Fresh homemade spinach pasta. Egg-free, easy and only 2 ingredients. What is there not to love? Making fresh homemade pasta taste so much better than anything that you can find in a store. Did I mention it is extremely cheap to make?
Add two packed cups of spinach to a blender. I am using a NutriBullet. To that, add a third cup of water.
Bend it up well so that you are left with a deep green liquid.
Add the blended spinach to your bread flour. Add salt.
Mix it well and work the dough with your hands to make sure that the flour is well incorporated.
You should be left with a non-sticky dough. If the dough is still sticky, add more flour. It should feel like play-dough. Cover your dough and let it sit in the fridge for a minimum of 30 min.
Take the dough out of the fridge and lay it down on a very well floured counter top. Use a roller and roll it out very thin.
Sprinkle flour on the top of your rolled dough. Fold the dough a few times over each other. Make sure that you flour generously in-between each fold, so that it doesn't stick.
It should look something like this.
Now with a sharp knife cut thin strips into your dough.
Unroll each of those strips and lay them flat on a floured surface.
Put some water in a pasta pot and add some salt. Heat the water until it is bubbling and rolling. Add your pasta to the water and cook for about 2 minutes. Your pasta will puff up a bit. Test one of the strip and make sure it is al dente.
Drain the water and add the pasta to a bowl.
Add some fresh sage to a pan with loads of plant based 'butter' and garlic. When the butter has melted and the sage is crisply. Pour the garlic sage butter over your pasta and enjoy!
Only two main ingredients. Tasty, cheap, satisfying and filling. A winner.
Ingredients
Directions
Add two packed cups of spinach to a blender. I am using a NutriBullet. To that, add a third cup of water.
Bend it up well so that you are left with a deep green liquid.
Add the blended spinach to your bread flour. Add salt.
Mix it well and work the dough with your hands to make sure that the flour is well incorporated.
You should be left with a non-sticky dough. If the dough is still sticky, add more flour. It should feel like play-dough. Cover your dough and let it sit in the fridge for a minimum of 30 min.
Take the dough out of the fridge and lay it down on a very well floured counter top. Use a roller and roll it out very thin.
Sprinkle flour on the top of your rolled dough. Fold the dough a few times over each other. Make sure that you flour generously in-between each fold, so that it doesn't stick.
It should look something like this.
Now with a sharp knife cut thin strips into your dough.
Unroll each of those strips and lay them flat on a floured surface.
Put some water in a pasta pot and add some salt. Heat the water until it is bubbling and rolling. Add your pasta to the water and cook for about 2 minutes. Your pasta will puff up a bit. Test one of the strip and make sure it is al dente.
Drain the water and add the pasta to a bowl.
Add some fresh sage to a pan with loads of plant based 'butter' and garlic. When the butter has melted and the sage is crisply. Pour the garlic sage butter over your pasta and enjoy!
Only two main ingredients. Tasty, cheap, satisfying and filling. A winner.
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