Spinach Pasta

30 May, 2023

Description:

Wouldn't it be great if we could get our veggies in at the same time as something super yummy like pasta? Don't get me wrong, I love vegetables, but when you put them next to pasta, it can be hard to remember that they're on your plate. We've created a dish incorporating the best of both worlds. Introducing our spinach pasta! It's got hearty and nutritious veggies incorporated into a savory and delicious meal. "Can that be done?" you may be asking yourself. And yes, yes, it can! Go ahead and try it yourself. We hope you love it just as much as we do!

Ingredients
- 150 g. spelt flour (About 1 1/2 cups) – For gluten-free, use a gluten-free flour
- 150 g. semolina flour (About 1 cup) – For gluten-free, use a gluten-free flour
- ½ tsp sea salt (optional, not needed)
- 4 oz. fresh spinach
- ¾ cup water
Instructions

1. Place spinach and water in a medium saucepan and bring to a quick boil to wilt the spinach for about 1 to 2 minutes
2. Place spinach and water into a blender or food processor, and blend until smooth
3. In the meantime, place flour of your choice (300 g worth) into a mixer or a bowl, along with a pinch of salt (if using)
4. Once spinach/water is blended, pour into the flour and incorporate well, kneading for 3 to 5 minutes. The dough will be a bit sticky, but don’t worry; place it in a small bowl with a bit of flour on the bottom and sides
5. Let the dough rest for 30 minutes
6. Once the dough has rested, roll it out and cut it into the pasta of your choice. You can use a rolling pin, pasta machine, or whatever you have. You can use a pasta cutter or a knife, which also works. Make sure to add flour to the pasta as you roll it so it does not stick
7. Place finished pieces on a floured surface in a “nest” while you make the rest of the pasta. This recipe makes enough pasta for 3 to 4 people; you can double, triple, or quadruple to feed your family and guests
8. Boil the pasta in batches for 3 to 4 minutes max