Spinach Green Pasta Recipe
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach | 60g |
| All-purpose flour | 300g |
| Eggs | 3 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 8g |
| Carbohydrates | 45g |
| Fats | 5g |
| Fiber | 2g |
Instructions
To prepare the delightful and vibrant Spinach Green Pasta, follow these simple steps and treat your tastebuds to a healthy, homemade dish. This recipe not only combines the goodness of spinach with the soft texture of pasta but also adds a touch of color and freshness to your plate.
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Prepare the Spinach: Start by washing and draining 60g of fresh spinach leaves thoroughly. The spinach must be well dried, as excess moisture can alter the consistency of your dough. Once dried, blend the spinach into a smooth, vibrant green paste. You can use a food processor for the best results.
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Mix the Ingredients: In a large bowl, sift 300g of all-purpose flour to ensure there are no lumps and the texture remains light. Make a well in the center of the flour mound, and crack three room-temperature eggs into the well. Add the prepared spinach cream to the eggs. This mixture will give the pasta its signature green hue and subtle spinach flavor.
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Form the Dough: Begin mixing the ingredients together. You can use a fork or your hands to gently combine the spinach and eggs with the flour, starting from the center and gradually pulling in the flour from the edges. The dough will begin to come together, but it will feel somewhat sticky. This is normal.
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Knead the Dough: Once the dough starts forming, transfer it to a lightly floured surface (or a clean countertop) and begin kneading it. The kneading process should last about 10-15 minutes, or until the dough becomes smooth, elastic, and slightly firm. If the dough is too sticky, dust a little more flour onto it as you knead. However, be cautious not to add too much, as you want the dough to stay tender.
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Rest the Dough: After kneading, shape the dough into a ball and cover it with a clean kitchen towel or plastic wrap. Allow the dough to rest for about 30 minutes at room temperature. This resting period helps the gluten relax, making it easier to roll out the dough.
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Roll Out the Dough: After resting, your dough is ready to be rolled out. You can do this either by hand on a floured surface or using a pasta machine for an even, thin texture. If rolling by hand, use a rolling pin to flatten the dough as thinly as possible, ensuring that the dough is even throughout. If using a pasta machine, pass the dough through each setting to gradually thin it out.
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Shape the Pasta: Once you have a thin sheet of dough, you can cut it into your desired shape. For traditional pasta, you can opt for tagliatelle, fettuccine, or pappardelle, or any shape that suits your preference. Ensure the pasta strips are evenly cut to ensure they cook uniformly.
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta carefully to the boiling water and cook for about 2-3 minutes, depending on the thickness of the pasta. Fresh pasta cooks quickly, so keep an eye on it. Once the pasta floats to the surface, itβs ready to be drained.
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Serve: Drain the pasta and toss it with your favorite sauce, whether it’s a simple olive oil and garlic dressing, a rich tomato sauce, or a creamy Alfredo sauce. Garnish with freshly grated Parmesan cheese for extra flavor and enjoy!
This Spinach Green Pasta is a beautiful and healthy twist on traditional pasta, adding a vibrant color and extra nutrients. Its earthy flavor from the spinach pairs wonderfully with a variety of sauces, making it versatile for both simple and more elaborate meals. This homemade pasta will impress your family and friends while bringing a touch of Italian tradition right to your dining table.
