Pasta Dough #2, Spinach

"You really cant taste the spinach but it's goodness is loaded in this pasta-easy to get past the kids! I've put the resting time in with the prep time below."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 3mins
Ingredients:
5
Yields:
1 pound
Advertisement

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
Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. all the kids loved it. I used this for ravioli, lasagna and spagetii.!
     
  3. This was a very easy recipe, and it tasted great. I used whole wheat flour, which might have made it a bit harder to work with, but I didn't have too much trouble.
     
  4. 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.
     
  5. 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!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes