Homemade Spinach Pasta
This was my first foray into homemade pasta in a long time, and I had forgotten how easy it is. It’s a great weekend group activity and I highly recommend you try next time you’re cooking a special meal with friends or family! Once you have the pasta maker, you will be shocked by how quick and easy it is to make the noodles. If you don’t believe me, check out the ingredients list!
Also, we made this with a homemade pesto, which, keeping on theme was also quick and easy (and green!).
Best for- A great group cooking and dining activity that maximizes fun and minimizes ingredients!
Musical Pairing- “Sure Don’t Miss You (feat. The Dip)” by BUNT.
Ingredients
- 10 oz package frozen spinach (thawed and chopped)
- 5 eggs
- 4 cups all-purpose flour (additional flour as needed)
- 1 tsp salt
Supplies Needed
- Pasta maker
- Measuring cups
- Measuring spoons
- Food processor or blender
Directions
- Squeeze as much water as possible from the chopped spinach with your hands. This sounds weird, I know. But it’s important. You will be shocked how much water comes out! I just put clumps in the palm of my hand and squeeze in a fist shape.
- Next, place in your food processor with the 5 eggs. Purée until smooth (no chunks of spinach showing) and a dark green. Warning, this takes longer than expected.
- In a bowl, combine the flour and salt. Stir with fork or whisk to combine.
- Next, prepare your surface (e.g. clean countertop, large measuring board, pasty mat). Lightly flour. Pour the flour mixture from the bowl onto your surface in the shape of a mountain. Make a hole in the middle — think a crater.
- Now take the blended spinach and egg mixture and pour into the “crater valley.” Using a fork, stir in a circle, and push in flour from the sides to incorporate as you stir. Once chunks begin to form, put aside the fork and begin to knead as dough with your hands. Kneed for about 5 minutes, continuing to add more flour until the dough is smooth, and slightly tacky. Stop at the first sign of it getting sticky (you don’t want it to stick to your hands).
- Cover in plastic wrap and let sit for 20 minutes. While you wait, assemble your pasta maker.
- Once the time has passed, divide your dough into 4-6 equal sections (depending on the size of your pasta machine) using a knife. Cover all pieces but the one you’re working with with a damp (and clean!) dish towel or more plastic wrap.
- Time to make some noodles! I chose fettuccine but it works with whatever shape. Begin with the narrow side of your first rectangle and feed it through the pasta maker at the wildest setting. If you have multiple people, it helps to have one person feed the pasta while another catches it on the other side. Once through, fold it like a business letter, and feed it through again. Repeat until pasta reaches desired thinness (I’d aim for 5-6 times)- but make slightly less thin than you’d think because the spinach makes the pasta a bit more fragile. Shake the strands apart – otherwise they’ll dry and cling together!
- Bring your water to a boil and salt. Cook for about 3 minutes for al dente pasta.
The Carmel Kama'aina 