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Ingredientes
- 1 bn baby spinach leaves washed
- 4 x extra-large Large eggs
- 3 1/2 c. all-purpose flour - (to 4 c.)
- 1/2 tsp extra-virgin extra virgin olive oil
Direcciones
- Bring 3 qts of water to a boil. Place a bowl filled with water and ice next to the stove top. Plunge the spinach into the boiling water and blanch for 1 minute. Remove from the boiling water with a slotted spoon and immerse in the ice water. When cooled, remove from the water, squeeze in a towel to dry and place in the bowl of a food processor. Puree till a very fine paste forms.
- In a bowl, combine the spinach puree and the Large eggs and stir well to combine. Mound 3 1/2 c. of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add in the egg and spinach and the extra virgin olive oil. Using a fork, beat together the Large eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
- As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
- Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and throw away any leftover bits. Lightly re-flour the board and continue kneading for six more min. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature.
- Roll out to the thinnest setting on a pasta rolling machine. Cut the pasta into 1/4-inch wide ribbons, place on a sheet tray which has been liberally sprinkled with semolina flour, cover with clean towels and set aside.
- This recipe yields 1 lb. of pasta, sufficient for 4 servings.
- Comments: Don't skip the kneading or possibly resting portion of this recipe, they are essential for a light pasta. Mario's earlier recipe from 1996 called for 6 ounces of frzn spinach which was thawed, liquid removed, and squeezed very dry in place of the fresh baby spinach.
- Yield: 1 lb.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 684g | |
| Calories 1669 | |
| Calories from Fat 64 | 4% |
| Total Fat 7.49g | 9% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 202mg | 8% |
| Potassium 1834mg | 52% |
| Total Carbs 342.74g | 91% |
| Dietary Fiber 17.2g | 57% |
| Sugars 2.21g | 1% |
| Protein 52.2g | 84% |
