garbanzopalooza

A blog by ordinary people about living an extraordinary life

Homemade spinach pasta

This Christmas I received the gift I have been waiting for since I got my KitchenAid mixer: The pasta adapter!  I have always wanted to make homemade pasta, and now I have the proper tool.  Tonight was our first attempt at homemade pasta.  We decided to use some our frozen spinach (which we had gotten in our Farmer Dave CSA and cooked down). Judging from the empty bowl the pasta was a hit.

Ingredients:

  • 4 large eggs
  • 4 cups of flour
  • 10oz of frozen spinach (1 package, or fresh cooked down)
  • 1 tablespoon of water

Defrost the spinach and ring out extra water by pressing the spinach between paper towels.  Crack 4 eggs into the bowl of your KitchenAid mixer.  Add the flour, spinach and water.  Place the paddle adapter onto the mixer and mix for 30 seconds on speed 2.  Change the adapter to the dough hook and kneed for 2 minutes on speed 2.  Turn out the dough onto a floured surface and kneed by hand for 1-2 minutes.

Cut the dough into 8 pieces.

Pasta ready to roll.

Place the dough roller adapter onto the mixer.  Run at speed 2 on setting 1.  Pass the dough through 1 time, then fold in half and pass through again.  Turn the setting to 2, and pass through 2 times.  Repeat until you have passed through on setting 4 or 5, depending on desired pasta thickness.  Lay the pasta out on the cutting board or cooling racks, sprinkled with a small amount of flour.

Rolling out the pasta sheets.

Place the desired cutting adapter onto the mixer, we used the fettucini setting.  Pass the dough through to cut into strips.  We placed some pasta in freezer bags (slightly dusted with flour and formed into nests).  To make the pasta, bring salted water to a boil.  Cook the pasta for 3 minutes.

We made a quick garlic sauce by crushing 2 garlic cloves and heating them in a non-stick pan with olive oil.  When we removed the pasta from the boiling water we added it to the sauce and tossed.  Top the pasta with freshly grated Parmesan cheese.

SO GOOD!

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This entry was posted on December 26, 2011 by in Peter Waterman's posts and tagged , , , , , , , , .
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