Sunday, April 17, 2011

Fresh Spinach Pasta

This a great variation of regular pasta.  Blanching the spinach maintains the bright green color.  Make sure to dry the spinach thoroughly after blanching or the dough may get a little too wet, but that can easily be fixed by rolling the dough in a little extra flour.

1/3 lb fresh spinach
3 eggs
1 1/2 all pupose flour
1 1/2 cup semolina flour
1 1/2 tbl olive oil 
1 tsp salt

Bring a pot of water to a boil, have a bowl of salted ice water ready close by.

Place spinach in the boiling water and leave it in there for about 45 seconds.

Strain spinach and place it in the ice water.

After a minute or so remove the spinach from the water and let dry on a paper towel or a cookie tray.

Blend the eggs, oil, salt, and spinach together until it is a mostly smooth texture, no big pieces of spinach.

Pour your flour out on a board and move it into a bowl like shape with a hole in the middle.

Pour the spinach egg mixture into the well in the middle of the flour.

With a fork stir in the flour gradually, when the mixture gets a little thicker use your hands.

Start to knead the dough until it is smooth.

Wrap the dough in plastic wrap and let sit in the refrigerator for an hour.

Cut the dough into 5 or 6 equal pieces and begin to roll the pasta through your pasta roller.

On my roller if you want spaghetti roll the dough until it hits setting four and then run it through the
spaghetti setting.  If you want fettucini, roll the dough until it goes to the 7th setting and then the fettucini setting.

Toss with flour so the noodles don't stick together.

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