Spinach Pasta Recipe
Serving Size: 2
Time: 1-1.5 hours
Fresh Pasta (Foglie D'ulivo)
Spinach Dough: 100 g Semolina flour, ~1/2 cup spinach + 50 g RT water, 1/2 tsp salt
Plain Dough: 100 g Semolina flour, 50 g RT water, 1/2 tsp salt
100 g semola flour + 1/2 tsp salt
~1/2 cup spinach + 50 g RT water. In a food processor, add spinach and water and blend until liquid. Make a hole in the middle & add spinach mixture/ water. It should be a well hydrated dough so It is easy to work with when shaping. If It is not easily kneading - add more water.
Mix & knead the dough for 5 minutes. It is done once it forms a smooth ball & when you press the dough, It rises back up.
Cover with plastic wrap/warm damp cloth & rest for 30 minutes.
Cut small pieces of the dough at a time, keeping the rest in plastic wrap covered so It doesn’t dry out. Roll It out into a rope (~1/2 inch thick) and cut 1-1.5 inch long pieces. Using ur fingers roll out the pieces, starting from the middle and making the edges even more thinner. Follow video below. Press hard when stretching the dough, it’s too hard if the dough starts tearing/sticking to the ground.
Dust in flour lightly. Can be boiled right away (~5 min to cook, It is ready once It floats to the top). Or put It in a ziploc bag and freeze for up to 1 month.
Foglie D'ulivo in a Spicy Pesto
