Homemade Spinach Pasta Dough - Recipe
Made from the 00 flour, spinach, eggs, nutmeg and salt, green pasta dough is one of my favorite.
The process is simple, so follow the recipe below.
With green pasta dough you can make a few different shapes of pasta—cut (tubes, squares, long strings, noodles, ravioli, lasagne, spaghetti alla chitarra, green pappardelle and much more).
Of course any one of which might be used in a large array of pasta sauces.
Serves 4
Preparation time: 45 minutes
Cooking time: 3 minutes
INGREDIENTS
servings 4 people
250 g of 00 Flour (additional flour as needed)
2 organic eggs
30 g of spinach
3 pinches of salt
nutmeg freshly grated
PREPARATION
Steam or boil and then drain the spinach.
Then add cooked spinach to a food processor and pulse for 10 seconds.
Place flour on a wooden board and create a well (I call it 'volcano') in the center.
Crack the eggs into it. Add the spinach, salt, and nutmeg.
Fork the eggs together and then draw in the flour.
When everything is combined, you can start to knead by hand.
Do this until you have a smooth dough – this will take around 5-10 minutes to allow the gluten to develop.
Add a spoonful of flour if the dough is too sticky.
Wrap the dough in clingfilm and leave to rest for at least 20 min. at room temperature.
Assemble your manual pasta machine (the best for me is Imperia brand) according to manufacturer's instructions.
With the roller, form the piece of green dough into a long rectangle.
Beginning with a narrow side of the long rectangle, stretch it through the pasta machine at the first setting (on Imperia is the no. 1), then roll it through the pasta rollers again.
Repeat the folding and stretching steps several time, increasingly smaller settings until it reaches the perfect thinness.
Use the sheets of pasta as-is for lasagna, form into ravioli, or cut into fettuccini noodles.
Cook finished pasta in boiling, salted water, for about 3 minutes, or until al dente.
Photos by Mama Isa's Cooking School
Preparation time: 45 minutes
Cooking time: 3 minutes
servings 4 people
250 g of 00 Flour (additional flour as needed)
2 organic eggs
30 g of spinach
3 pinches of salt
nutmeg freshly grated
PREPARATION
Steam or boil and then drain the spinach.
Then add cooked spinach to a food processor and pulse for 10 seconds.
Place flour on a wooden board and create a well (I call it 'volcano') in the center.
Crack the eggs into it. Add the spinach, salt, and nutmeg.
Fork the eggs together and then draw in the flour.
When everything is combined, you can start to knead by hand.
Do this until you have a smooth dough – this will take around 5-10 minutes to allow the gluten to develop.
Add a spoonful of flour if the dough is too sticky.
Wrap the dough in clingfilm and leave to rest for at least 20 min. at room temperature.
Assemble your manual pasta machine (the best for me is Imperia brand) according to manufacturer's instructions.
With the roller, form the piece of green dough into a long rectangle.
Beginning with a narrow side of the long rectangle, stretch it through the pasta machine at the first setting (on Imperia is the no. 1), then roll it through the pasta rollers again.
Repeat the folding and stretching steps several time, increasingly smaller settings until it reaches the perfect thinness.
Use the sheets of pasta as-is for lasagna, form into ravioli, or cut into fettuccini noodles.
Cook finished pasta in boiling, salted water, for about 3 minutes, or until al dente.
Photos by Mama Isa's Cooking School