Spinach Pasta - pastagrammar.com
INGREDIENTS
10 1/2oz (about 300g) spinach
5 1/2 cups (750g) all-purpose flour, plus a little extra for dusting
5 eggs
METHOD
1. Bring a pot of water to boil and add the spinach. Cook until very tender.
2. Drain and squeeze all the excess water out.
3. Chop finely and set aside.
4. On a large work surface, pour 5 1/2 cups (650g) of flour into a pile.
5. Hollow out the middle so that it resembles a volcano, and crack the eggs into this depression.
6. Also add the chopped spinach and begin gently whisking all together with a fork.
7. Gradually start mixing in flour from the sides of the flour volcano until the mixture thickens into a goopy substance.
8. Continue to work and knead the dough by hand, dusting with flour as needed. The final consistency should be smooth, uniform, and moist but not too sticky.
9. Form the dough into a ball, wrap in plastic wrap, and allow to rest for at least 30 minutes.
10. After the dough has rested, roll it out on a well-floured surface until it is quite thin—about 1/16th-inch thick. Flip and dust the dough as needed while you work. If you have limited space or difficulty rolling it out in one sheet, feel free to cut the dough ball into more manageable pieces and work in batches.
11. When the pasta has been rolled out, use a paring knife to cut it into rectangular pieces. When using a 10x15-inch casserole dish roughly 4x6-inch pieces work well, but feel free to adapt to the size and shape of the dish you plan on using.
12. Bring a large pot of water to boil and salt liberally.
13. Working in batches of 3-4 sheets at a time, boil the pasta.
14. Remove each sheet after it floats to the top of the water and spread on a tea towel to dry. Be careful not to stack the cooked sheets on top of one another without either a towel or wax paper divider as they will stick together like glue!