RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1669
| View Recipe |
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| Recipe Name: |
Spinach Pasta |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 4 cups.
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Ingredients:
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Directions:
Squeeze out as much water from spinach as possible. Mince finely. You should have about 1/4 cup of spinach. Mound flour on a work surface or in a large bowl and make a well in the center. Break eggs into well. With a fork, beat eggs lightly and stir in the minced spinach. Mix with a circular motion to draw flour from sides of well. Continue mixing until flour is moistened. When dough becomes stiff, use your hands to finish mixing. Pat into a ball and knead a few times to help flour absorb liquid.
Clean and lightly four work surface, knead dough by hand for 3 to 4 minutes, or until no longer sticky. Sprinkle with flour. Cover and let rest for 20 minutes. Roll out one fourth of dough at a time to desired thickness. Keep unrolled portions covered. When all dough is rolled, run through machine and cut into desired shape. |
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| Nutrition per Serving: |
| Calories: |
308 |
Total Carbs: |
50.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
105.5 |
Fat: |
3.4 |
Protein: |
12.63 |
| Fiber: |
2.50 |
Sodium: |
62.63 |
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