Ingredients
- 10 oz. chopped frozen spinach, fully thawed but not drained
- 2 tbsp water
- 2 large eggs
- 1 egg yolk
- 1/4 tsp kosher salt
- 18-22 oz. flour (finely ground semolina, all-purpose or whole wheat durum)
- Extra flour for dusting
Spinach Pasta
Make fresh, homemade spinach pasta with ease using your Ankarsrum stand mixer and pasta attachments. This vibrant green dough combines spinach, eggs, and flour for a nutritious twist on traditional pasta, perfect for lasagna, fettuccine, or tagliatelle. With simple steps and quick cooking time, you’ll have tender, flavorful pasta ready to pair with your favorite sauces in under an hour.
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Place the thawed spinach, water, eggs and egg yolk in a blender. Blend on high speed until a smooth puree forms.
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Set up your Ankarsrum mixer with the stainless steel bowl and roller/scraper. Add the spinach mixture, salt, and 18 ounces of flour. Start out mixing on the lowest speed (12 o'clock). Once the mixture begins to come together, turn off the machine and scrape down the grooves of the roller with the plastic scraper. Increase the speed to medium-low (between 2 and 3 o'clock), and lock the arm in place about 1 inch from the side of the bowl. If the dough is still sticky, add the rest of the flour. Knead for 3-4 minutes until a smooth dough ball forms. The dough should be stiff but soft and pliable.
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Cover and let the dough rest for at least 20 minutes.
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Place the Pasta Roller Lasagna attachment on the Ankarsrum base and adjust it to the widest setting. Pinch off a small handful of the pasta dough and flatten with your hands. Keep rest of pasta dough covered until ready to use so it doesn't dry out. Turn the Ankarsrum on the lowest speed (12 o'clock) and run the dough through the Pasta Roller attachment, starting at "0". Fold in half and run through the same setting again. Dust with flour as necessary. Adjust width to next setting and run dough through again, fold in half, and run through that setting again. Continue running the pasta dough through each setting as described until you get to a setting between #5 to #7. The dough is ready to use for lasagna or to run through the Pasta Cutter Fettuccine attachment. Remember to dust with flour as needed.
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For fettuccine: place the pasta cutter attachment on the Ankarsrum base. Run rolled out dough through on the lowest speed setting (12 o'clock). Dust noodles liberally with flour.
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Holding and Cooking: Pasta dough can be kept in the fridge for 2-3 days before forming into noodles. Noodles can be made up to a day in advance and kept covered in the refrigerator before cooking. Just make sure to generously dust with flour before storing. To cook, add 6 quarts of water to a large stock pot. Salt water and add 1 Tbsp. olive oil if desired. Bring water to a boil. Once the water is boiling, add the fresh pasta and cook for 1-2 minutes. Drain and serve with your favorite sauce.
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Yield: approximately 2 pounds fresh pasta dough, 6-8 main course portions or 8-10 first course portions
