It is hard to find a good spinach pasta unless you live near an Italian grocery store, but here is a recipe for making it yourself. This nice thing about this recipe is you get the color and taste of spinach pasta without all the chemicals they put in dry pasta to keep it from spoiling.
I like to make this into a linguini pasta and serve it with pesto. If fresh basil is in season, I will make the pesto fresh, otherwise I just buy it premade at the store. Going the premade route gives you a fantastic meal that makes you look like a serious chef with hardly doing anything. This was my go to homecooked meal back in the day when I was still trying to impress girls with my cooking skills.
- 285 g fresh spinach – or 10 oz. pckg frozen spinach – thawed
- 29 g water ~1 TBL
- 4 large eggs
- 910 g flour ~4 cups
- Mise en Place – measure and prepare ingredients prior to starting
- If you use fresh spinach, cut the stems off and sauté leaves in olive oil until fully cooked. This is a faster easier route.
- If you opt for frozen spinach:
- Put spinach in strainer to drain as it thaws.
- Place thawed spinach in a cheese cloth or towel and ring out the excess water.
- Put spinach in food processor and chop/puree.
- In a mixer bowl, place spinach, water, eggs, and flour.
- Use dough hook attachment to stir at speed #1 for 2 mins.
- Increase speed to #4 and knead for 5 mins.
- Divide dough into seven sections and process pasta with either a pasta maker or by hand.
- Cook pasta in boiling salted water for ~4 mins or until the firmness you desire.