- Preparation time
- 90 mins
- Cooking time
- 3 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Bits 'n' Bobs
- Posted by
- Posted on
- July 16, 2014
I was taught in Italy, that fresh pasta should never have salt or oil added to it. Eggs and Flour is all you need, or in this case a little extra flavouring by the way of Spinach. Enjoy.
400gm ‘OO’ Flour + plus extra for dusting
100gm Baby Spinach
3 large eggs
- In the bowl of a food processor, place the spinach, and process until it is a fine paste. Add the rest of the ingredients and whiz until it comes together in a ball. Add a little extra flour if needed to make a stiffer dough. Remove from the processor and knead the dough on a dusted surface (or in a stand mixer if you have one) for approx. 8 - 10 minutes until it looks elastic and it bounces back when touched. Wrap in clingfilm and set aside at room temp. for 20 minutes to rest.
- Divide the rested dough into 6 equal portions. Set up your pasta machine and roll the dough through it, starting on the thickest, and going down until you reach the thinnest *** Please note, you can also hand roll the pasta with a rolling pin, be very careful to make it super thin though, otherwise your pasta will not be silky when cooked.
- Once the sheets are rolled, pull in the sides from each end, then cut the sheets into 1.5cm slices. Repeat this process until all the pasta is cut. Once cut, lay the pasta, in a single layer on a baking tray dusted with flour to dry out before cooking (it is worth investing in a pasta drying rack, they are around $10.00 from most cookware stores, and make life so much easier)
- *** This pasta goes exceptionally well with my Prosciutto, Pea and Mint sauce, but you could try it with any sauce that takes your fancy. This is a great way to get the kids to eat their greens.
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