Posts Tagged ‘fresh pasta’

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Fresh Spinach Pasta

May 4, 2017

I love when you are talking to friends and decide it is a lovely day for a spontaneous dinner party. We decided to contribute some fresh spinach pasta to go with a friend’s amazing alfredo sauce.

20170408 Spinach Pasta 04

You will need:

  • 1 t olive oil
  • 12 oz fresh baby spinach
  • 1/2 t garlic powder
  • 3 eggs (whites and yolks)
  • 2 egg whites
  • 1 t salt
  • 1 t dried basil
  • 1 t dried oregano
  • 5 c flour
  • 4-7 T ice water

Then you will…

  1. Heat the olive oil in a nonstick skillet.
  2. Cook the spinach with the garlic power just until wilted.
  3. Remove and press between paper towels until the spinach is as dry as you can make it.
  4. Put the spinach in a blender and puree till smooth.
  5. Add the egg yolks and whites plus the salt, basil and oregano. Pulse until mixed well.
  6. Create a mound of flour on the counter with a well in the middle.
  7. Pour the spinach mixture into that well.
  8. Incorporate with your hands.
  9. Add a tablespoon of the ice water and then knead until smooth and elastic, about 8-10 minutes. (Add water as needed until dough comes together).
  10. Cover with plastic wrap and let rest for 20 minutes.
  11. Divide into portions and either use a pasta machine of your choice or roll it out and shape however you want.
  12. Gently toss the fresh pasta with cornmeal to keep it from sticking.
  13. Allow it to dry for at least an hour before cooking. (If you want to freeze some, form it into small heaps/nests. Place those on a parchment-lined baking sheet and cover with plastic wrap. Place in freezer until hard. Transfer from sheet into freezer ziplock bags and then cook from frozen as desired).
  14. Then add to a pot of boiling salted water and cook for 2-4 minutes, or until al dente.
  15. Toss with your favorite sauce!
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Fresh Arugula Pasta

February 4, 2015

I have fuzzy memories of making pasta with my parentsĀ  when I was little using a hand-cranked pasta machine. I remember it being a messy and laughter-filled affair. D and I really enjoy fresh pasta, but we usually pick some up from one of the farmers’ markets. Sometimes though, we will make some at home on the weekend.

20150118 Arugula Pasta 01

You will need:

  • 5 oz fresh arugula
  • 4 eggs
  • 1 t salt
  • 1/2 t ground pepper
  • 1 t ground basil
  • 1 t garlic powder
  • 3 1/2 c flour

20150118 Arugula Pasta 02

Then you will…

  1. Bring a large pot of water to a boil
  2. Blanch the arugula for 30 seconds. Drain and rinse with cold water. Squeeze out the excess water.
  3. In a small food processor, combine the arugula with the eggs, salt, pepper, basil and garlic. Pulse just until mixed.
  4. Put the flour on a large, clean mixing surface like a cutting board or counter.
  5. Make a well in the middle and pour the egg mixture into the well.
  6. Use a fork to begin mixing the flour into the egg mixture.
  7. When it starts to form a dough, switch to your hands. Knead until the flour is incorporated.
  8. Wrap the dough in plastic wrap, and allow it to rest in the refrigerator for at least 30 minutes.
  9. Form into pasta shape of your choice. You can roll it thin and cut into long noodles like linguine or pappardelle; alternatively you can use a pasta maker to make bucatini, macaroni and more! I use a little cornmeal to keep the fresh pasta from sticking.
  10. Allow to dry for at least an hour before cooking.
  11. Bring a large pot of salted water to a boil.
  12. Add the pasta and cook to al dente, about the point where the pasta rises to the top of the pot.
  13. Serve with your favorite sauce.

20150118 Arugula Pasta 03

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