Homemade Spinach Egg Pasta

I love colored pasta!  I love the burst of color in unexpected places.  When I can get it by incorporating more vegetables into a dish . . . well, I’ll call that a win!

This spinach pasta only uses 3 ingredients and doesn’t even take much effort; you just have to plan ahead because the pasta needs time to dry.  Since I don’t have a pasta attachment or a machine to get the noodles super-thin, and we live in FL humidity, the drying time is at least overnight.

P.S. Dear husband-of-mine, in case you were needing a big gift idea someday, I would LOVE the Kitchenaid pasta roller & cutter attachment set!!  

Spinach Pasta & Lasagna-16

My favorite use of this pasta is in lasagna.  The bright green is beautiful with the red sauce and white cheeses in the dish and is quite a surprise for people when they get their piece.

Spinach Egg Pasta

2 jumbo eggs

10 oz frozen spinach, thawed and squeezed dry

3-1/2 c. all-purpose flour

-MIX all ingredients together until the dough forms a ball and knead for ~5 minutes.

-WRAP dough in plastic wrap and let it rest for at least 30 minutes, up to 4 hours.

-FLOUR your work area liberally.

-CUT dough into 2 equal pieces.

-USE a rolling pin (or pasta roller attachment!) to roll each section of the dough out nice and thin.  It will be very stubborn so you can stretch it a bit to thin it out and keep it from sticking to the countertop.  Spinach Pasta & Lasagna

-USE a pizza cutter to cut out your desired pasta size.

For lasagna, I just used a store-bought noodle that I’ve had in a mostly empty box in the back of my pantry.  I’m not the only one with one of those perpetually in my possession, am I? Spinach Pasta & Lasagna-17

-DRY overnight on cooling racks.Spinach Pasta & Lasagna-4

-TO USE: Add dried pasta to boiling water and cook for 2-3 minutes, until flexible.  Use in your favorite pasta recipe.  If you’d like to check it out, here’s my favorite lasagna recipe.

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