If you're looking to add a little bit of color and nutrients to your pasta, this Spinach Pasta Dough is the way to go! If you've mastered making pasta dough, this is mostly the same except for adding the spinach into the egg before combining with the flour.
Servings: 2 people
Ingredients
-2 1/2 cups All-Purpose Flour
-1 handful Seminole Flour
-9 oz frozen spinach, thawed and squeezed
-4 Eggs
In my experience different flours have different consistencies, depending on the flour you may want to use more or less. When I was using Gold Medal All-Purpose flour I used 3 whole cups, however when we switched over to the 25 pound bag of All-Purpose Flour from Costco we needed to use less flour.
Instructions:
1. Some people like to do this on their counter, I like to do this first part in a large bowl for easier clean up. Add the All Purpose Flour to the bowl. Create a hole in the center of the flour, sort of like a volcano. Sprinkle your handful of Seminole Flour on top of the All-Purpose flour.
2. Squeeze out as much water from the spinach as you can with your hands or a colander. In a food processor, add the eggs and spinach and puree until the mixture is smooth.
3. Pour the egg mixture into the whole of the flour volcano, if a little bit of egg spills out of the volcano, that it just fine.
4. Start mixing the egg mixture into the flour. You will knead the dough and egg together. I do this all in the bowl, if some of the flour doesn't combine it's ok to just leave it out.
5. After the dough is combined into a ball, set the bowl aside. Use a handful of flour to dust the surface of your countertop. Knead the dough together a bit more, adding more flour if the dough is sticky.
6. This next step will be to make the pasta. Below you will find links to different pasta forms the pick up after this point.
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