1 1/2 cups of flour
2 large eggs
1/2 of a 10-ounce package of frozen chopped spinach, or use equivalent of fresh spinach a bit of olive oil or water if mixture is too dry or stiff
Some semolina to keep the pasta separated once it has been cut
1. Cook the spinach according to package directions, drain well, and cool.
2. Squeeze as much water out of the spinach as you can, then squeeze again.
3. Chop the spinach finely. If you make a ball of the spinach at this point, it will be about the size of a large egg.
4. Put the flour on your working surface or in a large mixing bowl.
5. Make a well in the center of the flour large enough to hold the eggs and the spinach.
6. Add the eggs, then the spinach (in bits).
7. With a fork, mix the egg and spinach mixture, then slowly gather the flour into the egg with a fork.
8. If the pasta is too sticky to work with, add flour, one T at a time, but make sure that you are mixing well after each addition.
9. If the pasta is too stiff or dry, you can add a T or water or olive oil.
10. Knead the dough by hand for 8 to 10 minutes.
11. Add additional flour as needed, 1 T at a time.
12. Roll out the pasta with a rolling pin in a round sheet as thin as you can, or divide it into balls about the size of a ping-pong ball and run it through decreasing settings on your pasta machine, folding it over to maintain the width, until you are at the next to last or last (thinnest) setting.
13. Let the sheets dry for about half an hour – it should be dry to the touch but still flexible. If it sticks to your pasta machine, it is not dry enough.
14. Cut to desired width. You really need three hands for this – one to hold the pasta sheet, one to feed the pasta into the machine, and one to turn the handle…
15. If a ‘pass’ doesn’t work, re-form the pasta into a ball and roll it out in a sheet again.
16. Once you have cut your pasta, a bit of semolina helps to keep the pasta separated until you are ready to cook it.
17. You can also store the pasta loosely packed in an open ziploc bag in the refrigerator for one or two days.
ADAPTED FROM A RECIPE AT http://www.e-rcps.com/pasta/basics/
Making pasta with spinach is much the same as basic pasta – you want to make sure that the spinach is as well drained, as dry as possible. Even so, you will probably have to add more flour to compensate for the additional moisture in the spinach.
Fresh pasta cooks in about 3/4 the time as dried pasta.
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