My Spinach Pasta Recipe

Don't get me wrong! I had a lot of fun with it but that's why I always make the recipes I post online, first hand. The recipe was off and I ended up making way too much pasta.

Actually enough to feed the Roman Army.

For a good laugh read on!

For my actual Spinach Pasta Recipe that turned out perfectly, scroll to the bottom of the page.

My First Attempt!

These are the ingredients you'll knead!
4 Eggs
½ cup of Water
3 ½ cups of sifted Flour (or split ½ semolina flour and ½ all purpose flour)
½ teaspoon Salt
And of course a little elbow grease.

If you're lucky enough to have a pasta maker machine, making Pasta becomes a walk in the park with one of these handy gadgets. I'm doing it the old fashioned way so break out the rolling pin.

Because I don't do anything the easy way (anyone who knows me will swear to that), I go for the spinach flavored pasta and tomato flavored pasta at the same time.

What WAS I thinking?

Any one who said making fresh pasta was easy must have been a pastry chef. Either that or they are totally out of their minds. There was flour everywhere! Did I let that stop me? NO WAY! This is mind over matter stuff at it's core.

I started with the beginning stages of the pasta dough recipe. Steam one package of fresh spinach for less then a minute and quickly drain. Plunge spinach in cold water. This keeps the spinach green. Now squeeze out excess water and chop.

So far so good right? RIGHT!

I blended the chopped spinach and add the eggs and the water to the blender.

Looking good!

Mixing and Kneading

I Put the flour on a cutting board or counter in a pile.
Create a well in the center and pour the mixture in and mix, and mix, and mix and…

I start to see a basic pasta dough emerge from from the mixture. Ahhh, at last. Some thing that actually looks like fresh pasta dough.

Whhewww!

Will the Real Spinach Pasta Recipe please stand up?

The second time I made this delicious fresh pasta I used:

1½ cups All purpose flour
¼ cup Semolina flour
1 tsp Salt
2 Eggs
1 tsp Olive Oil
½ package spinach, steamed and blanched in cold water. Now drain, squeeze and chop.

I put the cooked spinach in a food processor first and chopped until very smooth.
Then I added the eggs and Olive oil and pulsed a couple of times to mix.
Pour that mixture into the flour and mix and knead until you get the right consistency, which should be a little leathery and it shouldn't stick to your fingers or cutting board.

Now you need to let the dough sit covered in a bowl for about an hour before cutting, shaping or sending through your pasta maker.

On to the next Culinary challenge as I'm feeling pretty accomplished and proud of myself, I take my spinach pasta recipe basic rules and apply it to a tomato pasta recipe.

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