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11
Spinach Pasta
1 package (10 oz.)
frozen chopped
spinach, thawed
1 tablespoon water
4large eggs (
7
⁄8 cup
eggs)
4 cups sifted all-
purpose flour
Place spinach in a towel and wring out all water
until spinach feels very dry. Finely chop spinach
using a food grinder attachment, food processor
or blender.
Place chopped spinach, water, eggs, and flour in
mixer bowl. Attach bowl and flat beater. Turn to
Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to
Speed 2 and knead 2 minutes. Remove dough from
bowl and hand knead for 1 to 2 minutes. Divide
dough into eight pieces before processing with
Pasta Sheet Roller attachment.
Follow cooking instructions, see below.
Yield: 1
1
⁄
2
pounds dough.
Per serving: About 330 cal, 14 g pro, 58 g carb,
4.5 g total fat, 1.5 g sat fat, 150 mg chol,
270 mg sod.
To Cook Pasta
Add 2 teaspoons salt and 1 tablespoon oil
(optional) to 6 quarts boiling water. Gradually add
pasta and continue to cook at a boil until pasta is
“al dente” or slightly firm to the bite. Pasta floats
to the top of the water while cooking, so stir
occasionally to keep it cooking evenly. Drain in a
colander.
Dry pasta – 7 minutes
Fresh pasta – 6 minutes