Pasta dough recipe
Just want to share to you one of a very interesting recipe of pasta dough.
Ingredients:
1/2 lb fresh spinach - (abt 1 bunch)
1 1/2 cup semolina flour finest grind
1 1/2 cup all-purpose flour
1 tsp salt
3 x eggs
2 tbl extra-virgin olive oil
Directions:
Wash the spinach carefully in 2 or 3 changes of water.
Cut off 1 inch of the stems.
Chop the leaves and puree them in a food processor.
Put the puree in the center of a linen towel or napkin and squeeze the juice into a measuring cup.
(Use a towel or napkin that you won't mind using because spinach juice stains.
) There should be about 1/4 cup juice.
Stir 2 tablespoons of the spinach puree into the spinach juice and reserve.
Discard the remaining puree.
Combine the flours in the food processor with the salt.
With the motor running, add the eggs, olive oil and enough of the spinach mixture through the feed tube so that the dough forms a ball when pressed together.
Wrap the dough in plastic and let it rest at room temperature for at least 2 hours.
Divide the dough into 4 pieces and roll and cut 1 at a time as desired.
Keep the unrolled dough covered to prevent it from drying.
Place any cut pasta on baking sheets that have been liberally dusted with semolina.
This recipe yields 1 1/2 pounds (3 servings).
Comments: The unrolled dough should be refrigerated after it has relaxed for 2 hours.
Plan to use it within 24 hours for best results.
Cut pasta dough may be refrigerated up to 24 hours before using or it may be left to air-dry.
For longer storage, freeze the cut pasta, then wrap it tightly in plastic and return to the freezer.
It will keep 3 to 4 weeks if carefully wrapped.
Yield: 1 1/2 pounds.
So enjoy this pasta dough recipes for your pleasure ok :)
source: yum-recipes.com
picture: bleedingespresso.com
pasta dough recipe
Just want to share to you one of a very interesting recipe of pasta dough.
Ingredients:
1/2 lb fresh spinach - (abt 1 bunch)
1 1/2 cup semolina flour finest grind
1 1/2 cup all-purpose flour
1 tsp salt
3 x eggs
2 tbl extra-virgin olive oil
Directions:
Wash the spinach carefully in 2 or 3 changes of water.
Cut off 1 inch of the stems.
Chop the leaves and puree them in a food processor.
Put the puree in the center of a linen towel or napkin and squeeze the juice into a measuring cup.
(Use a towel or napkin that you won't mind using because spinach juice stains.
) There should be about 1/4 cup juice.
Stir 2 tablespoons of the spinach puree into the spinach juice and reserve.
Discard the remaining puree.
Combine the flours in the food processor with the salt.
With the motor running, add the eggs, olive oil and enough of the spinach mixture through the feed tube so that the dough forms a ball when pressed together.
Wrap the dough in plastic and let it rest at room temperature for at least 2 hours.
Divide the dough into 4 pieces and roll and cut 1 at a time as desired.
Keep the unrolled dough covered to prevent it from drying.
Place any cut pasta on baking sheets that have been liberally dusted with semolina.
This recipe yields 1 1/2 pounds (3 servings).
Comments: The unrolled dough should be refrigerated after it has relaxed for 2 hours.
Plan to use it within 24 hours for best results.
Cut pasta dough may be refrigerated up to 24 hours before using or it may be left to air-dry.
For longer storage, freeze the cut pasta, then wrap it tightly in plastic and return to the freezer.
It will keep 3 to 4 weeks if carefully wrapped.
Yield: 1 1/2 pounds.
So enjoy this pasta dough recipes for your pleasure ok :)
source: yum-recipes.com
picture: bleedingespresso.com
pasta dough recipe
