Vibrant Spinach Egg Pasta Dough
This vibrant spinach egg pasta dough is a delightful and wholesome twist on traditional pasta. Packed with nutrition from fresh baby spinach, this dough boasts a rich green color and a unique flavor profile. The added egg yolks enhance the color and contribute to a silkier texture, ensuring that your fresh pasta marries beautifully with your favorite sauces. Perfect for making fettuccine, tagliatelle, or ravioli, this easy-to-follow recipe will elevate your homemade pasta to restaurant quality. Serve your freshly crafted pasta with a drizzle of olive oil and a sprinkling of parmesan for a simple yet elegant meal.
8
Servings
N/A
Calories
7
Ingredients
Ingredients
Fresh Baby Spinach
3 cups (tightly packed)
All-purpose Flour
3 cups
Salt
to taste
Vital Wheat Gluten
1 tablespoon
Large Egg Yolks
5
Whole Eggs
2
Flour (for dusting)
as needed (on a plate)
Instructions
1
Start by placing the fresh baby spinach in a glass mixing bowl. Lightly season with a pinch of salt, then cover the bowl with plastic wrap.
2
Microwave the bowl on high for 4 to 5 minutes, or until the spinach is wilted and has collapsed. Allow it to cool slightly.
3
Once cooled, chop the spinach very finely using a knife or pulse it in a food processor. Do not wring it dry; keep the moisture in for the dough.
4
In the bowl of a stand mixer, combine the all-purpose flour, a pinch of salt, and vital wheat gluten. Mix these dry ingredients gently to combine.
5
Add the finely chopped spinach, egg yolks, and whole eggs to the flour mixture.
6
Attach the dough hook and mix on medium speed (setting 4) until the dough starts to form and pulls away from the sides of the bowl.
7
Reduce the mixer speed to low (setting 2) and allow the dough to knead for 7 to 8 minutes. The dough should be smooth and elastic at the end.
8
Once kneaded, shape the dough into a ball, place it in a lightly floured bowl, cover with a kitchen towel or plastic wrap, and let it rest for 30 minutes before rolling out and shaping your pasta.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main feature of this pasta dough?
This is a vibrant spinach egg pasta dough known for its rich green color and silkier texture compared to traditional pasta.
How many servings does this recipe yield?
This recipe is designed to make 8 servings.
What type of spinach is used in this recipe?
The recipe calls for 3 cups of tightly packed fresh baby spinach.
How do you prepare the spinach before adding it to the dough?
The spinach should be seasoned with salt, covered in a glass bowl, and microwaved on high for 4 to 5 minutes until wilted.
Should I squeeze the water out of the spinach?
No, you should not wring it dry; keeping the moisture in is necessary for the dough.
What kind of flour should I use?
The recipe uses 3 cups of all-purpose flour.
Why is vital wheat gluten included in the ingredients?
Vital wheat gluten is added to enhance the structure and elasticity of the pasta dough.
How many egg yolks are required?
You will need 5 large egg yolks for this recipe.
How many whole eggs are needed?
The recipe requires 2 whole eggs in addition to the extra yolks.
What equipment is best for mixing this dough?
A stand mixer with a dough hook attachment is recommended for mixing and kneading.
What is the initial mixing speed for the stand mixer?
Start mixing on medium speed, which is setting 4 on most stand mixers.
How long should the dough be kneaded?
The dough should be kneaded for 7 to 8 minutes on a low speed.
What setting should I use for kneading?
Reduce the mixer speed to low, which is setting 2, for the kneading process.
How do I know when the dough has been kneaded enough?
The dough should be smooth and elastic after 7 to 8 minutes of kneading.
How long does the dough need to rest before shaping?
The dough should rest for 30 minutes after being shaped into a ball.
What should I cover the dough with while it rests?
You can use either a kitchen towel or plastic wrap to cover the dough while it rests in a floured bowl.
What pasta shapes can I make with this spinach dough?
This dough is perfect for creating fettuccine, tagliatelle, or ravioli.
What are some suggested ways to serve this pasta?
It is delicious served with a simple drizzle of olive oil and a sprinkling of parmesan cheese.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe.
Can I use a food processor for the spinach?
Yes, you can pulse the wilted spinach in a food processor until it is very finely chopped.
How much vital wheat gluten is added to the mix?
The recipe calls for 1 tablespoon of vital wheat gluten.
What is the total ingredient count for this recipe?
There are 7 ingredients in total, including flour for dusting.
What should the dough do in the bowl as it mixes?
The dough should start to form a mass and pull away from the sides of the mixing bowl.
Why are extra egg yolks added specifically?
The extra yolks help enhance the green color and contribute to a silkier texture.
What category does this recipe fall into regarding time?
It is categorized as a '< 60 Mins' recipe.
Is salt used in the dough itself?
Yes, a pinch of salt is mixed with the flour and vital wheat gluten.
How do you prepare the flour for dusting?
The recipe suggests keeping flour for dusting on a plate as needed during shaping.
Can this dough be used for handmade pasta?
Yes, the recipe specifically mentions it is ideal for handmade fresh pasta like tagliatelle.
Does the spinach need to be cooled before adding to the flour?
Yes, the instructions state to allow the microwaved spinach to cool slightly before chopping and mixing.
What is the first step in the mixing process?
The first step is to combine the dry ingredients: all-purpose flour, salt, and vital wheat gluten.