If you've made my homemade pasta, then you know how easy it is to make your own. This spinach pasta is just as easy, and full of healthy spinach! The color is beautiful, and it's even more fun to eat. Eat it with my homemade marinara and meatballs, or with a simple garlic butter sauce.
Here's how to make it:
Ingredients
4 ounces fresh spinach
2 cups all purpose flour
2 large eggs
1 1/2 TSP olive oil
1/2 TSP kosher or sea salt
Instructions
Cook spinach in a skillet or pan over medium heat for about 30 seconds (no oil) until it's a bright green color
Right away, put spinach into a bowl of ice cold water to blanch. Remove it after about 30 seconds.
Using a cheese cloth or clean kitchen towel, squeeze the spinach until all of the liquid comes out.
Add the spinach, olive oil, eggs and salt to a food processor. Beat until it's smooth and there are no more pieces of spinach in the mixture. It may take a while so be patient.
Once it's the desired consistency, add in the flour and mix until the dough is not sticking to the blade, about 1-2 minutes.
Remove the dough, wrap in plastic wrap, and let rest at room temperature for 20 minutes.
Dust a large baking pan with flour and set aside.
Slice the dough into two even pieces. Using your hands or a rolling pin, gently flatten one at a time into an oval disk. Run the first disk of dough through the pasta roller attachment three times on level 8 (the widest setting - this is the setting on my attachment).
Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle.
Run the dough through the pasta roller three times on level 7 (or next level), three times on level 6, and one time each on levels 5, 4 and 2.
Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.
Repeat with remaining dough. You should end up with two separate layers of dough (2 disks of dough each) on the baking pan.
Take each layer of dough and fold according to #9 in the instructions.
On a cutting board, using a sharp knife, slice the folded dough to desired thickness. The pasta I made (in the photo) was for linguine. You can make it thinner or thicker! If you have a pasta cutter attachment, use that according to its instructions.
Separate the pasta ribbons and cook in a pot of salted boiling water for 2 minutes until desired texture. Two minutes makes it al dente, which is perfect for me!
Add sauce, veggies, meatballs or seafood and enjoy! You can store the pasta in the fridge wrapped in plastic wrap for up to two days.
Did you make this? Share pics in the comments!