Best Pasta Dough 2 Spinach Recipes

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PASTA DOUGH #2, SPINACH



Pasta Dough #2, Spinach image

You really cant taste the spinach but it's goodness is loaded in this pasta-easy to get past the kids! I've put the resting time in with the prep time below.

Provided by Diana Adcock

Categories     European

Time 1h3m

Yield 1 pound

Number Of Ingredients 5

1 (10 ounce) package frozen spinach, thawed,drained and squeezed as dry as humanly possible
2 eggs
2 1/2-3 cups flour
1 teaspoon salad oil
1 teaspoon salt

Steps:

  • Take your spinach and either chop it to almost nothing or put in a blender/processor and whirl to fine-squeeze again.
  • In a large glass bowl add spinach, eggs, salt and oil.
  • Mix well.
  • Slowly fork in flour-mix well.
  • Turn onto a floured board or counter and kneed to a smooth ball, around 10 minutes.
  • Wrap in waxed paper and let rest for 30 minutes.
  • At this point follow your pasta maker's instructions for rolling (manual machine) or flour your counter, cut dough to manageable pieces and roll to desired thickness and cut to desired shape.

SPINACH PASTA DOUGH



Spinach Pasta Dough image

Categories     Pasta     Steam     Spinach     Simmer

Yield Makes about 12 ounces

Number Of Ingredients 4

6 ounces fresh spinach, washed well and trimmed
1 large whole egg plus 1 large egg yolk
1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting
1/2 teaspoon coarse salt

Steps:

  • Steam spinach Fill a medium saucepan with 2 inches of water and fit with a steamer basket. Bring water to a simmer, then place spinach in basket and cover. Steam until leaves are bright green and softened, about 2 minutes. Let cool slightly, then thoroughly squeeze out liquid in a clean kitchen towel or paper towels. Chop spinach coarsely; you should have about 1/3 cup.
  • Mix dough Combine spinach with egg and yolk in a food processor, and process until well combined. Add 1 1/4 cups flour and the salt and process until dough just comes together, about 20 seconds.
  • Knead and rest Turn out dough onto a well-floured work surface. Knead until smooth and elastic, about 10 minutes, adding up to 2 tablespoons more flour if dough is too sticky. Form dough into a ball, wrap tightly in plastic, and let rest 1 to 2 hours or refrigerate overnight.
  • Roll out and cut Follow directions on pages 369-371 for rolling and cutting into desired shapes.

SPINACH PASTA DOUGH RECIPE BY TASTY



Spinach Pasta Dough Recipe by Tasty image

It's easy to get burned out and uninspired in the kitchen. A great way to get those creative juices flowing again are with color. There are lots of ways to add color, but naturally colored foods always taste better and are better for you. Chef Joe spent over 10 years making pasta professionally and has shared his method and recipe for a perfect vibrant green spinach dough. The pastabilities are endless, because you can tailor this recipe to use any type of freeze dried vegetable powders (or purees). The vegetables not only add color, but also nutrients and flavor! (Pro-Tip: Freeze dried powders are available at the grocery store in the health food aisle or on the internet!)

Provided by Joe Sasto

Time 30m

Yield 1 serving

Number Of Ingredients 5

3 cups flour
½ cup freeze fried vegetable powder
1 tablespoon salt
3 whole egg yolks
3 oz egg yolk

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 DOUGH



Spinach Pasta Dough image

Spinach pasta is essential to Pasticciata Bolognese (page 200), but you can enjoy it in all the cuts and shapes of fresh pasta. It is best to start prepping the spinach well ahead of time, as detailed in the recipe, for the best texture. You can always freeze the dough until you need it. Spinach pasta is usually more moist than other fresh pastas and so will cook more quickly.

Yield about 20 ounces spinach dough, enough for one pasticciata bolognese or cut pasta to serve 8

Number Of Ingredients 5

One 10-ounce box frozen chopped spinach, or 10 ounces fresh small leaf spinach
2 cups all-purpose flour, plus more for kneading and rolling
2 large whole eggs
2 egg yolks
1 tablespoon extra-virgin olive oil

Steps:

