Spinach Pasta
Sararwelch said:
I got the pasta roller attachment for my kitchenaid, and I'm looking for a site where I can find fresh pasta recipes that are more interesting than the basic recipes provided in the package. I'm thinking along the lines of red pepper pasta, spinach pasta, etc.
Hi, Sara. Here's the recipe I use when I make spinach pasta. If you don't want to go to the bother of cooking fresh spinach, I've tried using chopped frozen spinach in its place. As long as you end up with the required amount of spinach, it works just fine.
SPINACH PASTA
(Makes about 1 lb.)
5 oz. fresh spinach, washed and stems removed
1 tsp. salt, or to taste
2½ cups flour (a little less if using regular unbleached all-purpose
flour), plus additional for dusting
3 extra large eggs
2 tsp. vegetable oil
Place the spinach in a lidded pan with the salt and just enough boiling water to cover. Cook until tender, about 10 minutes. Drain thoroughly then transfer to a colander or sieve and leave to stand until cool. Squeeze the spinach as dry as possible. Wring in a dry, clean dish towel to absorb more of the moisture. You should have about ¼ cup of pulp.
Chop the spinach very finely by hand or, preferably, in a food processor or blender.
Proceed as for fresh egg pasta, beating the spinach into the egg mixture. Use extra flour to dust the pasta, the machine rollers, and work surface. Because the dough is softer than plain egg dough, let it dry for at least 5 more minutes than the plain egg dough before you cook it.