.

5. Separate the dough into two balls and set one aside, covered with a towel to keep moist. Dust a large work surface with flour and begin rolling out the ball of dough. I read somewhere that the Great Italian Pasta Makers say that you should work up a sweat while rolling out pasta dough. I rolled mine out once to about 24″x12″ and then folded it into thirds one way and then folded that in half and rolled it out again to roughly the same size. When it’s all rolled out, it should be roughly the thickness of a dime.

6. At this point, you can cut it into whatever shapes you want. I did simple fettuccine and cut it using a pizza cutter (it’s a little faster than using a knife), but you can do ravioli or whatever you want. It’s at this point that a pasta machine would be really useful so that you didn’t have to spend an hour cutting out your angel hair pasta. Roll out and cut up the second ball of dough now.

7. After this point, I’m not really sure what you could do with the pasta if you’re not going to use it right away (anyone know?). I cooked up half of my batch and put the other half into a plastic bag and cooked it up the next day. Since it’s fresh, it only takes 3 or 4 minutes to cook up, so keep an eye on it.

Doesn’t that just look tasty? Tomorrow I’ll share a recipe for Fettuccine Quatro Formaggi to use this pasta in.

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2 Responses to “fresh spinach pasta”


  1. 1 inyemel
    August 7, 2008 at 8:35 pm

    if you’re not going to use it right away, just form the shaped pasta into little bundles or something that looks like a bird’s nest, put it on a pan and freeze it. Once it’s frozen you can put it in a ziploc bag or whatever. It keeps for forever, and you can cook it from frozen.

  2. August 7, 2008 at 9:06 pm

    Good to know – Thanks!


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