My first try at Spinach Pasta
- Thread starter Guts
- Start date
Guts!
That is beautiful!
Whatcha got planned for it?
That is beautiful!
Whatcha got planned for it?
lifesaver91958
Queen of the Jungle
It's pretty simple just doing it by hand.
CaliforniaCook
Banned
Way to go, Guts! 
buckytom
Grill Master
SilverSage
Resident Crone
Guts, that looks great!!
Wanna share your recipe/technique with us?
Wanna share your recipe/technique with us?
Phiddlechik
New member
Nice!
MexicoKaren
Joyfully Retired
That really looks perfect, Guts! My mom used to make her own noodles all the time (nobody called it "pasta" then), and they tasted so good. She just rolled the dough out and sliced it up - I'm pretty sure she didn't have a pizza cutter. She'd hang them all over the backs of the dining room chairs to dry out a bit before she cooked it. Guts, do you mix the dough in a KA, food processor, by hand? It looks so uniformly colored - just beautiful.
Guts
New member
First thanks for the encouragement, and nice comments. My plans is to try some with some Knorr Alfredo sauce. Than give some away... I should not be eating any thing with vitamin "K" which spinach is on that list.
As I said this was my first time making spinach pasta. Getting the hydration right is the hardest thing. I been told the hydration should be between 29% to 31%... It's hard to tell how much water is in the spinach is what I'm trying to say here. I drained the spinach and then put it in a mini food processor, and added it to the dough, it took about 10-12 minuets with the KA mixer with dough hook. To roll and cut the pasta I used the KA rollers that fit in the head of the machine, not the extruder plastic thing, these are the metal rollers made in Italy.
Keltin if you were to use a mixer for spinach pasta it could be rolled and cut by hand, but the kneading needed to incorporate the spinach well that takes time an would not want to do by hand. Other plain pasta dough could be made by hand but I wouldn't try the spinach type for the first time. One more thing; with the spinach in the pasta it is a little harder to cut because of the spinach wants to acts as strings holding the pasta together. The basic dough is easy, I think you should try some Keltin.
Karen I use the KA mixer type like in this post #14.. basic past dough, the semolina flour is the key.
http://netcookingtalk.com/forums/showthread.php?t=16206
Basic pasta recipe from the KA pasta book
3 1/3 cups Semolina flour or 556 grams
4 large eggs approximately 220 grams / 55 g each
2 TBS water or 30ml / 30 grams
½ tsp salt or 4.5 grams
1 TBS oil
I did not use oil in my spinach pasta. the spinach was 188 grams.
As I said this was my first time making spinach pasta. Getting the hydration right is the hardest thing. I been told the hydration should be between 29% to 31%... It's hard to tell how much water is in the spinach is what I'm trying to say here. I drained the spinach and then put it in a mini food processor, and added it to the dough, it took about 10-12 minuets with the KA mixer with dough hook. To roll and cut the pasta I used the KA rollers that fit in the head of the machine, not the extruder plastic thing, these are the metal rollers made in Italy.
Keltin if you were to use a mixer for spinach pasta it could be rolled and cut by hand, but the kneading needed to incorporate the spinach well that takes time an would not want to do by hand. Other plain pasta dough could be made by hand but I wouldn't try the spinach type for the first time. One more thing; with the spinach in the pasta it is a little harder to cut because of the spinach wants to acts as strings holding the pasta together. The basic dough is easy, I think you should try some Keltin.
Karen I use the KA mixer type like in this post #14.. basic past dough, the semolina flour is the key.
http://netcookingtalk.com/forums/showthread.php?t=16206
Basic pasta recipe from the KA pasta book
3 1/3 cups Semolina flour or 556 grams
4 large eggs approximately 220 grams / 55 g each
2 TBS water or 30ml / 30 grams
½ tsp salt or 4.5 grams
1 TBS oil
I did not use oil in my spinach pasta. the spinach was 188 grams.
High Cheese
Saucier
Looks great!
MexicoKaren
Joyfully Retired
Hey Guts, that's really beautiful pasta. You should feel very accomplished! I have to be careful not to feed too much spinach to DH, also - he takes coumadin for a heart arrythmia. But we've learned, over the years, how much dark green stuff he can eat without upsetting the balance.
SilverSage
Resident Crone
That's a plate to be proud of!!!!!!!!!!
Guts
New member
Karen that's my problem too (WARFARIN) it said not to eat; broccoli,cauliflower,cabbage,brussels sprouts,kale,spinach,and other green leafy vegetables, liver,green tea. Also limit the amount of cranberry juice(16oz per day) and other cranberry products you mat eat or drink.
Kim
PS thank all of you for the reply's I will make this again, it was very tasty.
Kim
PS thank all of you for the reply's I will make this again, it was very tasty.
Last edited:
Guts
New member
Garlic Pasta
3 1/3 cups Semolina Flour - 556 grams
½ tsp Salt - 4.5 grams
15 ml. olive oil - 15 grams
4 Eggs -218 grams / Rule of thumb is 1 Egg for 100 grams of Flour ( I only used 4 Eggs )
One head of Roasted Garlic / weight - 54.4 grams cleaned cloves. Put this in a mini food processor With - 30 grams of water. 84.4 grams total. At the time of making the pasta the total weight of the Garlic and water was - 77 grams. Due to the loss factor in removing from the mini food processor to the Pasta Dough.
Using a Kitchen Aid professional 600 mix with the flat beater for two minutes on speed two, then switch to the dough hook again on speed two knead 4 -6 minutes. Remove dough and hand knead and shape into a log shape. Wrap in plastic wrap and refrigerate for at least one hour. Then cut into eight equal pieces. Shape into flat log shape about ¼ inch or less, to run thru rollers.
3 1/3 cups Semolina Flour - 556 grams
½ tsp Salt - 4.5 grams
15 ml. olive oil - 15 grams
4 Eggs -218 grams / Rule of thumb is 1 Egg for 100 grams of Flour ( I only used 4 Eggs )
One head of Roasted Garlic / weight - 54.4 grams cleaned cloves. Put this in a mini food processor With - 30 grams of water. 84.4 grams total. At the time of making the pasta the total weight of the Garlic and water was - 77 grams. Due to the loss factor in removing from the mini food processor to the Pasta Dough.
Using a Kitchen Aid professional 600 mix with the flat beater for two minutes on speed two, then switch to the dough hook again on speed two knead 4 -6 minutes. Remove dough and hand knead and shape into a log shape. Wrap in plastic wrap and refrigerate for at least one hour. Then cut into eight equal pieces. Shape into flat log shape about ¼ inch or less, to run thru rollers.
Attachments
Guts
New member
Found it at Ralph's store but the one by me is closing down, lost there lease. i like it in my shrimp scampi.
Guts
New member
Peeps I would make this way, if I had your hot pepper paste? not sure how hot it is though. I could only a guess on the paste. but I would use this recipe. I think i would taste it (the water and paste), remember it is a lot of dough. I buy the semolina flour bulk and it cost very little around $0.28 per lb.
3 1/3 cups Semolina Flour - 556 grams
½ tsp Salt - 4.5 grams
15 ml. olive oil - 15 grams
4 Eggs -218 grams ± / Rule of thumb is 1 Egg for 100 grams of Flour ( I only used 4 Eggs )
30 grams of water / 30 ml... ADD the paste to the water and then to your mixture.
Make your dough.
