Ingredients and Weight:
- Spinach, fresh: 1 lb
- All-purpose flour: 3 cups
- Semolina flour: 1/2 cup
- Eggs, large: 4
- Olive oil: 1/4 cup
- Salt: 2 tsp
- Parmesan cheese, grated: 1/2 cup (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Wash the spinach thoroughly and remove any stems.
- Bring a large pot of salted water to a boil and blanch the spinach for 2 minutes.
- Drain the spinach and squeeze out the excess water.
- In a large bowl, whisk together the all-purpose flour, semolina flour, eggs, olive oil, and salt.
- Stir in the pureed spinach. Mix until a dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Divide the dough into 8 equal pieces.
- Roll out each piece of dough into a thin sheet.
- Cut the noodles into desired shapes, such as fettuccine, pappardelle, or tagliatelle.
Nutritional Information:
- Calories: 250 per serving (1 cup)
- Protein: 10 g
- Carbohydrates: 45 g
- Fat: 5 g
- Dietary fiber: 3 g
Dish Characteristics:
- Vibrant green color from the spinach
- Tender and flavorful noodles
- Versatile dish that can be paired with a variety of sauces
User Comments:
- "These noodles were a hit! They had a unique and delicious flavor from the spinach."
- "The texture of the noodles was perfect, they were not too soft or chewy."
- "I paired these noodles with a creamy Alfredo sauce and it was a match made in heaven."
Special Precautions and Tips:
- If you don't have a pasta machine, you can roll out the dough by hand using a rolling pin.
- If the dough becomes too sticky, add a little more flour.
- To prevent the noodles from sticking together, toss them with a little olive oil after cutting.
- These noodles can be cooked fresh or stored in the refrigerator for up to 3 days.
