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