Spinach Pasta Recipe
Serving Size: 2
Time: 1 hour
Fresh Spinach Pasta (Fettuccine & Pappardelle)
Dough: 100 g AP flour or semolina rimacinata, ~1/2 cup spinach + 50 g water
100 g AP flour or semolina rimacinata + 1/2 tsp salt
~1/2 cup spinach + 50 g RT water. In a food processor, add spinach and water and blend until liquid. Make a hole in the middle & add spinach mixture.
Mix & knead the dough for 5 minutes. It helps if you slowly incorporate the dough into the middle until it forms a thick mixture. It is done once it forms a smooth ball & when you press the dough, It rises back up.
Cover with plastic wrap/warm damp cloth & rest for 30 minutes.
Roll out the dough with a rolling pin. Dust with semolina flour often. Roll until desired thickness. Cut all sides to make a perfect rectangular shape. Roll up the sheet of dough and cut into 1 inch widths. Then unfold the pasta and form into pasta nests, dusted with flour.
Or put it through the pasta roller on setting 1, 2-3 times. Keep dusting the pasta sheets with flour and fold in half running It back through the roller each time.
You can cut the sheet to form more of a rectangular shape. Then switch to setting 2, 2 times. Repeating the flour & folding process each time. And finally switch to setting 4, 2 times. If It is your desired thickness, stop. If not go back to setting 5.
Dust in flour after. Can be boiled right away (~3-5 min to cook, It is ready once It floats to the top). Or You can shape It in pasta nests & leave It on the counter to dry for 30 min, put It in a ziploc bag and freeze for up to 1 month.
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