English
10
Spinach Pasta
1 package (10oz.
[286g]) frozen
chopped spinach,
thawed
1 tablespoon (15 ml)
water
4 large eggs
(
7
⁄
8
cup [205 ml] eggs)
4 cups (500 g) sifted
all-purpose flour
Place spinach in a towel and wring out all water
until spinach feels very dry. Finely chop spinach
using a food grinder attachment, food processor
or blender.
Place chopped spinach, water, eggs, and flour in
mixer bowl. Attach bowl and flat beater. Turn to
Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to
Speed 2 and knead 2 minutes. Remove dough from
bowl and hand knead for 1 to 2 minutes. Divide
dough into eight pieces before processing with
Pasta Sheet Roller attachment.
Follow cooking instructions, See below.
Yield: 1
1
⁄
2
pounds (750 g) dough.
To Cook Pasta
Add 2 teaspoons salt and 1 tablespoon oil
(optional) to 6 quarts (5.8 l) boiling water. Gradually
add pasta and continue to cook at a boil until pasta
is “al dente” or slightly firm to the bite. Pasta floats
to the top of the water while cooking, so stir
occasionally to keep it cooking evenly. Drain in a
colander.
Dry pasta
– 7 minutes
Fresh pasta
– 6 minutes
P
AST
A RECIPES
