Description
Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.
Ingredients
- 3 ounces spinach
- 2 eggs
- 1 ½ teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt
- 2 cups all-purpose flour, or as needed
Instructions
- Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook
- stirring continuously
- until spinach turns bright green
- about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
- Combine spinach
- eggs
- olive oil
- and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades
- adding flour as needed.
- Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
- Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
- Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers
- gradually reducing the setting to desired thickness. Change pasta maker’s attachment to preferred noodle shape; cut pasta with pasta maker.
- Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft
- 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.
Prep Time: 45 mins
Cook Time: 9 mins
Total Time: 1 hr 14 mins
Servings: 2