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Spinach Semolina Pasta Dough With Fresh Spinach

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  • #28855
Spinach Semolina Pasta Dough With Fresh Spinach - CDKitchen.com

serves/makes:
  
ready in:
  1-2 hrs
Rating: 4/5

1 review

ingredients

3 ounces fresh spinach leaves
3 1/2 ounces all-purpose flour
1 3/4 ounce semolina flour
1/8 teaspoon salt
1 large egg, lightly beaten
1/2 tablespoon olive oil

directions

Blanch spinach in boiling water for 15-20 seconds or just until wilted. Remove spinach and shock it. Drain thoroughly, then squeeze dry in a towel, taking care to remove as much moisture as possible. Place spinach in a food processor fitted with a metal blade and process until pureed.

Meanwhile, combine flour, semolina and salt on a large cutting board or work surface, form a well in the center of the flour and add the spinach, eggs and oil. Begin mixing with your fingers (of one hand), using the other hand to push flour from the outer edge of the well into the egg.

Continue mixing with one had, using the other hand to support the outer edge of the flour well to prevent the batter from flowing out the side.

Continue mixing by hand until mixture becomes a firm paste. (At this point, you may need to adjust the consistency of the dough by adding a little water or additional all purpose flour.) Roll into a ball and knead, with the heel of your hand, for 5-10 minutes or until dough is smooth and feels silky.

Transfer to a bowl, cover with plastic and refrigerate for at least 1 hour.

Remove from refrigerator and allow to rest at room temp. for 15-20 minutes before rolling out and cutting.

To finish pasta by hand, use a rolling pin to roll pasta into a thin sheet (1/16" thick). Dust sheet lightly with flour and then roll up (like a cigar). Slice into desired thickness. Unroll each strip, shaking pasta to unravel.

To finish pasta using a machine, cut dough into 4 pieces. (Keep 3 of the pieces wrapped in plastic until ready to use) Set machine rollers so they are open to the widest setting.

Flatten portion of dough, dust lightly with flour and pass it through the rollers. Lay the rolled dough on a floured surface and fold in thirds to make three layers. Flatten again, lightly dust with more flour and pass through the machine 5 to 6 more times, decreasing the settings of the rollers each time, until desired thickness is reached, cut as described above, or cut dough using the machine attachment following manufactures directions.

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nutrition data

Nutritional data has not been calculated yet.


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reviews & comments

  1. dh REVIEW:

    Very good technique. Liquifying or pureing dried spinach is a bit messy and difficult, but result are worth it.

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