Homemade Spinach Pasta
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If you have a pasta machine at home and you’re looking for a way to get some more greens in your diet, here’s a recipe that will help! We’ve been loving the pasta machine lately, as it’s a great way to make a cheap meal, once you get the hang of using the machine.
When it comes to deciding what to have with it, I would suggest a simple but delicious tomato sauce. Fry the onion and garlic for as long as possible, to bring out their sweetness, and let the tomatoes simmer for a good hour or two.
Serves 4
- 160g fresh spinach
- 2 tbsp water
- 2 medium eggs
- 350-400g strong bread flour
- Salt
Wash the spinach and remove any stalks. Place a large sauce pan on a medium heat and pour in the water. Put in the spinach and steam until wilted, about 1 minute.
Pour into a sieve, refresh under cold water then squeeze out all the moisture with the back of a spoon. Place the spinach and eggs in a blender, and blend until smooth and all the spinach is finely chopped.
Pour the flour into a large mixing bowl, add the eggy spinach and mix together with a spoon. Season with a generous pinch of salt. Squeeze the dough together with your hands and knead until combined. Add a little more flour if the dough is still sticky in parts.
Form into a ball and cut into quarters. Run each quarter through the largest setting on your pasta machine 3-4 times, folding in half each time. Change to a narrower setting and pass the dough through once. Continue through the smaller settings until the dough is as thin as your like.
Pass through a tagliatelle or spaghetti cutter and hang to dry for 1-2 hours. Do the same for the remaining 3 quarters.
To cook, place the pasta in salted boiling water for 2-3 minutes. Drain well and serve with your favourite sauce.
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