How to Make Green Spinach Pasta #Shorts

By Vincenzo's Plate · 60 min

Ingredients

Instructions

1. Put the baby spinach leaves in a pan over medium heat, add a pinch of salt, and cook covered, stirring now and then with a wooden spoon.
2. Turn off the heat and blend the hot spinach in a food processor until it forms a smooth cream.
3. Pile 250 g flour on a wooden board and make a well. Add 2 eggs and one heaped tablespoon of the spinach cream.
4. Beat the eggs and spinach with a fork, gradually draw in the flour from the sides, then combine everything into a dough.
5. Knead until the dough is smooth and soft, keeping it not sticky (dust with flour if needed). Wrap tightly in plastic wrap and rest for 30 minutes.
6. Dust the board with flour, unwrap the dough, and cut it in half, covering the half you are not using.
7. By hand: roll one half into a thin, even sheet, then fold it in half four times, dusting with flour each time. Cut into your chosen shape and separate the strands with flour.
8. By pasta machine: cut off a quarter of the total dough, flatten it, and pass it through the widest setting. Fold it in half and pass it through again, then step up the settings one at a time, up to and including setting seven.
9. Cut the sheet into your chosen pasta shape, dusting with flour, and feed it through the machine.
10. The sheets can also be used for lasagna or ravioli.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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