Pasta Dough #2, Spinach
- Ready In:
- 1hr 3mins
- Ingredients:
- 5
- Yields:
-
1 pound
ingredients
- 283.49 g package frozen spinach, thawed,drained and squeezed as dry as humanly possible
- 2 eggs
- 591.47-709.77 ml flour
- 4.92 ml salad oil
- 4.92 ml salt
directions
- Take your spinach and either chop it to almost nothing or put in a blender/processor and whirl to fine-squeeze again.
- In a large glass bowl add spinach, eggs, salt and oil.
- Mix well.
- Slowly fork in flour-mix well.
- Turn onto a floured board or counter and kneed to a smooth ball, around 10 minutes.
- Wrap in waxed paper and let rest for 30 minutes.
- At this point follow your pasta maker's instructions for rolling (manual machine) or flour your counter, cut dough to manageable pieces and roll to desired thickness and cut to desired shape.
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Reviews
-
very good! i made it by blanching fresh spinach. i halved the recipe and it ended up making about 25 ravioli. i made it with a food processor by just throwing in the spinach and egg first and then adding the rest until it came together. i stuffed it with spinach and cheese and topped with alfredo sauce.
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I made pasta from this recipe again tonight, and would like to revise my comments. The first time I reviewed this I used all finely milled duram semolina flour, and I thought it was quite good. Looking back though, the pasta seemed a little firmer than I wanted. This time I used half duram semolina and half bread flour. This combination seems just right. I made fettuccine with my pasta machine which has graduations from 1 (thickest) to 7 (thinnest). I rolled my dough out to number 5 on my machine, which worked very well. Thank you again for sharing this recipe with us. The pasta looks beautiful and is delicious.
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Wonderful! I made this and it was a lot easier than I anticipated! Just had a test bowl for lunch. I'm using this for recipe #41170 tonight. I don't get to make this as often I I'd like because dh brings spinach fettuccine from Dallas when he visits his mom. I can make it anytime I like now. Yummy--thanks DiB's!
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois