Spinach Pasta Using A Pasta Machine Food

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SPINACH PASTA DOUGH



Spinach Pasta Dough image

Provided by Food Network

Time 25m

Yield about 1 3/4 pounds fresh pasta

Number Of Ingredients 6

6 large egg yolks
1 tablespoon extra-virgin olive oil
5 ounces fresh spinach, blanched and squeezed dry
1 pound all-purpose flour
1 teaspoon salt
1 large egg

Steps:

  • In the bowl of a food processor, combine the flour, salt and blanched spinach. Process to mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.
  • Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer's instructions.
  • Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce.

HOMEMADE SPINACH PASTA



Homemade Spinach Pasta image

Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.

Provided by The Late Night Gourmet

Categories     Main Dish Recipes     Pasta

Time 1h14m

Yield 2

Number Of Ingredients 5

3 ounces spinach
2 eggs
1 ½ teaspoons extra-virgin olive oil
½ teaspoon kosher salt
2 cups all-purpose flour, or as needed

Steps:

  • Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
  • Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
  • Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
  • Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
  • Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
  • Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 97.3 g, Cholesterol 186 mg, Fat 9.9 g, Fiber 4.3 g, Protein 20.4 g, SaturatedFat 2.3 g, Sodium 585.7 mg, Sugar 0.9 g

SPINACH PASTA FROM SCRATCH



Spinach Pasta from Scratch image

Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.

Provided by Late Night Gourmet

Categories     Spinach

Time 1h

Yield 2 serving(s)

Number Of Ingredients 5

3 ounces spinach
1 3/4 cups flour
1/2 tablespoon extra virgin olive oil
2 eggs
1/2 teaspoon kosher salt

Steps:

  • Start boiling a large pot of water.
  • NOTES: a) If using frozen spinach, skip steps 3-5; b) if omitting the spinach, use 1 1/4 cups of flour.
  • Heat a skillet to medium heat, and add spinach; don't use cooking spray or oil.
  • Cook spinach for about 30 seconds, stirring continuously. Spinach should turn a bright green color.
  • Plunge spinach immediately into an ice water bath to stop the cooking process.
  • When spinach has cooled down to lukewarm temperature, squeeze out the excess moisture using a cheesecloth.
  • Add spinach, olive oil, eggs, and salt to food processor and run until fully blended.
  • Add flour to food processor and run until blended. If the mixture is still sticky, add flour.
  • Remove dough from food processor. Roll dough into a ball and wrap in plastic wrap. Allow to rest at room temperature for 20 minutes.
  • Transfer dough to a work surface that's generously dusted with flour. Cut dough into 4 pieces.
  • If using a pasta maker, roll each piece out with a rolling pin until it's about 1/4" thick. If not using a pasta maker, roll until thin and hand-cut as desired.
  • Shape dough into rectangles and run through pasta maker, starting with the widest setting. If the dough sticks in the rollers, dust the dough and the rollers with flour.
  • Continue rolling dough through the rollers, gradually reducing the setting to flatten it as desired. NOTE: spinach pasta may need to be 1 setting wider than you normally want because of the stickiness of the dough.
  • Cut pasta into shapes using the appropriate attachment.
  • Lower pasta into water (don't drop it) and boil for a few minutes. Don't crowd the pot with pasta, as this can cause pasta to stick together.
  • NOTE: Don't dump the whole pot of cooked pasta into a strainer the way you might with dry, boxed pasta. If transferring to a strainer, don't rinse with water.
  • Using tongs or a spider skimmer, remove pasta from the water and transfer to a different container. Doing it this way will help the pasta keep its shape, and allow you to use hot water for the remainder of the boil.

Nutrition Facts : Calories 509.3, Fat 9.4, SaturatedFat 2.2, Cholesterol 186, Sodium 688.3, Carbohydrate 85.4, Fiber 3.9, Sugar 0.7, Protein 18.8

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