One day, I got a wild hair and decided that I needed to make pasta from scratch. Perhaps its because I’ve been reading too many cooking blogs and have this need to make everything from scratch. Or maybe it’s because I’m trying to sneak more iron into my diet. I’m tired of getting denied for donating blood because my iron level is too low.
Anyways, one weekend I dragged Sam into the Le Gourmet up at the Tanger Outlets in Lincoln City, and lo and behold, they had a pasta maker. Not one of the $100+ pasta makers that you can get for your Kitchen Aid Mixer, not an $80 version off of Amazon.com, but a glorious $20 version that I could take home that very day.
I hadn’t made pasta from scratch since I had to take a class in high school called “Creative Foods” in exchange for taking Driver’s Ed over the summer so I could get my license on my birthday, instead of waiting for an additional 2 months to finish the semester out. When I was in the class, I swore I’d never make pasta again. Oh how times change.
(The reflection of Sam taking the picture in the pasta maker is pretty awesome, if I do say so myself.)
Spinach Pasta Dough
From Martha Stewart’s Cooking School6 oz. Fresh Spinach, washed and trimmed
1 large egg, plus 1 egg yolk
1.25 c. plus 2 tbs. all purpose flour (you will need more for dusting)
0.5 tsp. coarse salt
- Fill a medium saucepan with 2 inches of water, and fit with a steamer basket. Bring water to a simmer, then place spinach in the basket and cover. Steam until leaves are bright green and softened, about 2 minutes. Let cool slightly, then thoroughly squeeze out liquid in a clean kitchen towel or paper towel. Chop spinach coarsely; there should be about 1/3 cup.
- Combine spinach with egg and yolk in a food processor, and process until well combined. Add 1.25 c. of flour and the salt, and process until dough just comes together, thereabouts of 20 seconds.
- Turn the dough out onto a floured surface. Knead until smooth and elastic, about 10 minutes, adding up to 2 tbs. more flour if dough is too sticky. Form dough into a ball, wrap in plastic wrap, and let rest 1-2 hours, or refrigerate overnight.
- Roll out dough according to your pasta maker’s directions.