First time making pasta: Spinach pasta with tomato spinach sauce
First time making pasta: Spinach pasta with tomato spinach sauce
by Able-Sell-7815
1 Comment
Able-Sell-7815
This recipe took about 1 hour 10 mins, with 30 mins being waiting time for the pasta to rest.
In a food processor, blend 1.5 cups of 00 flour and 3 packed cups of spinach, no stems, washed and dried. Blend until spinach is in extremely tiny, almost as small as the flour. Add one egg and use dough function if you have it until it forms a relatively cohesive dough. You may add a tiny bit more flour if its too sticky to take out and blend again. Flour your surface and knead for 10 minutes, continuously adding small amounts of flour so it doesn’t stick. After kneading, cover in plastic wrap and let rest 30 minutes.
For sauce, I just cut 1/4 red onion I had left over, a few cherry tomatoes and leftover spinach in the bag and cooked until these were all soft, then added garlic for about 1 minute and added 1 8oz tomato sauce can, and just left it there on low-ish heat.
For pasta, I dusted the work surface with more flour and used a pair of scissors to cut the shape, make sure to continuously flour them so they don’t stick together. I boiled for about 4-5 minutes, and added about 1-2 cups of pasta water to my sauce since it had dried out quite a lot, then drain pasta.
I blended my sauce in the food processor since I already used it earlier, and then put it back in the pan and put the pasta in there along with about 1tbsp of butter and 2-3 tbsp cream cheese since I had no heavy cream. I topped with pepper, chile flakes and parmesan. Salt is a given I hope… salt to your liking. Enjoy 😉
1 Comment
This recipe took about 1 hour 10 mins, with 30 mins being waiting time for the pasta to rest.
In a food processor, blend 1.5 cups of 00 flour and 3 packed cups of spinach, no stems, washed and dried. Blend until spinach is in extremely tiny, almost as small as the flour. Add one egg and use dough function if you have it until it forms a relatively cohesive dough. You may add a tiny bit more flour if its too sticky to take out and blend again. Flour your surface and knead for 10 minutes, continuously adding small amounts of flour so it doesn’t stick. After kneading, cover in plastic wrap and let rest 30 minutes.
For sauce, I just cut 1/4 red onion I had left over, a few cherry tomatoes and leftover spinach in the bag and cooked until these were all soft, then added garlic for about 1 minute and added 1 8oz tomato sauce can, and just left it there on low-ish heat.
For pasta, I dusted the work surface with more flour and used a pair of scissors to cut the shape, make sure to continuously flour them so they don’t stick together. I boiled for about 4-5 minutes, and added about 1-2 cups of pasta water to my sauce since it had dried out quite a lot, then drain pasta.
I blended my sauce in the food processor since I already used it earlier, and then put it back in the pan and put the pasta in there along with about 1tbsp of butter and 2-3 tbsp cream cheese since I had no heavy cream. I topped with pepper, chile flakes and parmesan. Salt is a given I hope… salt to your liking.
Enjoy 😉