Nutritional Info

Nutrition Facts

Serving Size 1 (84g)

Calories 230
Calories from Fat 104 (45%)
Amount Per Serving %DIV
Total Fat 11.5g 18%
Saturated Fat 3.5g 18%
Monounsaturated Fat 5.1g
Polyunsaturated Fat 3g
Trans Fat 0.0g
Cholesterol 94.5mg 32%
Sodium 72.6mg 3%
Potassium 200mg 4%
Total Carbohydrate 2.8g 1%
Dietary Fiber 0g 0%
Sugars 0g
Protein 24.1g 48%

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Recipe Description
I love to make fresh spinach pasta during the holidays, when the green tinged dough compliments all the colors of the season. Of course, it is delicious and versatile enough to use year round.
Prep time
50 min
Cook time
0 min
Ready In
50 min

Ingredients

Serves Tool

Serves To:USMetric
3 Cup(c)  flour
3   large eggs
1 Pound(lb)  fresh spinach, cooked, squeezed dry and very finely chopped

Preparation

Lightly dust a countertop or large board with flour. Be sure that the surface is perfectly flat and not warped. Cut the dough into 2 pieces. It may feel moister after it rests because the eggs have absorbed the flour. While you work with one piece, keep the remainder covered. With your hands, shape one piece of dough into a disk. Choose a wooden rolling pin at least 24 inches long and 1 1/2 to 2 inches wide and dust it lightly with flour. Place the pin in the center and push it away from you toward the edge of the dough. Rotate the dough a quarter turn, center the pin on it and push it toward the edge once more. Repeat, rotating the dough and rolling it out from the center, keeping the shape round and the thickness even, until the dough reaches the desired thinness. Flip the dough over from time to time to be sure it is not sticking. If necessary, dust lightly with flour. Work quickly so that the dough does not dry out. If it should tear, pinch it together or patch it with a small piece of dough from the edge. The dough is ready when it is very thin and you can easily see your hand through it when it is held up to the light. Roll out the remaining dough in the same way. Be sure to make all of the dough pieces of equal thickness. Turn the pieces often so that they do not stick. If the dough will be used to make stuffed pasta such as ravioli, it should be kept covered so that it remains pliable. Use it as soon as possible. Cut the dough into the desired size and shape white it is still soft and pliable.

Additional notes

Tip: Whether you have made it by hand or machine, cover the dough with an inverted bowl and let it rest for 30 minutes or up to 2 hours at room temperarure.

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Spinach Pasta
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