Green Pasta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g spinach, pureed (frozen)
- 400 g flour (wheat flour type 405)
- 50 g semolina (fine durum wheat semolina)
- 0.5 teaspoon ½ salt
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Mix the spinach, flour, durum wheat semolina and salt and pile on a board. Make a well in the middle, add eggs. Whisk eggs with a little flour and, if necessary, add a little water. Knead with the heel of your hand until you get a smooth, malleable dough. The dough is optimal when it separates from the wooden board and the surface is shiny.
- Shape into a ball, cover with a cloth and let rest for about 30 minutes.
- Shape pasta dough:
- Roll out the dough ball from the center on a floured baking board.
- When rolling out with the pasta machine, reduce the roller thickness from time to time. Place the strips of dough lightly floured next to each other and let them dry briefly.
- With the appropriate attachment on the pasta machine, cut the dough into narrow or wide noodles.
- For filled pasta, cover half of the sheet of dough and beat the other half over it.
- Press the dough around the fillings, cut out squares or cut out rounds.
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