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Spinach Pasta Dough

Package your homemade pasta alongside a jar of your favorite sauce for a great holiday gift.
spinach-pasta

Submitted By:

Dietary Interests: Low Calorie , Low Cholesterol , Low Fat , Vegan , Vegetarian

Yield:

11 ounces dried pasta

Total Time:

1 Hour

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Yield:

11 ounces dried pasta

Total Time:

1 Hour

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Yield:

6 servings (615 g)

Total Time:

4 Hours

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Ingredients

  • 2 large eggs
  • 2 Tablespoons (30 ml) extra virgin olive oil, optional
  • 3 cups (90 g) fresh spinach, blanched
  • 1½ cup (150 g) all-purpose flour
  • 1 teaspoon (3 g) salt, optional
  • ¼ teaspoon ground black pepper, optional

Directions

  1. Place eggs, olive oil and spinach into the Vitamix container and secure the lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase to the highest speed.
  4. Blend for 20 seconds
  5. Remove the lid and add the flour, salt and pepper
  6. Secure the lid and select Variable 3.
  7. Quickly turn the machine on and off to pulse 5-6 times. You will notice the dough starting to form a ball and lift off the blades.
  8. Remove the lid and scrape down the sides, adding a little flour if the dough looks to moist and it has not formed a ball.
  9. Pulse again 5-6 times.
  10. Remove from container onto a floured work surface and knead for 1-2 minutes. Wrap in plastic wrap and let rest for a half hour.
  11. Cut dough into four pieces. One piece at a time, while the others are still wrapped run through a pasta rolling machine starting on the widest setting and slowly working your way down to the second to last setting.
  12. Use the pasta rolling machine's fettuccini attachment to cut the pasta into strips.
  13. Place strips on drying rack and allow to dry overnight.
  14. Repeat for 3 other pasta balls.

Chef's Notes

For plain pasta, remove the spinach and add another egg.

Ingredients

  • 2 large eggs
  • 2 Tablespoons (30 ml) extra virgin olive oil, optional
  • 3 cups (90 g) fresh spinach, blanched
  • 1½ cup (150 g) all-purpose flour
  • 1 teaspoon (3 g) salt, optional
  • ¼ teaspoon ground black pepper, optional

Directions

  1. Place eggs, olive oil and spinach into the Vitamix container and secure the lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase to the highest speed.
  4. Blend for 20 seconds
  5. Remove the lid and add the flour, salt and pepper
  6. Secure the lid and select Variable 3.
  7. Quickly turn the machine on and off to pulse 5-6 times. You will notice the dough starting to form a ball and lift off the blades.
  8. Remove the lid and scrape down the sides, adding a little flour if the dough looks to moist and it has not formed a ball.
  9. Pulse again 5-6 times.
  10. Remove from container onto a floured work surface and knead for 1-2 minutes. Wrap in plastic wrap and let rest for a half hour.
  11. Cut dough into four pieces. One piece at a time, while the others are still wrapped run through a pasta rolling machine starting on the widest setting and slowly working your way down to the second to last setting.
  12. Use the pasta rolling machine's fettuccini attachment to cut the pasta into strips.
  13. Place strips on drying rack and allow to dry overnight.
  14. Repeat for 3 other pasta balls.

Chef's Notes

For plain pasta, remove the spinach and add another egg.

Ingredients

  • 2½ cup (360 g) all-purpose flour
  • 3 large eggs, or egg substitute
  • 1 teaspoon salt, optional
  • ¼ cup (60 ml) spinach purée
  • ¼ cup (60 ml) water
  • 1 Tablespoon olive oil

Directions

  1. Place eggs, spinach puree, water, and olive oil into a small bowl and whisk together. Set aside.
  2. Place flour and salt, optional into the Food Processor Work Bowl fitted with the Multi-Use Blade. Pulse 4-6 times to incorporate the flour and salt, optional together.
  3. Remove Small Food Pusher from the Food Chute. Start machine, while machine is running pour in the egg and spinach mixture through the Small Food Chute in a steady stream.
  4. Once a dough ball forms after about 30 seconds, stop machine. On a lightly floured surface, remove dough ball from Food Processor Work Bowl and gently knead 6-8 times. Round out into a dough ball. Wrap in wax paper and place into refrigerator for 3-4 hours.
  5. Use for rolling into fettuccine, angel hair or linguini.

Chef's Notes

This dough is made specifically to be rolled and cut into long-strand pastas. Extruded pastas such as rigatoni or macaroni require a denser dough that will hold its shape better.