Spinach Pasta (a la the Cook's Illustrated folks) - xpost

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Spinach Pasta

 

Recipe By :The Complete Book Of Pasta And Noodles

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 10-ounce package frozen chopped spinach -- thawed

- (5 ounces in other words)

3 large eggs -- beaten

2 1/2 cups all-purpose flour

 

1. Bring 1 cup of water to a boil in a small saucepan. Add the spinach and cook

until tender, 2 to 3 minutes. Drain in a colander, pressing on it with the back

of a large spoon to remove as much water from it as possible. Place the spinach

on a cutting board and finely chop. Press the spinach with your hands, tilting

the board over the sink to drain off any remaining liquid. Beat the spinach with

the eggs and set aside.

 

2. Pulse the flour in the work bowl of a food processor fitted with the metal

blade to evenly distribute and aerate. Add the spinach and eggs; process until

the dough forms a rough ball, about 30 seconds. (If the dough resembles small

pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the side of

the work bowl, add flour, 1 tablespoon at a time, and process until the dough

forms a rough ball.)

 

3. Turn the dough ball and small bits out onto a dry work surface; knead until

the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for

at least 15 minutes and up to 2 hours to relax.

 

4. Roll out pasta.

 

ROLLING OUT PASTA DOUGH:

 

Cut about 1/6 of the dough from the ball. Flatten into a disk. Run the disk

through the pasta machine with the rollers set to the widest position. Remove

from machine.

 

Lay out pasta on work surface in front of you, bring the ends of the dough

toward the middle and press down to seal.

 

Feed the open side of the pasta through the pasta machine rollers. Repeat steps

1 and 2.

 

Without folding again, run the pasta through the widest setting twice or until

the dough is smooth. If the dough is at all sticky, lightly dust it with flour.

 

Begin to roll the pasta thinner by putting it through the machine repeatedly,

narrowing the setting each time.

 

Roll until the dough is thin and satiny (setting 6 on the Imperia pasta machine,

setting 6 or 7 on the Atlas pasta machine), dusting with flour if sticky. you

should be able to see the outline of your hand through the pasta. Lay the sheet

of pasta on a clean kitchen towel and cover it with a damp cloth to keep the

pasta from drying out. Repeat with the other pieces of dough.

 

Typos by BrendaAdams

 

Source:

" The Complete Book Of Pasta And Noodles by the Editors of Cook's

Illustrated magazine "

 

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NOTES : Fresh spinach does not add much flavor to pasta dough and it's much more

convenient to use frozen. But even frozen chopped spinach must be chopped

further to be distributed evenly through the pasta dough. Make sure the cooked

spinach is squeezed as dry as possible before it is added to the flour. Makes

about 1 pound.