When Rem and I were on vacation, we celebrated my 55th birthday with a delicious home-cooked dinner. I haven’t made pasta for years and years but love the slightly irregular, slightly chewy fresh noodles and knew it was part of my desired menu. We also had flat roasted chicken, asparagus, and a yummy chocolate cake for dessert.
This was a fresh spinach and herb pasta which made beautiful, springy, green noodles but the flavor was pretty mild. I will try it again with more herbs next time.
Here is a little slide show made from pictures of mixing the dough, rolling it out, cutting the pasta, and cooking it (some of the same photos are throughout the recipe as well).
Fresh Spinach & Herb Pasta
Adapted from King Arthur Flour
3 cups fresh spinach and herbs (any combination of spinach, arugula, green onion, chive, basil, green onions or other fresh greens and/or herbs will work fine – we used mostly spinach, with some very finely minced rosemary, thyme and some dried basil because we didn’t have fresh)
1/2 teaspoon kosher salt or coarse sea salt
2 1/2 cups all purpose flour, plus additional flour for rolling out pasta
2 large eggs, room temperature
You may need 1 or 2 Tablespoons water
Optional: Cornmeal for rolling out pasta
Wash and dry your fresh greens and/or herbs.
Coarsely chop the greens and herbs and place in a sturdy bowl and sprinkle with the coarse salt.
Use a pestle, dowel or other implement to grind the salt and herbs together into a wet paste. (I used a metal spoon) and set aside.
Mound the flour on your work surface. Make a well in the flour with your fingers and crack eggs into well. You can start with a fork but I just used my fingers to start mixing the eggs and flour together.
Add the herb paste to the flour and egg mixture and continue mixing. You may need to add a tablespoon or two of cold water to form a rough dough with no dry flour left on the counter. However, I didn’t need any water. The dough will be fairly stiff.
Knead dough for 8 to 10 minutes, until the dough is smooth and springy.
Wrap in plastic wrap and let rest at room temperature for 30 to 60 minutes. Note: you may also choose to do this in a stand mixer, or in your bread machine set on the dough cycle. If you use your bread machine, cancel the cycle after about 10 minutes of kneading, and remove the dough.
Divide dough into 4 pieces. With a rolling pin, roll out 1 portion of dough at a time on a large cutting board lightly sprinkled with flour or cornmeal, rolling dough quite thin, about 1/16th of an inch, although I don’t think mine was that thin.
Cut into narrow strips, or roll up the whole sheet and then cut.
In these pictures, when I rolled the whole sheet of pasta before cutting, it should have been in a looser roll. Be sure to unroll the cut pasta.
Toss strips lightly with a little flour or cornmeal and allow to dry for 10 to 15 minutes before cooking.
If you aren’t going to use all the pasta, you should dry it for a few hours before storing. I tried making nests, but my pasta was on the thick side and ended up sticking to itself. I should have left it just spread out (or maybe hanging over a broom handle!)
Meanwhile, bring a large pot of generously salted water to a boil. Drop the pasta in and cook for about 3 to 4 minutes, testing for doneness after 3 minutes.
Drain the pasta, add a simple sauce or just butter and Parmesan cheese and serve. We used a splash of heavy cream (left over from another recipe), some butter, Parmesan and freshly ground black pepper.
Thanks for your visit. Still to come: flat roasted (or spatchcocked) chicken and chocolate cake.