|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 99g||36%|
|Dietary Fiber 6g||21%|
|Total Sugars 1g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Making homemade pasta can be a fun and rewarding project and is so much better than store-bought. Making it from scratch also allows you to mix in other ingredients, contributing additional flavors. The addition of pureed spinach offers a mild taste and turns the pasta dough a brilliant green. It also gives the pasta a boost of vitamins and minerals. Spinach pasta dough can be made into spaghetti, lasagna, or ravioli, and once cooked is delicious topped with sauces including chanterelle mushrooms, black olives, and sun-dried tomatoes.
1 (10-ounce) package frozen spinach (thawed and chopped)
5 large eggs
4 cups all-purpose flour (plus additional flour as needed)
1 teaspoon salt
Gather the ingredients.
Squeeze as much water as possible from the chopped spinach with your hands or by pressing with a wooden spoon in a colander.
In a blender or food processor, combine the spinach and eggs.
Puree until the mixture is dark green and smooth, with few or no visible chunks of spinach showing.
In a bowl, combine the flour and salt, stirring with a fork or a whisk to combine.
On a large, lightly floured work surface (like a countertop covered with a silicone pastry mat), pour the flour mixture into a mound and make a well in the center.
Pour the spinach-egg mixture into the well.
Using a fork, stir the spinach mixture in a circular motion, gradually incorporating more and more flour.
As the mixture turns chunky, begin to knead it, incorporating enough flour to make a stiff dough. Knead the dough for about 5 minutes, adding more flour until dough is smooth and slightly tacky but not sticky.
Set aside, covered with plastic wrap, for about 20 minutes.
Assemble your pasta maker according to the manufacturer's instructions.
Divide the dough into 4 to 6 equal sections with a knife or a dough cutter.
Cover all of the pieces—except the one you're working with—with a clean dishtowel or plastic wrap.
Form the piece of dough into a flat rectangle.
Beginning with one of the shorter sides of the rectangle, feed the pasta through the pasta maker on the first (widest) setting.
Then fold it in thirds (like a business letter).
Feed it through the pasta rollers again.
Repeat the folding and rolling steps several times on the widest setting, before rolling pasta at increasingly smaller settings until it reaches the desired thinness.
Use the sheets of pasta as-is for lasagna, form into ravioli, or cut into noodles using a pasta machine attachment.
- This recipe calls for frozen spinach, but if you choose to use fresh greens, you need to quickly cook them first. Place 1 pound of fresh spinach in a skillet and cook until it turns bright green, about 30 seconds. Then immediately plunge it into an ice bath to stop the cooking. Squeeze out the liquid as instructed in the recipe.
- This dough can be stickier and more fragile than regular flour-based pasta dough, so you might not want to roll it as thin as you would normally roll the pasta dough.
- Cook the finished pasta in boiling, salted water, for about 3 minutes, or until al dente