Pasta Dishes forum: Spinach Pasta

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ImageKatg
Mar 7, 2010 1:01 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Spinach Pasta

I made this yesterday for Spinach Lasagna. It was fairly easy and turned out quite nice. You’ll notice by the pictures that I doubled the recipe. Here it is though for a single batch. If you want it a little greener…just add a bit more spinach.

Ingredients

1 ¼ cups of unbleached all-purpose flour
¾ cups of Semolina flour
2 eggs
1 teaspoon salt
1 teaspoon Olive Oil
5 ozs of fresh Spinach

Wash and trim Spinach. Place it in a steamer and steam for about 2 minutes over boiling water until limp. Drain and squeeze out the moisture. Put it in a food processor or chop it fine to mix into a paste.

Pour your flour onto your work surface. (I use those plastic flexible cutting mats to cut down on the mess). Add the salt. Make a well in the center and add your eggs and oil. Mix it all up with a fork or your fingers to get everything together. Add the spinach paste.

Mix the spinach in and get it into a rough ball. Now start kneading it. I probably kneaded for about 8-10 minutes and you can feel the dough changing and getting more elastic and soft as you do this. If it’s too dry…add touch of water. If it’s too sticky add a little flour.

When you’ve formed a nice smooth ball of dough, wrap it up in plastic and let it sit for about ½ hour.

After sitting…it can rolled in a pasta machine or rolled by hand and cut.

When using a pasta machine…cut the ball into quarters. Flatten the quarter and start feeding it through the rollers at the widest setting. Double it over and repeat. Then keep feeding it through until you’ve reached your desired thickness. It can get quite long and at this point just cut it in half and then feed it through. Before cutting it in the machine, let it rest for a few minutes and it will dry a bit and not clog your cutters.

Hang it over a rack or lay it on a clean towel until ready to use. It can be cooked immediately or dried and kept refrigerated for about 1 week.

To cook this pasta: Bring a large pot of water to a boil. Add some salt. Carefully add your noodles and let boil for about 3-4 minutes, testing to desired doneness.

Thumbnail by Katg

ImageKatg
Mar 7, 2010 1:02 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Steaming the Spinach

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ImageKatg
Mar 7, 2010 1:03 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Getting ready to mix the dough...

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ImageKatg
Mar 7, 2010 1:04 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Adding the spinach

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ImageKatg
Mar 7, 2010 1:04 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Getting it all together and forming a rough ball

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ImageKatg
Mar 7, 2010 1:05 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Kneading the dough...

(and yes...I have more flour on me than the dough itself! hehe)

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ImageKatg
Mar 7, 2010 1:06 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Dough is ready to be wrapped in plastic to rest for a bit...

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ImageKatg
Mar 7, 2010 1:07 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Passing the dough through the Pasta machine

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ImageKatg
Mar 7, 2010 1:07 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
making it thinner

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ImageKatg
Mar 7, 2010 1:08 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Hanging it until it's time to cook (These are lasagna noodles and uncut into shapes)

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ImageKatg
Mar 7, 2010 1:09 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
I had a little left over dough...so I did cut some into a fettucini

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ImageKatg
Mar 8, 2010 6:48 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Dried Pasta can be put into a bag and kept in the refrigerator for about a week...also can be frozen.

Thumbnail by Katg

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