Recipe created by Domenica Marchetti
June 28, 2011
Emerald green, at once earthy and elegant, spinach pasta is a staple in Italy, particularly in Emilia-Romagna, where it is used in the region's most renowned dish, Lasagne Verde alla Bolognese.
Makes about 1 lb
9 oz fresh baby spinach leaves
2 extra-large eggs
2 to 2 1/4 cups "00" flour or unbleached all-purpose/plain flour
2 Tbsp. semolina flour, plus more for dusting the work surface
3/4 tsp. fine sea salt
Pinch of freshly grated nutmeg
Pour 1 to 2 Tbsp of water into a pot over medium-high heat. Add the spinach, cover, and cook for 3 to 5 minutes, or until wilted and tender. Drain the spinach in a colander set in the sink. When it is cool enough to handle, use your hands to squeeze out as much liquid as possible.
Put the spinach and 1 egg in a food processor. Process to a smooth puree. Scoop the spinach mixture into a bowl. Wash and dry the work bowl and blade of the food processor and reassemble the processor.
Put 2 cups "00" flour, the 2 Tbsp semolina flour, salt, and nutmeg in the food processor and pulse briefly to combine. Add the spinach mixture and the remaining egg and pulse until the mixture forms crumbs that look like small curds. Pinch together a bit of the mixture and roll it around. It should form a soft ball. If the mixture seems dry, drizzle in a few droplets of water and pulse briefly. If the mixture seems too wet and sticky, add additional flour, 1 Tbsp at a time, and pulse briefly.
Turn the mixture out onto a clean work surface sprinkled lightly with semolina flour and press it together with your hands to form a rough ball. Knead the dough: Using the palm of your hand, push the dough gently but firmly away from you, and then fold it over toward you. Rotate the dough a quarter turn, and repeat the pushing and folding motion. Continue kneading for several minutes until the dough is smooth and silky. Form it into a ball and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes before using.
Printed from Oprah.com on Tuesday, December 10, 2013