You don't need a fancy pasta maker for this homemade treat. Try your hand at fresh pasta with this easy-to-work-with dough. The spinach gives it a nice color without overpowering the flavor. —Healthy Cooking Test Kitchen
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup packed fresh parsley sprigs
- 3-1/2 to 4 cups all-purpose flour
- 1/2 teaspoon salt
- 4 eggs
- 3 tablespoons water
- 1 tablespoon olive oil
- Marinara sauce
- Place spinach and parsley in a food processor; cover and process until finely chopped. Add 3-1/2 cups flour and salt; process until blended. Add the eggs, water and oil. Process for 15-20 seconds or until dough forms a ball.
- Turn onto a floured surface; knead for 8-10 minutes or until smooth and elastic, adding remaining flour if necessary. Cover and let rest for 30 minutes. Divide into fourths.
- On a floured surface, roll each portion to 1/16-in. thickness. Dust top of dough with flour to prevent sticking; cut into 1/4-in. slices. Separate the slices; allow noodles to dry on kitchen towels for at least 1 hour before cooking.
- To cook, fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles in batches; cook, uncovered, for 8-10 minutes or until tender. Drain. Serve with sauce. Yield: 8 servings.
Originally published as Homemade Pasta in Healthy Cooking February/March 2012, p38
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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