Pasta Maker in Denver
This past weekend I was flat in bed with a bad stomach infection. The entire weekend break, all I wished was my grandmas homemade chicken noodle soup. I was to ill to make it this weekend, so I ended up simply consuming canned noodle soup. Yet it just wasn’t the same.
Once I got older, and beginning liking even more foods, my father and I tried a new dish for homemade spinach noodles. They turned our noodles a stunning green, and as a perk, they included a ton of additional vitamins. Right here is that recipe:
- 1 10-ounce package frozen chopped spinach, thawed
- 5 eggs
- 4 cups all-purpose flour, plus additional flour as needed
- 1 teaspoon salt
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Squeeze as much water as possible from the chopped spinach. In a blender or food processor, combine spinach and eggs, puree until the mixture is dark green and smooth, with few or no visible chunks of spinach showing.
- In a bowl, combine flour and salt, stirring with a fork or a whisk to combine. On a large, lightly floured work surface (like a countertop covered with a silicone pastry mat), pour the flour mixture into a mound. Make a well in the middle.
- Pour the spinach-egg mixture into the well and, using a fork, then your clean fingers when the mixture gets too thick, stir the spinach mixture in a circular motion, gradually incorporating more and more flour. As the mixture turns chunky, begin to knead it, incorporating enough flour to make a stiff dough. Knead dough for about 5 minutes, adding more flour until dough is smooth and slightly tacky but not sticky. Set aside, covered with plastic wrap, for about 20 minutes.
- Assemble your pasta maker according to manufacturer’s instructions. Divide dough into four to six equal sections with a knife or a dough cutter, and keep all sections but the one you’re working with cover. Knead portion of dough a few times by forming it by hand into a flat rectangle, feeding it though the pasta maker at the first (widest) setting, then folding it like a business letter and feeding it through the pasta rollers again. Repeat several times at the widest setting, before rolling pasta at increasingly smaller settings until it reaches the desired thinness (note: this dough can be stickier and more fragile than regular flour-based pasta dough, so you might not want to roll it as thinly as you normally roll pasta.). Use sheets of pasta as-is for lasagna, form into ravioli, or cut into noodles.