{"id":815,"date":"2018-12-28T13:03:41","date_gmt":"2018-12-28T20:03:41","guid":{"rendered":"http:\/\/olivereats.ca\/?p=815"},"modified":"2018-12-28T13:03:42","modified_gmt":"2018-12-28T20:03:42","slug":"simple-spinach-pasta","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2018\/12\/28\/simple-spinach-pasta\/","title":{"rendered":"Simple Spinach Pasta"},"content":{"rendered":"<p>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.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>One 10-ounce package frozen chopped spinach, thawed<\/li>\n<li>5 eggs<\/li>\n<li>4 cups 00 flour, plus additional flour as needed<\/li>\n<li>1 tsp salt<\/li>\n<li>Olive oil<\/li>\n<li>Sparkling water<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Squeeze as much water as possible from the chopped spinach<\/li>\n<li>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<\/li>\n<li>In a bowl, combine flour and salt, stirring with a fork or a whisk to combine.<\/li>\n<li>On a large, lightly floured work surface (like a countertop covered with a silicone pastry mat), pour the flour mixture into a mound<\/li>\n<li>Make a well in the middle<\/li>\n<li>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.<\/li>\n<li>As the mixture turns chunky, begin to knead it, incorporating enough flour to make a stiff dough.<\/li>\n<li>Knead dough for about 5 mins, adding more flour until dough is smooth and slightly tacky but not sticky<\/li>\n<li>Set aside, covered with plastic wrap, for about 20 mins<\/li>\n<li>Assemble your pasta maker according to manufacture&#8217;s instructions<\/li>\n<li>Divide dough into four to six equal sections with a knife or a dough cutter, and keep all sections but the one you&#8217;re working with covered<\/li>\n<li>Knead portion of dough a few times by forming it by hand into a flat rectangle and follow steps for basic pasta rolling.<\/li>\n<\/ul>\n<p><\/div>\n\n<p><strong>Roller Setting\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Uses<\/strong><\/p>\n<p>1 or 2&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;.Kneading and thinning dough<\/p>\n<p>3&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..Thick noodles<\/p>\n<p>4&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..Egg noodles<\/p>\n<p>4 or 5 &#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;Lasagna noodles, fettuccine, spaghetti, and ravioli<\/p>\n<p>6 or 7&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..Tortellini, thin-fettuccine, and linguine fini<\/p>\n<p>7&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;.Very thin &#8220;angel-hair&#8221;-type pasta\/capellini or very fine linguine<\/p>\n<p>&nbsp;<\/p>\n<p>Thanks to chef Jeff @ Sorrentino&#8217;s<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[9],"tags":[78,79,81],"class_list":["post-815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-pasta","tag-sorrentinos","tag-spinach"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/olivereats.ca\/wp-content\/uploads\/2018\/12\/fresh-spinach-pasta1.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-d9","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/815"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=815"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/815\/revisions"}],"predecessor-version":[{"id":818,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/815\/revisions\/818"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media\/816"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}