SPINACH PASTA DOUGH
Homemade green pasta dough is just as easy to make at home as regular fresh pasta. All you need to do is add some spinach to the dough to make a nicely colored, flavorful pasta dough that can be turned into lasagna sheets or tagliatelle. Make sure to squeeze off all the water from your spinach or the dough will be too soft and impossible to work with!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 5
Steps:
- Place spinach and water in a skillet over medium-low heat. Cover and simmer, stirring once, until spinach is wilted, about 10 minutes. Drain and let cool, about 10 minutes. Squeeze out as much water as possible, getting the spinach very dry. Chop spinach very finely.
- Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt and finely chopped spinach. Gently beat eggs with a fork, incorporating the surrounding flour and spinach, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
- Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, at least 1 hour.
- Roll out the dough with pasta machine or with a rolling pin and turn into your favorite pasta shape.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 55.4 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 1.4 g, Sodium 107.8 mg, Sugar 0.6 g
FRESH SPINACH PASTA DOUGH
This colorful dough can be easily modified; spinach, bell pepper, carrot and beet variations are just a few options.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 1 pound
Number Of Ingredients 6
Steps:
- Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add 6 ounces spinach, cover, and steam until bright green and softened, about 2 minutes. Let cool slightly. Squeeze out liquid using a clean kitchen towel or paper towels. Puree spinach in a food processor (you should have about 1/2 cup puree).
- Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
- Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is too sticky. Place on a piece of parchment, and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
- Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
- Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
- For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut out as directed in corresponding recipe, using a dry brush to dust flour off if needed. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semidry and won't stick together, about 20 minutes. Cook immediately, or lay flat on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.
FRESH SPINACH PASTA DOUGH
Excellent with fresh cooked baby spinach, the egg yolks help improve upon the color, make as specified.
Provided by Tuck Burnette
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put the spinach into a glass mixing bowl. Season with a tiny pinch of salt. Cover with plastic wrap. Cook in microwave, on high, for four or five minutes, or until well collapsed.
- Remove and chop very finely, or bring in a processor, do not wring dry.
- Put flour, salt and gluten into the bowl of a stand mixer. Stir. Add spinach and eggs.
- Work, with the dough hook attached, over speed 4 until a dough comes together, that pulls away from the sides.
- Reduce speed to 2, and allow mass to be kneaded for 7 or 8 minutes.
- Rest, covered, 30 minutes before use.
Nutrition Facts : Calories 300.4, Fat 6, SaturatedFat 2, Cholesterol 215.7, Sodium 43.6, Carbohydrate 48.9, Fiber 2, Sugar 0.4, Protein 11.2
SPINACH PASTA DOUGH
Provided by Food Network
Time 25m
Yield about 1 3/4 pounds fresh pasta
Number Of Ingredients 6
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
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
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 DOUGH
Steps:
- Steam spinach Fill a medium saucepan with 2 inches of water and fit with a steamer basket. Bring water to a simmer, then place spinach in basket and cover. Steam until leaves are bright green and softened, about 2 minutes. Let cool slightly, then thoroughly squeeze out liquid in a clean kitchen towel or paper towels. Chop spinach coarsely; you should have about 1/3 cup.
- Mix dough Combine spinach with egg and yolk in a food processor, and process until well combined. Add 1 1/4 cups flour and the salt and process until dough just comes together, about 20 seconds.
- Knead and rest Turn out dough onto a well-floured work surface. Knead until smooth and elastic, about 10 minutes, adding up to 2 tablespoons more flour if dough is too sticky. Form dough into a ball, wrap tightly in plastic, and let rest 1 to 2 hours or refrigerate overnight.
- Roll out and cut Follow directions on pages 369-371 for rolling and cutting into desired shapes.
PASTA DOUGH #2, SPINACH
You really cant taste the spinach but it's goodness is loaded in this pasta-easy to get past the kids! I've put the resting time in with the prep time below.
Provided by Diana Adcock
Categories European
Time 1h3m
Yield 1 pound
Number Of Ingredients 5
Steps:
- Take your spinach and either chop it to almost nothing or put in a blender/processor and whirl to fine-squeeze again.
- In a large glass bowl add spinach, eggs, salt and oil.
- Mix well.
- Slowly fork in flour-mix well.
- Turn onto a floured board or counter and kneed to a smooth ball, around 10 minutes.
- Wrap in waxed paper and let rest for 30 minutes.
- At this point follow your pasta maker's instructions for rolling (manual machine) or flour your counter, cut dough to manageable pieces and roll to desired thickness and cut to desired shape.
SPINACH PASTA RECIPE BY TASTY
Here's what you need: olive oil, spinach, all-purpose flour, salt, water, vegetable, pesto, fresh basil
Provided by Rachel Gaewski
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
- Add the spinach to a food processor and process until finely chopped.
- While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
- While continuing to process, add ¼ teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
- Remove the dough from the food processor and knead on a floured surface to form into a ball.
- With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and ¼-inch (6 mm) thick.
- With a knife or pizza cutter, cut the dough into even strips about ½ inch (1 cm) wide.
- Roll the strips into thick noodles.
- Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
- Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
- Toss with roasted vegetables and pesto and top with basil.
- Enjoy!
Nutrition Facts : Calories 591 calories, Carbohydrate 110 grams, Fat 8 grams, Fiber 5 grams, Protein 16 grams, Sugar 0 grams
SPINACH PASTA DOUGH
Spinach pasta is essential to Pasticciata Bolognese (page 200), but you can enjoy it in all the cuts and shapes of fresh pasta. It is best to start prepping the spinach well ahead of time, as detailed in the recipe, for the best texture. You can always freeze the dough until you need it. Spinach pasta is usually more moist than other fresh pastas and so will cook more quickly.
Yield about 20 ounces spinach dough, enough for one pasticciata bolognese or cut pasta to serve 8
Number Of Ingredients 5
Steps:
- If you're using frozen spinach, start thawing it a day before making the pasta. Take the frozen block out of the box, put it in a colander over a bowl, and let it thaw completely and drain for a day in the refrigerator, or overnight at room temperature. Squeeze the thawed spinach by handfuls to press out as much liquid as possible.
- If you're using fresh spinach, try to start a day ahead. Wash it thoroughly in several changes of cold water, remove the stems, and cook it for 5 minutes or more in a large volume of boiling water. Remove the spinach from the pot, and let it drain and cool in a colander; then squeeze out as much water as possible. If possible, let it drain and dry in the colander overnight. Squeeze the spinach again the next day.
- With either kind of spinach, when you think you've squeezed it enough, squeeze it again, by handfuls, using all your might. The drier the spinach, the better the pasta.
- Crumble the spinach into the food-processor bowl and purée it thoroughly, scraping it off the sides. With the spinach and the blade in place, add the flour and pulse to blend with the spinach, scraping as necessary.
- Whisk together the whole eggs, yolks, and oil in a bowl or measuring cup with a spout. With the food processor running, pour in the liquid ingredients on top of the green flour. Process for about 30 seconds, scrape down the work-bowl, and scrape in all the egg residue too. Process another 20 to 30 seconds, until the dough has started to come together in a ball on the blade.
- Turn the dough onto a lightly floured surface and knead briefly, until it's smooth. Wrap well in plastic wrap, and let rest at room temperature for 30 minutes before rolling. Store for 2 days in the refrigerator, or for 3 months in the freezer.
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