Fresh spinach pasta is quite a treat, and surprisingly simple to make. Actually, most fresh pasta is pretty uncomplicated to create. Especially if you already have a food processor and pasta roller.
I learned about using a food processor to make pasta at ICE, (Institute of Culinary Education in NYC). It was life changing. Put the ingredients in the bowl and push a button. Crazy easy and super fast.
Not only does the food processor take a ton of work out of mixing the pasta ingredients together, it allows you to blend whatever ingredient into the dough that you want…. like spinach! I have also mixed ingredients into pasta like tomato paste, squid ink, and fresh herbs.
I highly suggest investing in a food processor, and in using one for this recipe. But if you don’t want another appliance, you can totally puree the spinach in a blender ahead of time, and mix all the ingredients with the well technique.
fresh spinach pasta
- 6 oz frozen spinach
- 2 large eggs plus one egg yolk
- 2 1/2 c all purpose flour plus more for dusting
- 1 t kosher salt plus more for salting water
- extra virgin olive oil if needed
- 2 + cups semolina for dusting
tools you will need
- food processor
- pasta roller
Place the spinach, eggs, flour, and salt in a food processor. Pulse until all ingredients are combined, and the ball of dough is pulling away from the edges of the processor bowl. If the dough is too sticky, add some flour and pulse until combined. If dough is too dry, add some olive oil, 1/2 t at a time.
Remove the dough from the food processor, and place on a lightly floured work surface. With lightly floured hands, knead the dough with the heel of your hand for about 8-10 minutes. The dough needs to be very smooth on the edges, and if you poke it with your finger, the dough should bounce back a bit.
Wrap the dough in plastic wrap and allow to rest for at least one hour. If you aren't using the dough for over an hour, let the dough rest in the refrigerator. Allow the dough to come to room temperature for about 10 minutes before rolling.
Generously sprinkle semolina on a large baking sheet. To roll the dough, divide the dough in 6 equal parts. Before placing dough through the roller, form it into a rectangle-ish shape. You don't want to be jamming a ball of dough through a roller, and you also want the rolled dough to be coming out in long rectangular sheets, so you want to start with a rectangular shape.
Roll dough to desired thinness, and cut into shapes of choice. Each time rolling the dough and cutting it, be sure to generously sprinkle semolina, so the pasta doesn't stick together. Keep pasta covered with a towel at all times in order to keep it from drying out.
To cook, fresh pasta cooks much faster than dried. It should take 1-3 minutes, depending on how thick and what shape.
tools I used: