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Thursday, November 19, 2009

Fresh pasta is the business...

Finally, finally, finally, I have gotten around to making fresh pasta and I must admit I am hooked. I have read about it in blogs and read books speaking on the ease of making pasta from scratch. Let me just tell you, it is easy and addictive. Did you hear me? If not let me shout it from the rooftop...*climbing up* "IT IS EASY AND ADDICTIVE!!!!!" *climbing down*

The first time making pasta I decided to be ambitious. Most people would just make plain and they would probably make any ribbon kind. No, not me, I had to be THAT one. The one who says "I want spinach tortellini". Well, spinach tortellini it is.

The time spent kneading the dough(about 10 minutes) and the time spent waiting for the dough to rest(1 hour) was well worth it. My girlfriend Gwen and I worked together to make the filled pasta and had fun while doing it.

Early in the day I had made pesto sauce and I also made a cheese sauce to have a little variety.

Needless to say I will be making pasta a lot more.

Spinach Pasta Dough
Makes about 12 ounces

6 ounces Fresh Spinach, washed well and trimmed
1 large whole egg plus 1 large egg yolk
1 1/4 cups plus 2 tbsp. all purpose flour, more for dusting
1/2 tsp. coarse salt

STEAM SPINACH Fill a medium saucepan with 2 inches of water and fit with a steamer basket. Bring water to a simmer, then place spinach in basket and cover. Steam until leaves are bright green and softened, about 2 minutes. Let cool slightly, then thoroughly squeeze out liquid in a clean towel. Chop spinach coarsely; you should have abour 1/3 cup.

MIX DOUGH Combine spinach with egg and yolk in food processor, and process until well combined. Add 1 1/4 cups of flour and salt and process until dough just comes together, about 20 seconds.

KNEAD AND REST Turn out dough onto well floured work surface. Knead until smooth and elastic, about 10 minutes, adding up to 2 tbsp. more flour if dough is too sticky. Form dough into a ball, wrap tightly in plastic, and let rest 1 to 2 hours or refrigerate overnight.

Roll out by hand as thin as possible or use a pasta machine and cut into desired shapes. If you are making filled pasta fill immediately.

Martha Stewart's Cooking School
Lessons and Recipes for the Home Cook
Pasta section pages 362-371


Tia said...

I've made my own pasta 2 times. It's a lot of fun but time consuming. Do you dry it or freeze yours for later use too?

Deeva said...

I have only made it twice and the first time we cooked it immediately. The second time we cooked half and dried the other half.