Spinach Pasta
1package (10 oz.) frozen chopped spinach, thawed
1 tablespoon water
4large eggs (7⁄8 cup eggs)
4cups sifted all- purpose flour
Place spinach in a towel and wring out all water until spinach feels very dry. Finely chop spinach using a food grinder attachment, food processor or blender.
Place chopped spinach, water, eggs, and flour in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 1 to 2 minutes. Divide dough into eight pieces before processing with Pasta Sheet Roller attachment.
Follow cooking instructions, See below.
Yield: 11⁄2 pounds dough.
To Cook Pasta
Add 2 teaspoons salt and 1 tablespoon oil (optional) to 6 quarts boiling water. Gradually add pasta and continue to cook at a boil until pasta is “al dente” or slightly firm to the bite. Pasta floats to the top of the water while cooking, so stir occasionally to keep it cooking evenly. Drain in a colander.
Dry pasta – 7 minutes
Fresh pasta – 6 minutes
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