Spinach Pasta Dough

Sometimes buying through the food co-op is like buying through Costco–it’s just easier and cheaper to buy in bulk.  But then what do you do with some of that 20 lbs of flour and the ginormous bag of spinach? Make pasta of course!

  • 6 – 10 ounces fresh spinach
  • 4 cups all-purpose flour (plus more if needed)
  • 4 large eggs
  • 1 tablespoon olive oil
  • 1 Pinch of salt
  • Diced tomatoes
  • Olive oil
  • Pepper flakes
  • Basil
  • Parmesan cheese

Blanch spinach and reserve water to later boil pasta in. In a food processor, combine the flour, salt and blanched spinach. Add the olive oil, then eggs–one at a time–through the feed tube, and process on pulse until it combines.  Add more flour if dough is too wet.

Empty dough onto a well floured surface and in sections, roll it out thinly and cut into strips.  Dust with flour if it becomes too sticky while rolling.

Add salt and bring the reserved water to a boil and cook the pasta until it floats to the top.

Serve with cherry or diced tomatoes cooked in oil (with pepper flakes, basil, or other herbs) and parmesan cheese.

Extra dough can be frozen in clumps (first on a baking sheet in the freezer, then transferred to a ziplock bag.

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