Fresh Spinach Pasta Dough Recipe
Green pasta dough recipe (fresh spinach pasta) perfect for stretching into lasagna noodles, pasta and more.
Equipment
- 1 Large Pot
- 1 sieve or strainer
- 1 blender immersion, food processor or regular blender
Ingredients
- 3 ½ cups all-purpose flour or 00 flour
- 3 whole eggs
- 5 oz spinach fresh or frozen
Instructions
Make the Dough
- Clean the spinach and cook it in boiling water until wilted. Transfer the cooked spinach immediately to a boil of ice water (blanching). When cool, squeeze all of the liquid out of the spinach.5 oz spinach
- Blend the spinach to a smooth puree.
- Add the flour to a large mixing bowl. Make a well in the center of the flour. Add three whole eggs to the center of the flour and the spinach puree.3 ½ cups all-purpose flour, 3 whole eggs
- Begin to beat the flour into the eggs and spinach with a fork, pulling the flour in from the sides a little at a time. You may not need to mix in all of the flour, or you may need to add more. Judge by eye and texture.
- When the dough begins to look shaggy, compress the dough into a loose ball and transfer to a floured work surface. Knead the dough until it is smooth and elastic. The final dough should not stick to your hands. When you push in on the dough, it should spring back.
- When ready, cover and let the dough rest for at least 30 minutes.
Roll and Cut Dough
- Use as you would any basic egg pasta dough. Roll the dough to the thickness of the pasta you are making. Cut the pasta accordingly.
Video
Nutrition
Serving: 100gSodium: 31mgCalcium: 52mgVitamin C: 10mgVitamin A: 3327IUSugar: 1gFiber: 4gPotassium: 316mgCholesterol: 3mgCalories: 407kcalSaturated Fat: 1gFat: 1gProtein: 12gCarbohydrates: 85gIron: 6mg
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