spinach pasta |
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Ingredients- 1 pound all-purpose flour
- 2 ounces cooked, squeezed dry spinach, chopped very fine (above ? pound raw)
- 4 large eggs
- Reserved spinach juice (if needed)
- 2 ounces cooked, squeezed dry spinach, chopped very fine (above ? pound raw)
- 4 large eggs
- Reserved spinach juice (if needed)
ProceduresPlace the flour and spinach in the bowl and lock the cover in place.
With the machine running, slowly pour in the eggs, as explained in the "General Procedure", letting the machine run extra 2 minutes. Add reserved spinach juice or flour as needed, letting the machine run for a minute after each addition. When the dough is properly kneaded and an even green color.
Total mixing time will be 8 to 9 minutes. Makes 1.3 pounds.
With the machine running, slowly pour in the eggs, as explained in the "General Procedure", letting the machine run extra 2 minutes. Add reserved spinach juice or flour as needed, letting the machine run for a minute after each addition. When the dough is properly kneaded and an even green color.
Total mixing time will be 8 to 9 minutes. Makes 1.3 pounds.
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