Recipes | 25 September 2015Recipe for Spinach Pasta Dough (Pasta Verde) Share article facebook twitter google pinterest There’s something uniquely exquisite about freshly made pasta. Its so versatile and satisfying it’s sure to please both adults and children alike. Thanks to the delicious variety of pasta dough recipes in Making Artisan Pasta, you can have pasta as frequently as you’d like without getting bored. There are endless possibilities of ingredients which could be incorporated in pasta dough, but a sure favorite is one of the classics, spinach. This recipe for Spinach Pasta Dough will leave you with a mouthwatering and healthful dish! SPINACH PASTA DOUGH (PASTA VERDE) THE CLASSIC FLAVORED pasta is best made with baby spinach leaves because they contain less fiber and mix into the dough better than heavy-ribbed full-grown spinach, which works best for pasta fillings. Some people prefer to pass the cooked spinach through a sieve to remove the fiber, but I like to make streaky green dough that is clearly handmade. Use the smaller amount of flour for a soft dough suitable for stuffing, the larger amount for a firm dough for cut pastas. 6 ounces (170 g) washed baby spinach leaves, stems removed 2 large eggs, at room temperature 10 to 12 ounces (275 to 350 g) Pasta Flour Mix Yield: about 1 pound to 18 ounces (450 to 500 g), serves 4 to 6 Step 1 Fill a small pot with about 1?2 cup (120 ml) cold water and bring to a boil. Add the spinach and cook until wilted, turning often so the spinach cooks evenly. Cook 1 minute longer or until the spinach is soft but still brightly colored. Drain (saving the water if desired for vegetable stock) and shock under cold running water to set the color. Squeeze out most of the water from the spinach and form it into a compact ball. Slice the ball thinly in one direction then turn crosswise and slice again to cut the fibers. Chop finely then place spinach and eggs in the food processor and process until very fine. (If you skip the chopping step, the spinach will be quite stringy.) Step 2 Pour the flour into a large bowl or onto a work surface, preferably wooden, and shape it into a “volcano” (A). Add the eggs and red pepper purée into the crater Step 3 If you are making pasta in a bowl, use a large table fork to begin incorporating the flour, starting with the inner rim and working in the flour from the bottom up (B). Spin the bowl counterclockwise if you’re right-handed (clockwise if you’re left-handed) while working in the flour with the fork. If you are making pasta on a board, as more flour gets incorporated, push the flour up on the outside to maintain the crater shape so the egg doesn’t run out. If you are right-handed, beat the egg counterclockwise while using your left hand to support the outer wall of the volcano. If you are lefthanded, beat the egg clockwise while using your right hand to support the volcano. Step 4 If you are making the dough in a bowl, start kneading the dough once the pasta forms large clumps. When all the loose flour has been incorporated and the dough has formed a rough but cohesive mass, about 4 minutes, transfer it to the board to finish kneading (C). (If loose flour remains and resists incorporation into the dough, add 2 to 3 teaspoons water, toss with the loose flour, and incorporate into the dough mass.) If you are making pasta on a board, continue incorporating flour until it has all been added and the dough forms large clumps. (If loose flour remains and resists incorporation into the dough, add 2 to 3 teaspoons water, toss with the loose flour, and incorporate into the dough mass.) Scrape up and discard any leftover hard bits of dough. Step 5 Dust the board lightly with flour and begin kneading the dough (D). Use the palms of your hands to knead, pressing down and away from your body, forming the dough into a flattened oval. Fold the top edge over the dough and form it back into a ball. Rotate the dough ball a quarter turn (to the right if you’re right-handed and to the left if you’re left-handed) and repeat until the dough is cohesive and moderately smooth, about 5 minutes. If making stuffed pasta, the dough should stick lightly to your fingers but pull away cleanly. For sheet pasta, add enough extra flour to make a firmer dough that releases easily from your fingers. Step 6 Cover the dough with a bowl or a damp cloth, or wrap in plastic and allow it to rest for 30 minutes at room temperature before rolling or shaping as desired (E). The dough will continue to absorb the flour as it rests. If the dough is sticky after resting, and you’re rolling it by machine, you may wish to incorporate more flour by sprinkling the dough when you roll out the pasta to keep it from sticking. Buy from an Online Retailer In North America: In The UK: Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. Calling for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious. Inside, you’ll find: – Recipes for pasta doughs made completely from scratch, with such delicious ingredients as buckwheat and whole wheat flour, roasted red pepper, asparagus, and even squid ink and chocolate – Fully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta – Detailed instructions on how to make the ultimate in pasta: hand-stretched dough – Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian borders – Artisan tips to help anyone, from novice to experienced, make unforgettable pasta Through author and chef Aliza Green’s pasta expertise and encyclopedic knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, you’ll never look at the supermarket pasta aisle the same way again. Making Artisan Pasta is on Cooking Light‘s Top 100 Cookbooks of the Last 25 Years list for Best Technique and Equipment. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.