Fresh spinach lends a delightful green color to homemade pasta. Try my easy & quick recipe to make mounds of verdant pasta in your favorite shapes. Spinach boosts the pasta’s flavor, nutrition, and brings fun color to your pasta dishes. Smart Recipes, European Recipes, Eggs Recipes, Recipes Eggs European Spinach Pasta Spinach Pasta Recipe | PT1H Serves 4 Ingredients: 0.25 Cup Fresh Baby Spinach 2 Large Eggs 1.5 Teaspoons Extra-Virgin Olive Oil 0.25 Cup Kosher Salt 2 Cups All-Purpose Flour 4 Cups Cold Water In a large bowl, add ice and 4 cups water. Set aside. In a medium skillet over medium-high heat, add spinach a saute for 30 seconds. Instantly transfer spinach into ice water until cool, about 2 minutes. Use a clean kitchen towel to squeeze out excess moisture. In the bowl of a food processor, add spinach, eggs, oil and 1/2 teaspoon salt and pulse until smooth. Gradually add flour and blend until mixture forms a smooth dough ball. Wrap dough ball in plastic wrap and allow to rest for 20 minutes. Unwrap and turn dough out on floured work surface. Cut into 4 equal pieces and roll each one into rectangles about 1/4-inches thick. Line a sheet pan with waxed paper and dust with flour. Set aside. Keep dough covered with a clean kitchen towel until used. With a pasta roller dusted with flour, place on widest setting and roll out pasta into a sheet. Repeat while gradually reducing roller setting until pasta sheet is the desired thickness. Cut pasta into desired shape. Place cut pasta on prepared sheet pan and dust with flour. Keep covered with towel while repeating steps with remaining dough sheets. Arrange pasta on a drying rack to dry overnight or cook it fresh. In a medium stockpot over medium-high heat, bring remaining water and salt to a rolling boil. Stir in pasta and cook it until it is al dente, about 6 minutes. Use a colander to drain well and serve as desired.

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