Spinach Pasta Dough
Ingredients of Spinach Pasta Dough
Frozen chopped spinach thawed (but not squeezed dry"see Note 1") 1/2 cup 125 mL Large egg 1 1 Olive oil 1 tbsp. 15 mL Water 1 tbsp. 15 mL All-purpose flour 2 cups 500 mL Salt 1/2 tsp. 2 mLHow to Spinach Pasta Dough
Process first 4 ingredients in foo processor until smooth.
Gradually add flour and salt, processing with on/off motion until mixture just comes together. Tutn out onto lightly floured surface. Knead until ball forms. Wrap with plastic wrap. Let stand for 30 minutes. Divide dough in half. Work with 1 half of dough at a time. Keep remaining half covered (40x30cm) rectangle. Loosen and lift dough and sprinkle flure on work surface to prevent sticking. Let stand for 10 minutes. To make noodles, fold dough in half lengthwise. Cut crosswise into 1/4 inch (6mm) wide noodles. Toss gently to loosen. Sprinkle with flour to prevent sticking if necessary. Repeat with remaining dough (see Note 2). Makes about 1 lb (454 g) uncooked pasta.
Note 1 : Do not squeeze moisture from spinach. It is used to replace water in this recipe.
Note 2 : Store uncooked fresh pasta loosely in a covered container in the freezer for up to 1 month. For best results, cook from frozen
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