The addition of pureed spinach turns pasta dough a brilliant green, and gives the pasta a boost of vitamins, as well. This recipe for spinach pasta dough can be made into spaghetti, lasagna, or ravioli.
Ingredients
- One 10-ounce package frozen chopped spinach, thawed
- 5 eggs
- 4 cups 00 flour, plus additional flour as needed
- 1 tsp salt
- Olive oil
- Sparkling water
Directions
- Squeeze as much water as possible from the chopped spinach
- In a blender or food processor, combine spinach and eggs, puree until the mixture is dark green and smooth, with few or no visible chunks of spinach showing
- In a bowl, combine flour and salt, stirring with a fork or a whisk to combine.
- On a large, lightly floured work surface (like a countertop covered with a silicone pastry mat), pour the flour mixture into a mound
- Make a well in the middle
- Pour the spinach-egg mixture into the well and, using a fork, then your clean fingers when the mixture gets too thick, stir the spinach mixture in a circular motion, gradually incorporating more and more flour.
- As the mixture turns chunky, begin to knead it, incorporating enough flour to make a stiff dough.
- Knead dough for about 5 mins, adding more flour until dough is smooth and slightly tacky but not sticky
- Set aside, covered with plastic wrap, for about 20 mins
- Assemble your pasta maker according to manufacture’s instructions
- Divide dough into four to six equal sections with a knife or a dough cutter, and keep all sections but the one you’re working with covered
- Knead portion of dough a few times by forming it by hand into a flat rectangle and follow steps for basic pasta rolling.
Roller Setting Uses
1 or 2………………………….Kneading and thinning dough
3………………………………..Thick noodles
4………………………………..Egg noodles
4 or 5 …………………………Lasagna noodles, fettuccine, spaghetti, and ravioli
6 or 7…………………………..Tortellini, thin-fettuccine, and linguine fini
7………………………………….Very thin “angel-hair”-type pasta/capellini or very fine linguine
Thanks to chef Jeff @ Sorrentino’s