  • If you're using frozen spinach, start thawing it a day before making the pasta. Take the frozen block out of the box, put it in a colander over a bowl, and let it thaw completely and drain for a day in the refrigerator, or overnight at room temperature. Squeeze the thawed spinach by handfuls to press out as much liquid as possible.
  • If you're using fresh spinach, try to start a day ahead. Wash it thoroughly in several changes of cold water, remove the stems, and cook it for 5 minutes or more in a large volume of boiling water. Remove the spinach from the pot, and let it drain and cool in a colander; then squeeze out as much water as possible. If possible, let it drain and dry in the colander overnight. Squeeze the spinach again the next day.
  • With either kind of spinach, when you think you've squeezed it enough, squeeze it again, by handfuls, using all your might. The drier the spinach, the better the pasta.
  • Crumble the spinach into the food-processor bowl and purée it thoroughly, scraping it off the sides. With the spinach and the blade in place, add the flour and pulse to blend with the spinach, scraping as necessary.
  • Whisk together the whole eggs, yolks, and oil in a bowl or measuring cup with a spout. With the food processor running, pour in the liquid ingredients on top of the green flour. Process for about 30 seconds, scrape down the work-bowl, and scrape in all the egg residue too. Process another 20 to 30 seconds, until the dough has started to come together in a ball on the blade.
  • Turn the dough onto a lightly floured surface and knead briefly, until it's smooth. Wrap well in plastic wrap, and let rest at room temperature for 30 minutes before rolling. Store for 2 days in the refrigerator, or for 3 months in the freezer.

SPINACH PASTA DOUGH



Spinach Pasta Dough image

Homemade green pasta dough is just as easy to make at home as regular fresh pasta. All you need to do is add some spinach to the dough to make a nicely colored, flavorful pasta dough that can be turned into lasagna sheets or tagliatelle. Make sure to squeeze off all the water from your spinach or the dough will be too soft and impossible to work with!

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 4

Number Of Ingredients 5

2 ½ cups spinach, washed and stemmed
2 tablespoons water, or more as needed
2 ½ cups Italian-style tipo 00 flour
3 large eggs
1 pinch salt

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.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 55.4 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 1.4 g, Sodium 107.8 mg, Sugar 0.6 g

HOMEMADE SPINACH PASTA



Homemade Spinach Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
6 cups baby spinach (3 3/4 ounces)
3 large eggs plus 1 egg yolk
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 1/4 cups all-purpose flour, plus more as needed

Steps:

  • Bring a large pot of salted water to a boil and fill a medium bowl with ice water. Add the spinach to the pot and cook until wilted, about 30 seconds; drain, then plunge into the ice water. Once chilled, remove the spinach to a kitchen towel and squeeze until dry.
  • Combine the blanched spinach, whole eggs and egg yolk, olive oil and a big pinch of salt in a blender and blend until smooth. Mound the flour on a work surface. Make a well in the center, 4 to 5 inches in diameter with high walls. Add the spinach mixture to the well and, using a fork, gradually mix flour from the inner edge of the well into the wet ingredients. Continue incorporating the flour until a rough sticky dough forms. Use a spatula or bench scraper to gather up any loose bits of flour and dough, then use your hands to gather and knead the whole thing together. (If the dough is too sticky, add a little more flour, 1 tablespoon at a time.) Knead until a smooth and slightly tacky bright green dough forms, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature for at least 30 minutes.
  • Cut the dough into 4 equal pieces; press each into a rough rectangle. Cover 3 of the pieces and set aside. Lightly flour the remaining piece of dough and feed the dough through the widest setting on a pasta maker. Fold the strip in half and feed it through again. Move to the next setting and feed the dough through this setting twice without folding, lightly flouring as needed. Repeat until you are at the third-to-last setting. The dough will be thin but not transparent, about 1/8 inch thick. Lightly flour the pasta sheet, then transfer to a floured baking sheet; halve the sheet crosswise if it's hanging off the baking sheet. Repeat the process with the remaining 3 pieces of dough.
  • Attach a long noodle cutter to the pasta maker. Feed each sheet of dough through the cutter, gathering the pasta on the other side. Lightly sprinkle with flour and shape into a loose nest. Return to the baking sheet.
  • Bring a large pot of salted water to a boil. Add the pasta, gently separating the strands with tongs. Cook until just tender, 2 to 3 minutes. Reserve 1 cup cooking water, then drain. Toss with your sauce, adding the reserved cooking water as needed to loosen.

SPINACH PASTA DOUGH



Spinach Pasta Dough image

Provided by Food Network

Time 25m

Yield about 1 3/4 pounds fresh pasta

Number Of Ingredients 6

6 large egg yolks
1 tablespoon extra-virgin olive oil
5 ounces fresh spinach, blanched and squeezed dry
1 pound all-purpose flour
1 teaspoon salt
1 large egg

Steps:

  • In the bowl of a food processor, combine the flour, salt and blanched spinach. Process to mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.
  • Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer's instructions.
  • Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce.

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