Friday, August 3, 2018

Fresh Spinach Pasta – Easy to Do, Occasionally

It’s very easy, and inexpensive to buy pasta at the store, which is why people do it so often, maybe too often, but every once in a while, when you want something specific, making a batch of your own can be fun, and rewarding. Besides, it’s kind of nice to get compliments for the sauce and noodles for a change.

By the way, don’t let the lack of a stand mixer with pasta attachments stop you from making this. For decades, I used a cheap, hand-cracked machine, which worked just fine. You can also go completely manual, and roll the dough into thin sheets, which after a little bit of drying, can be rolled up, and sliced into whatever size noodle you want.

Just be sure to use plenty of semolina, but that does work, and may produce the most satisfying results, imperfections and all. For the best texture, be sure to only cook your fresh pasta for just about a minute, before tossing it in your hot sauce.

If you dry your pasta, like I did with my twistaroni, you’ll need to give it a few extra minutes, or until it’s just tender, depending on the exact shape. Either way, fresh or dried, I really do hope you give this a try soon. Enjoy!


Makes 2 large or 4 small portions Fresh Spinach Pasta:
8 ounces fresh spinach (about 4 handfuls)
2 large eggs
2 teaspoons olive oil
1/2 teaspoon fine salt
about 3 cups all-purpose flour
semolina flour, as needed for rolling and cutting

5 comments:

Juan C. said...

Buenísimo. Mil gracias.

Phil Lusardi said...

Hey wait a minute... when you made chicken noodle soup you were a fan of chin slapping noodles. Is it possible that you have experienced a fusiIi flip flop?

Ryan Berry said...

We all came here hoping for that mushroom sauce recipe too!

Ryan Berry said...

Crossing fingers for mushroom sauce recipe!

Moses Jurassic said...

I'm not italian, but I make pasta at home on a regular basis using the exact same machine like Chef John. Turning the dough sheets by 90 degrees (on the widest setting of the pasta maker) makes the dough very smooth more quickly. While this is not so important for egg noodles, it is crucial if you use 100% semolina flour (yes, you can do that using the pasta attachment).

Where I don't agree: Setting 4 ist way too thick for fresh egg noodles. I usually go up to 6. Never use anything lower than 7 for filled pasta like ravioli. The dough will contract a little bit when resting, and it will absorb more water than 100% semolina pasta. In my opinion, setting 4 is quite good for pure semolina pasta, but not for pasta made with eggs.

Just my 2 cents.