Wednesday, January 28, 2009

Spinach Pasta recipe

1/2 10-ounce package frozen spinach
3 cups all-purpose flour
3 whole large eggs
or 6 bought 10x13 sheets of spinach pasta

1. Cook and cool the spinach. Squeeze out all the liquid. Chop in the food processor. Set aside.
2. Put the flour into the food processor. Break the three eggs into the flour. Add the chopped spinach.
3. Process until the eggs and spinach are blended. At that point you want a ball of quite dry dough, but you may end up with either grainy green flour or a sticky blob. If it is sticky add a little flour and process for a few more seconds. If it is grainy, pour it out and press it together into a ball, then process for a few seconds to knead it together.
4. Turn the dough out of the processor and knead for a minute, or until the dough is smooth and silky.
5. Set the rollers of the pasta machine to the widest opening. Take a chunk of dough and cover the remaining dough with plastic wrap.
6. Run the chunk of dough through the pasta machine once. Fold in half and repeat. Fold again and repeat. Each time it should become smoother and more square and even. Then narrow the setting and run through once or twice without folding. Repeat until you reach the second-to-last setting. (On my machine this is number 6, but some machines only go up to 6; in that case stop at 5.)
7. At this point you will have a green ribbon about 4 to 5 inches wide. Dust it lightly with flour, lay it on a clean, floured surface and cover with a clean dishtowel. Repeat until all the dough is rolled out.

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