27 August 2011

Spinach- Basil Pasta Dough

This pasta dough has become a staple in our house.  To keep it simple, after rolling it out, I hand cut the dough and dry it on a clothes drying rack.  When fully dry, I store the pasta in the fridge until I’m ready to top it with tomato sauce.

Spinach- Basil Pasta Dough

2 eggs 
8 ounces fresh spinach
2 ounces fresh basil
3 and 1/2 cups (14 ounces) all purpose unbleached flour

Using food processor with chopping blade, chop spinach and basil. Add eggs, pulsing until well mixed. Slowly add flour, pulsing until ingredients are well integrated and dough ball forms, you may need to add more flour, but do it slowly!
Turn dough out lightly floured surface, shaping into a ball. Cover with a rounded bowl and let rest 30 minutes.
Divide dough into 4 equal portions, keeping the reserved portions covered with the bowl while working.
Using Pasta Machine according to manufacturer's directions, knead rounded disks of dough until satiny, dusting with flour. You will need a lot of flour.  Run dough through pasta machine settings, one-by-one, dusting with flour as needed until you have very thin sheets of dough.
Hand cut dough into thin strips, a pizza roller works best.  Drape strips over drying rack and dry until ready to use.