Homemade Spinach Pasta Recipe
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Flecks of green spinach add color and subtle flavor to this homemade pasta recipe.
Ingredients
- 2-3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/4 cup water
- 1/4 cup cooked spinach, well drained and finely chopped
- 1 teaspoon cooking oil or olive oil
- In a large bowl stir together 2 cups of the flour and the salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, water, spinach, and oil. Add to flour mixture; mix well.
- Sprinkle a clean kneading surface with the remaining 3/4 cup flour. Turn dough out onto floured surface. Knead dough until smooth and elastic (8 to 10 minutes total). Cover and let dough rest for 10 minutes.
- Divide dough into four equal portions. On a lightly floured surface, roll each portion into a 12-inch square (about 1/16 inch thick). If using a pasta machine, pass each portion through the machine according to the manufacturer's directions until dough is 1/16 inch thick. Let stand, uncovered, about 20 minutes. Cut as desired.
- To serve pasta immediately, cook according to the chart on page 000.
- To store cut pasta, hang it from a pasta-drying rack or clothes hanger, or spread it on a wire cooling rack. Let pasta dry overnight or until completely dry. Place in an airtight container and chill for up to 3 days. Or dry the pasta for at least 1 hour and place in a freezer bag or freezer container; freeze for up to 8 months.
- Makes 6 servings
- Calories 242, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 71 mg, Sodium 221 mg, Carbohydrate 44 g, Total Sugar 1 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 3%, Iron 18%. Exchanges: Starch 3.
- Percent Daily Values are based on a 2,000 calorie diet
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