Fresh Spinach Pasta Dough

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Basic Italian dough with spinach added for altered flavor. Another recipe for dough that can be cut into any pasta - from linguini to capellini, ravioli to tortellini. The possibilities are nearly endless, and with a new, greener, twist!
1 lb fresh spinach (not stemmed)
2 eggs
2 1/2 cups flour
1 tsp kosher salt
1. Bring a large pot of water to a boil.  Add spinach; cook until tender, 4-5 minutes.  Drain.  Squeeze liquid from spinach; chop very finely.  Wrap spinach in towel and squeeze to dry completely.  3/4 cup spinach should remain.
2. Combine spinach, eggs, and 1 Tbsp water in a bowl; mix with a fork.
3. If mixing by hand, place flour on a counter top and make a well in the center.  Add wet spinach mixture and knead until incorporated, pulling in from the outside to the center in a circular motion.  Knead for 10-15 minutes until elastic and smooth dough ball forms.  If dough is too dry, add 1-2 tsps milk product at a time, but more towards dry dough than wet dough.  Add a little flour as necessary to prevent sticking.

If using a mixer, change to dough hook, and add flour slowly until incorportated.  Remove from bowl and knead for about 5 minutes.  Add a little flour as necessary to prevent sticking.

If using food processor, add flour slowly until incorporated.  Remove from bowl and knead for about 5 minutes.  Add a little flour as necessary to prevent sticking.
4. Wrap the dough and allow it to rest for 30 minutes.  Cut into 6 or more slices.  Flatten each piece slightly.
5. Roll the dough through a pasta roller/press, starting at the widest setting.  Cover the remaining dough with a towel.  Fold the dough in half and feed through roller until it is as wide as the press.  Flour may be needed if dough is sticking.  Dough should be smooth and pliable.  Then, gradually decrease wideness and feed dough through until it is at the desired thickness.

If using a KitchenAid mixer pasta roller, turn mixer to speed 2 or 4.
6. Pasta may then be cut into strands, or shaped pieces to use in lasagna, ravioli, tortellini, etc.  If making a filled baked dish, add the filling, sealing with an egg wash.  From there pasta, it can be cooked or frozen.

To freeze pasta, place on a sheet pan dusted with flour.  Do not defrost pasta, cook while frozen.
From Sur la Table Pasta Workshop Class.
Meal   DinnerCuisine   Italian
Dish   Main DishMain Ingredient   Pasta
Prep Time   45 minutes 
Features   Vegetarian

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