Jens homemade Spinach Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 oz Spinach - Dole Baby Spinach cooked, drained, and squeezed dry(or use 10 oz of frozen cooked and drained and squeezed dry)1.5 cup Semolina Flour 2 tbsp Extra Virgin Olive Oil 2 small Egg, fresh, whole, raw 2 dash Salt 0.5 cup all purpose flour 1 fl oz Water, tap (2 Tbs. ) May need to omit.
Cook the spinach in a little bit of water (3 Tbs. or less). Drain and squeeze out any excess water and allow to cool.
Bring a big pot of water with salt in it to boiling while making the pasta if you are going to cook it right away.
In a kitchen-aid mixer bowl using the paddle attachment mix both kinds of flour, eggs, olive oil, and salt. Add the spinach and mix well. Don't add the water until you see how the pasta comes together. If it forms a soft ball that isn't sticky don't add it. If it breaks when pulled on add 1 tbs at a time of water until it is soft.
Wrap dough ball in plastic wrap and allow to rest in the fridge for 1/2 hour or you may leave there for up to 3 days.
Take dough ball out and cut into 4 pieces of pie. Take out 1 piece and re-wrap the remaining pieces. Flatten the dough piece out and roll out as thin as possible, fold it over a few times and continue to roll it out until you have a stretchy dough. You can now roll it up and cut into long strips.
Alternatively run it through a pasta maker narrowing the roller until the desired thickness. I use my kitchen aid pasta plates and run it through on dial (1) 4-6 times. I fold it over onto itself during this process. Then I move the dial to 2, 3, & finally 4. Once at 4 I place pasta sheets on a clean floursack towel draped over the back of a chair to allow it to dry out for a little bit.
Once all of the pasta sheets are made you are ready to cut it or use it as is for lasagna, ravioli, manicotti, cannoli. If cutting it put some flour in a sheet pan with sides. Run pasta sheets through the cutter and place cut pasta onto cookie sheet and dredge through the flour so that it doesn't stick together. Repeat with all sheets of pasta until all is cut. Add cut pasta to salted boiling water and cook for 3-4 minutes and cook until aldente. Enjoy with butter or pasta sauce.
Makes 8 (1 cup) cooked servings.
Serving Size: Makes 8 (1 cup) servings after cooking
Bring a big pot of water with salt in it to boiling while making the pasta if you are going to cook it right away.
In a kitchen-aid mixer bowl using the paddle attachment mix both kinds of flour, eggs, olive oil, and salt. Add the spinach and mix well. Don't add the water until you see how the pasta comes together. If it forms a soft ball that isn't sticky don't add it. If it breaks when pulled on add 1 tbs at a time of water until it is soft.
Wrap dough ball in plastic wrap and allow to rest in the fridge for 1/2 hour or you may leave there for up to 3 days.
Take dough ball out and cut into 4 pieces of pie. Take out 1 piece and re-wrap the remaining pieces. Flatten the dough piece out and roll out as thin as possible, fold it over a few times and continue to roll it out until you have a stretchy dough. You can now roll it up and cut into long strips.
Alternatively run it through a pasta maker narrowing the roller until the desired thickness. I use my kitchen aid pasta plates and run it through on dial (1) 4-6 times. I fold it over onto itself during this process. Then I move the dial to 2, 3, & finally 4. Once at 4 I place pasta sheets on a clean floursack towel draped over the back of a chair to allow it to dry out for a little bit.
Once all of the pasta sheets are made you are ready to cut it or use it as is for lasagna, ravioli, manicotti, cannoli. If cutting it put some flour in a sheet pan with sides. Run pasta sheets through the cutter and place cut pasta onto cookie sheet and dredge through the flour so that it doesn't stick together. Repeat with all sheets of pasta until all is cut. Add cut pasta to salted boiling water and cook for 3-4 minutes and cook until aldente. Enjoy with butter or pasta sauce.
Makes 8 (1 cup) cooked servings.
Serving Size: Makes 8 (1 cup) servings after cooking
Nutritional Info Amount Per Serving
- Calories: 178.3
- Total Fat: 4.8 g
- Cholesterol: 34.4 mg
- Sodium: 69.0 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 1.5 g
- Protein: 6.2 g
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