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Spinach Pasta
1 package 10 oz
(285 g) frozen
chopped spinach,
thawed
1 tbs (15 mL) water
4 large eggs
(
7
/8 cup [208 mL]
eggs)
4 cups (945 mL) 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 accessory, food processor or blender.
Place chopped spinach, water, eggs, and flour in stand
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.
Form walnut-sized pieces of dough and extrude pasta into
desired shape. Separate and dry as desired, then follow
the “Cooking Pasta“ instructions.
Yield: 1
1
/2 lbs (680 g) dough.
Light Wheat Pasta
2
1
/2 cups (590 mL) sifted
whole wheat flour
1 cup (235 mL)
sifted bread or
unbleached flour
4 large eggs
(
7
/8 cup [208 mL]
eggs)
2 tbs (30 mL) water
1
/2 tsp (2 mL) salt
Place whole wheat flour, bread flour, eggs, water, and salt
in stand 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.
Form walnut-sized pieces of dough and extrude pasta into
desired shape. Separate and dry as desired, then follow
the “Cooking Pasta“ instructions.
Yield: 1
1
/4 lbs (565 g) dough.
Whole Wheat Pasta
4 large eggs
(
7
/8 cup [208 mL]
eggs)
2 tbs (30 mL) water
3
1
/2 cups (830 mL)
whole wheat flour
1
/2 tsp (2 mL) salt
Place eggs, water, whole wheat flour, and salt in stand
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 2 minutes.
Form walnut-sized pieces of dough and extrude pasta into
desired shape. Separate and dry as desired, then follow
the “Cooking Pasta“ instructions.
Yield: 1
1
/4 lbs (565 g) dough.