Prep Time:
45 mins
Cook Time:
10 mins
Additional Time:
20 mins
Total Time:
1 hr 15 mins
Servings:
2
Ingredients
Directions
Gather all ingredients.
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Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds.
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Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheesecloth.
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Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth.
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Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
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Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
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Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife.
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Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
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Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness.
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Change the pasta maker's attachment to the preferred noodle shape; cut pasta with the pasta maker.
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Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes.
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Remove from the water with tongs; transfer to a bowl.
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Recipe Tips
If you do not use spinach, skip steps 2 and 3. Use 1 1/4 cups flour instead of 2 cups.
If you are not using a pasta maker, roll the dough with a rolling pin until it is thin; hand cut into the desired shape.
Spinach pasta may require the pasta maker to be one setting wider than you normally want because of the stickiness of the dough.
Removing the pasta from the boiling water with tongs will allow the pasta to keep its shape. Don't dump the whole pot of pasta into a strainer the way you might with dry, boxed pasta.
Nutrition Facts (per serving)
| 568 | Calories |
| 10g | Fat |
| 97g | Carbs |
| 20g | Protein |
