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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start boiling a large pot of water. | 2. NOTES: a) If using frozen spinach, skip steps 3-5; b) if omitting the spinach, use 1 1/4 cups of flour. | 3. Heat a skillet to medium heat, and add spinach; don't use cooking spray or oil. | 4. Cook spinach for about 30 seconds, stirring continuously. Spinach should turn a bright green color. | 5. Plunge spinach immediately into an ice water bath to stop the cooking process. | 6. When spinach has cooled down to lukewarm temperature, squeeze out the excess moisture using a cheesecloth. | 7. Add spinach, olive oil, eggs, and salt to food processor and run until fully blended. | 8. Add flour to food processor and run until blended. If the mixture is still sticky, add flour. | 9. Remove dough from food processor. Roll dough into a ball and wrap in plastic wrap. Allow to rest at room temperature for 20 minutes. | 10. Transfer dough to a work surface that's generously dusted with flour. Cut dough into 4 pieces. | 11. If using a pasta maker, roll each piece out with a rolling pin until it's about 1/4" thick. If not using a pasta maker, roll until thin and hand-cut as desired. | 12. Shape dough into rectangles and run through pasta maker, starting with the widest setting. If the dough sticks in the rollers, dust the dough and the rollers with flour. | 13. Continue rolling dough through the rollers, gradually reducing the setting to flatten it as desired. NOTE: spinach pasta may need to be 1 setting wider than you normally want because of the stickiness of the dough. | 14. Cut pasta into shapes using the appropriate attachment. | 15. Lower pasta into water (don't drop it) and boil for a few minutes. Don't crowd the pot with pasta, as this can cause pasta to stick together. | 16. NOTE: Don't dump the whole pot of cooked pasta into a strainer the way you might with dry, boxed pasta. If transferring to a strainer, don't rinse with water. | 17. Using tongs or a spider skimmer, remove pasta from the water and transfer to a different container. Doing it this way will help the pasta keep its shape, and allow you to use hot water for the remainder of the boil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	3	ounces		18.7107	3.3169	1.8711	0.2551
flour	1 3/4	3/4		1011.99	221.5594	16.4518	3.9263
extra virgin olive oil	1/2	tablespoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
kosher salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.