Fresh Spinach Pastais just awesome and truly easier to make than you might imagine.
Making fresh spinach pasta from scratch is actually very easy, especially if you invest in a few kitchen gadgets. KitchenAid makes the best pasta roller attachment for their standing mixer, but you can also use a traditional hand-cranked pasta machine. Or, if you’re really feeling adventurous, you can use a rolling pin, or wine bottle.
HOW TO MAKE FRESH SPINACH PASTA AT HOME
Pasta has been around for generations and has quite the colorful history, and it is so much fun, and even therapeutic to make it in your very own kitchen.
To start with, as you might expect, you need to prepare the spinach.
We love using fresh spinach, and don’t recommend frozen.
Bring a pot of salted water to a boil, and then quickly cook the spinach until wilted. Then drain, and squeeze out excess water.
A FOOD PROCESSOR IS IDEAL
We use our food processor to bring the dough together to make the pasta.
We simply add the ingredients for the pasta into the food processor and pulse until a ball forms.
Roll out the dough with a rolling pin.
Next, we begin the kneading process, which transform the soft and pliable dough into sheets of uncooked pasta.
The color is just glorious and the texture is sublime. You can leave the sheets as they are for Beef Lasagna. Or, you can use the spaghetti or linguine/fettuccine attachment for recipes such as Fettuccine with Creamy Sausage Sauce.
This really is a game changer for your favorite pasta dishes. And so much fun to make! We truly find it so soothing and almost magical to transform such simple, wonderful ingredients into one of the most beloved foods we’ve ever encountered!
Fresh Spinach Pasta
- 9 oz bag fresh spinach
- 2 large eggs room temp
- 1 tbsp olive oil
- 1/2 tsp salt
- 3/4 cup semolina flour
- 1/4 cup all-purpose flour plus more for handling pasta
- Bring a pot of salted water to a boil
- Cook spinach for about 3 minutes, until fully wilted
- Drain spinach, when cool enough to handle, press out excess water
- In a small bowl, combine eggs, 1 tablespoon of olive oil, and salt
- Add egg mixture to food processor and pulse a few times
- Add both flours to the bowl, and let machine run for about 30 seconds
- Remove cover and scrape down the sides with a spatula
- Run machine again for about another minute.
- A ball should start to form.
- Dust hands with flour, and remove the dough from the bowl.
- Dust the dough with plenty of flour, and form into a ball.
- Divide into 4ths, and cover each with plastic wrap, let rest for about 10 minutes.
- Take the first 4th of dough, and flatten with you hand into a round disc, dusting with flour if too wet to the touch
- Use a rolling pin to flatten the dough into a rectangle
- Fold the right side in, and then the left, and roll again to flatten
- Repeat this 5 or 6 time.
- Attach the pasta roller, and place on the widest setting
- Carefully lower the dough through the roller
- Continue to fold the edges in, like an envelope, for about 5 times, keep running through the roller
- The dough is now ready for turning into pasta...move the setting to next smallest, and place the dough through the roller
- Continue until the dough has gone to the 2nd to last thinnest setting.
- As the pasta is rolled out, you will probably need to cut in half, to handle more easily.
- Once ready, place on a baking sheet that has been sprinkled with corn meal (this keeps the pasta from sticking to each other)
- Repeat the process with each other quarter of the pasta.
- As one layer is filled on the baking sheet, place parchment or wax paper on the pasta, sprinkle with more corn meal, and continue
- Once the pasta has been rolled out, bring a large pot of salted water to a boil.
- Add 2 tablespoons of olive oil to the boiling water
- Drop the pasta into the boiling water
- Cook for 3 minutes
- Gently drain and then drop into an ice water bath
- Remove the pasta, one at a time, and place between paper towels
- Pasta is now ready to use in your favorite pasta recipe