Spinach Pasta
This recipe is sponsored by Tomato Mountain Farm
INGREDIENTS
4 eggs
1 lb flour
1 oz olive oil
6 oz raw spinach
1/4 tsp salt
DIRECTIONS
I. Place 2 cups of water in a medium saucepan and bring to a simmer. Place a steamer attachment on top and add the spinach. Cook until wilted. Place into a blender and blend until smooth. If needed add a few drops of steamer water into the blender until it runs smoothly. Allow mixture to cool completely.
II. Combine flour and salt in a large bowl and make a well in the center. Place the eggs, spinach puree and olive oil into the well and whisk with a fork gradually incorporating the flour into the egg mixture until it forms a loose dough.
III. Turn the dough out onto a floured countertop and knead until smooth and elastic. Note: you may need to add more flour or water to gain the correct consistency needed.
IV. Gather dough into a ball and place it into a clean bowl. Cover with a kitchen towel and allow to rest for one hour.
V. To shape the pasta, roll a 1/2 oz piece into a log then cut the log into 1-inch pieces. With floured fingers roll the cut log toward you while gently pressing down to get a peapod shape. Set on a floured surface.
VI. Once all pasta is rolled you can cook them right away or freeze them on a parchment-lined baking tray until frozen and then place them in a Stasher Bag and keep in the freeze.
VII. To cook fresh pasta place in boiling salted water and cook for 5 minutes or until al dente.
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
This recipe was created with local and seasonal ingredients from Tomato Mountain Farm
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