Spinachpasta Recipes

SPINACH PASTA DOUGH

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.

HOMEMADE SPINACH PASTA DOUGH

Steps:

• Gather the ingredients.
• Squeeze as much water as possible from the chopped spinach with your hands or by pressing with a wooden spoon in a colander.
• In a blender or food processor , combine the spinach and eggs.
• Puree until the mixture is dark green and smooth, with few or no visible chunks of spinach showing.
• In a bowl, combine the flour and salt, stirring with a fork or a whisk to combine.
• On a large, lightly floured work surface (like a countertop covered with a silicone pastry mat), pour the flour mixture into a mound and make a well in the center.
• Pour the spinach-egg mixture into the well.
• Using a fork, stir the spinach mixture in a circular motion, gradually incorporating more and more flour.
• As the mixture turns chunky, begin to knead it, incorporating enough flour to make a stiff dough. Knead the dough for about 5 minutes, adding more flour until the dough is smooth and slightly tacky but not sticky.
• Set aside, covered with plastic wrap, for about 20 minutes.
• Assemble your pasta maker according to the manufacturer's instructions.
• Divide the dough into 4 to 6 equal sections with a knife or a dough cutter.
• Cover all of the pieces-except the one you're working with-with a clean dishtowel or plastic wrap.
• Form the piece of dough into a flat rectangle with your hands or a rolling pin to prepare it to be fed into the pasta maker.
• Beginning with one of the shorter sides of the rectangle, feed the pasta through the pasta maker on the first (widest) setting.
• Then fold it in thirds (like a business letter).
• Feed it through the pasta rollers again.
• Repeat the folding and rolling steps several times on the widest setting, before rolling pasta at increasingly smaller settings until it reaches the desired thinness.
• Use the sheets of pasta as-is for lasagna, form into ravioli, or cut into noodles using a pasta machine attachment.

FASTEST PASTA WITH SPINACH SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.
• Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.

CREAMED SPINACH PASTA

Steps:

• Add the ricotta to a large bowl; season well with salt and pepper and set aside.
• Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.
• Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
• Wipe skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
• Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
• Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls. Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

FRESH SPINACH PASTA DOUGH

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.

HOMEMADE SPINACH PASTA

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.

SPINACH PASTA DOUGH RECIPE BY TASTY

Steps:

• In a stand mixer with the dough hook or using the well method by hand, combine the eggs into the flour, salt, and powders.
• Continue to knead and gradually incorporate the wet into the dry.
• Fold the dough halfway over itself, turning the dough and pressing down with your hands or palm.
• Continue to knead for 20-30 minutes until the dough is smooth, supple, and elastic. If the dough gets too hard. Cover with plastic wrap or a bowl and allow to rest for 5 minutes, then continue kneading.
• Wrap tightly in plastic and let rest at two hours at room temperature before using.

SPINACH PASTA RECIPE BY TASTY

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!