Fresh Spinach Pasta
By: Leah Rodrigues
Published: Sunday, May 15, 2011 - 9:25am

Ingredients




10 ounce package frozen cut-leaf spinach, thawed
3 cups all-purpose flour
1 teaspoon salt
2 large eggs
2 tablespoons water, if needed

Preparation

1 Squeeze excess moisture from spinach. Using a kitchen towel may help.  Pulse spinach, flour and salt in a food processor until well combined. 2 Beat eggs in a separate bowl with a fork until blended. With the food processor running, slowly pour eggs through the feed tube. 3 Pulse until mixture resembles coarse meal, about 1 minute (when pinched, the dough should cling together). If the mixture seems too dry, add water, 1 teaspoon at a time; if it seems too wet, add flour, 1 teaspoon at a time, pulsing between additions. 4 Turn the dough out onto a work surface and knead for 3 to 5 minutes until dough resembles a smooth ball. Wrap in plastic and let the dough rest in the refrigerator for 30 minutes. 5 Cut the pasta dough into 4 equal pieces; cover all but one piece with plastic wrap. Flatten the unwrapped dough with the palm of your hand and pass it through the roller of a pasta machine turned to its widest setting. Fold the dough in half and pass it through the machine again, repeating 6 to 8 times, until the edges are smooth. 6 Pass the dough through successively smaller settings until it is the thickness of a dime (usually setting 7 or 8). Place on a kitchen towel and let dry for 5 minutes.  Pasta should be firm. If it seems sticky, dust with flour. 7 At this stage you can make ravioli, lasagna sheets, or use the pasta machine to cut the dough into strips for fettuccine, tagliatelle, or linguine. Note:  You can cut the dough free hand but make the strips as close to the same size as possible. 8 Dough can be frozen for future use

About


recipe adapted from EatingWell.com