4 cups unsifted semolina flour
1 teaspoon salt
2 eggs
? cup well drained, pureed cooked spinach
� cup lukewarm water
1 tablespoon olive or other cooking oil


1. In a large bowl, mix semolina flour and salt together thoroughly.
2. In a small bowl, combine eggs, spinach, water and oil.
3. Make a well in the center of the flour and pour in the egg mixture. Using a fork or your fingertips, gradually stir in the dry ingredients from the edges of the bowl into the liquids to form a fairly stiff dough. Alternately, you may mix the dough with a dough hook in an electric mixer.
4. Turn dough onto a lightly floured board and knead until smooth and elastic, about 10 minutes. Cover with dry cloth and let rest 30 minutes.
5. Using � of the dough at a time, roll it paper thin with a rolling pin or by putting it through a pasta roller, using as little additional flour as possible and keeping the edges straight. Each piece of dough should make a 13- or14-inch square.
6. Let rolled-out dough rest 5 to 10 minutes before cutting, flipping once to dry both sides evenly. Check dough frequently; it should remain supple, not dry and brittle. Cut and shape as desired.

This recipe is adapted from The New Doubleday Cookbook, by Jean Anderson and Elaine Hanna.

Homemade Spinach Pasta
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