Homemade Spinach Pasta
Recipe from Better Homes and Gardens

Flecks of green spinach add color and subtle flavor to this homemade pasta recipe.


Homemade Spinach Pasta

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Servings: Makes 6 servings
Related Categories: Homemade Pasta Dough, Low Sodium, Pasta, Spinach, Vegetarian Pasta
 
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Ingredients
  • 2-3/4  cups
    all-purpose flour
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  • 1/2  teaspoon
    salt
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  • 2 
    eggs, beaten
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  • 1/4  cup
    water
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  • 1/4  cup
    cooked spinach, well drained and finely chopped
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  • 1  teaspoon
    cooking oil or olive oil
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Directions
1.
In a large bowl stir together 2 cups of the flour and the salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, water, spinach, and oil. Add to flour mixture; mix well.
2.
Sprinkle a clean kneading surface with the remaining 3/4 cup flour. Turn dough out onto floured surface. Knead dough until smooth and elastic (8 to 10 minutes total). Cover and let dough rest for 10 minutes.
3.
Divide dough into four equal portions. On a lightly floured surface, roll each portion into a 12-inch square (about 1/16 inch thick). If using a pasta machine, pass each portion through the machine according to the manufacturer's directions until dough is 1/16 inch thick. Let stand, uncovered, about 20 minutes. Cut as desired.
4.
To serve pasta immediately, cook according to the chart on page 000.
5.
To store cut pasta, hang it from a pasta-drying rack or clothes hanger, or spread it on a wire cooling rack. Let pasta dry overnight or until completely dry. Place in an airtight container and chill for up to 3 days. Or dry the pasta for at least 1 hour and place in a freezer bag or freezer container; freeze for up to 8 months.
6.
Makes 6 servings
Nutrition information
Calories 242, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 71 mg, Sodium 221 mg, Carbohydrate 44 g, Total Sugar 1 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 3%, Iron 18%. Exchanges: Starch 3. Percent Daily Values are based on a 2,000 calorie diet
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Fresh Egg Pasta

I can't argue with Joyce Goldstein when she says fresh homemade egg pasta is the best choice for making her classic lasagne. I have yet to find a store-bought pasta that matches the rich flavor and light, ethereal texture of good homemade pasta. Making your own pasta takes a bit of time--the dough is fast to make, but rolling it into thin sheets takes about 45 minutes (though it goes faster with practice). You'll need a food processor, a pasta rolling machine, and lots of kitchen towels and counter space for laying out your pasta sheets.

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