Spinach Pasta Recipe
My first homemade Spinach pasta recipe saved by this chef ingenuity and desperation for fresh pasta. This is the experience I had when I trusted an online homemade 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!
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?
I blended the chopped spinach and add the eggs and the water to the blender.
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…
Sticking to my pasta dough recipe my fingers covered in a gooey mess that is supposed
to be pasta I added more and more flour and I knead, and knead, and knead, (I need a break)!
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.
Although the spinach pasta recipe I followed was way over on the liquid measurements I was able to pull it together.
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
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
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
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