Spinach Pasta Dough Recipes

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 mL

How 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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Two - Pepper Gnocchi Recipes

Two - Pepper Gnocchi

Ingredients of Two - Pepper Gnocchi

Instant potato flakes 1/3 cup 75 mL

Water 1/4 cup 60 mL

Chopped roasted red pepper,drained 2 2

Salt 1/4 cup 60 mL

All-purpose flour 1 1/2 cups 375 mL

All-purpose flour 1 tbsp 15 mL

Water 8 cups 1 L

Salt 2 tbp. 10 mL

How to Two - Pepper Gnocchi

Combine potato flafes and water in larde bowl . Let stand foe 10 minutes.

Make a well in centre.

Process next 4 ingredients in blender until smooth. Add to well

Sprinkle first amount of flour over potato mixture. Mix with fork until mixture start to come together.

Ture out onto lightly floured surface. Knead gently 6 times until ball forms. Divide 2 equal portions. Keep renaining portion covered. Roll 1 portion into 3/4 inc (2 cm) thick rope , using second amount of flour as needed to prevent sticking. Cut into 1/2 inch ( 12 mm ) pieces (see Note 1). Arrange gnocchi in single layer on light floured baking sheet. Repeat with remaining dough. Make about 72 gnocchi.

Conbine water and salt in Dutch oven. Brind to a boil. Cook gnoccchi (see Note 2), in 2 batches, for about 2 minutes , strirring occasionally , until gnocchi float to the top . Cook for 1 minute , before removing with slotted spoon to sieve. Drain Transfer to servingdish . Cover to keep warm. Make about 2 1/2 cuos ( 625 mL )

Note 1 : If desired , tines of a fork can be gently rolled along gnocchi to create ridges.

Note 2 : To store , freeze uncooked gnocchi in a single layer on a lightly floured baking sheet. Store in a resealable freezer bag for up to 3 months . For best results, cook from from frozen Gnocchi can also be pre-cooked , tossed in a little cooking oil or melted butter and chilled. Reheat in boiling water for about 3 minutes. Drain well. Add to you favourite sauce

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