Spinach Pasta from Scratch

READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Start boiling a large pot of water.
  • NOTES: a) If using frozen spinach, skip steps 3-5; b) if omitting the spinach, use 1 1/4 cups of flour.
  • Heat a skillet to medium heat, and add spinach; don't use cooking spray or oil.
  • Cook spinach for about 30 seconds, stirring continuously. Spinach should turn a bright green color.
  • Plunge spinach immediately into an ice water bath to stop the cooking process.
  • When spinach has cooled down to lukewarm temperature, squeeze out the excess moisture using a cheesecloth.
  • Add spinach, olive oil, eggs, and salt to food processor and run until fully blended.
  • Add flour to food processor and run until blended. If the mixture is still sticky, add flour.
  • Remove dough from food processor. Roll dough into a ball and wrap in plastic wrap. Allow to rest at room temperature for 20 minutes.
  • Transfer dough to a work surface that's generously dusted with flour. Cut dough into 4 pieces.
  • If using a pasta maker, roll each piece out with a rolling pin until it's about 1/4" thick. If not using a pasta maker, roll until thin and hand-cut as desired.
  • Shape dough into rectangles and run through pasta maker, starting with the widest setting. If the dough sticks in the rollers, dust the dough and the rollers with flour.
  • Continue rolling dough through the rollers, gradually reducing the setting to flatten it as desired. NOTE: spinach pasta may need to be 1 setting wider than you normally want because of the stickiness of the dough.
  • Cut pasta into shapes using the appropriate attachment.
  • Lower pasta into water (don't drop it) and boil for a few minutes. Don't crowd the pot with pasta, as this can cause pasta to stick together.
  • NOTE: Don't dump the whole pot of cooked pasta into a strainer the way you might with dry, boxed pasta. If transferring to a strainer, don't rinse with water.
  • Using tongs or a spider skimmer, remove pasta from the water and transfer to a different container. Doing it this way will help the pasta keep its shape, and allow you to use hot water for the remainder of the boil.
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