Homemade fresh spinach pasta!

Posted on November 16, 2015 by Skylar & Chloe | 0 comments

BetterTogether Hands-on Cook-off Contest - Making Spinach Pasta with my Grade 7 Class

My grade 7 teacher, Ms Steer is so cool. She let's me cook with my class each month. This month we are entering the BetterTogether Hands-on Cook-off Contest. BetterTogether is a pretty cool website that promotes families having fun & cooking together which is what we also believe in.

Spinach Pasta

Serves 2  Method Time: 2 hours  Cook Time: 3-4 minutes

Ingredients

100 grams Spinach, fresh
100 grams All-Purpose Flour
100 grams Semolina Flour
2 Eggs, room temperature
Olive Oil for rubbing your hands

Utensils

Clean Hands!
Clean Counter
Fork
Plastic Wrap
Rolling Pin & a Chef Knife or a Pasta Bike
A large pot for cooking the pasta in
Pasta Strainer

Method

1. In a saucepan, sweat the spinach and then squeeze out the excess water and dice it fine.
2. Mounding the flour on a large clean surface.
3. Make a well in the centre (like a volcano crater). Crack the eggs into the well.

Hint: Always bring your eggs to room temperature before using. Eggs that are brought to room temperature absorb the flour easier.

4. Use a fork to whisk the eggs, adding a little flour as you go. When it gets too thick to use a fork switch to your hands. 
5. Once you've formed the dough you knead for 15 minutes by hand. 

Hint: Rub your hands with a little bit of olive oil before you start kneading and then the dough won't stick to them.

6. Shape the dough into a ball and rub it with 1 teaspoon of olive oil. Wrap the dough in plastic wrap and let it rest for 1 hour.
7. Cut the dough into 5 pieces and roll them to your preferred thickness through the Pasta Bike or by hand with a rolling pin. Just make sure you get it nice and thin!
8.Cut the rolled out pieces into your preferred width, have fun playing with the different settings on your Pasta Bike or if you are cutting the pasta by hand, roll the long strips of dough into a roll and cut with a sharp knife to the thickness you like.

Hint: When rolling dough by hand and cutting it, usually it works best to go for a wider noodle like Tagliatelle.

9. Place the pasta into a pot of boiling water and cook for 3-4 minutes. Strain & Enjoy!

 Hint: Having a pastry scraper is a super handy helpful tool for cleaning the counter after kneading the dough. It's fun to use and it make your parents happy that you cleaned up!

Did you enjoy your fresh spinach pasta? Tag us in a photo of your pasta on Instagram @kidsccg #kidscancookgourmet and find more great recipes from us here.

 

Wondering why you need to knead the dough for 15 minutes and then let it sit for an hour?

  • When you knead the dough it increases the gluten content which makes it stronger and so it won't break when it's boiling.
  • When you let the dough rest, the gluten's relax. The same gluten's are still there but they aren't so stiff, making it easier to roll out.

 

 

Posted in Pasta, spinach pasta


Next

Previous

Leave a comment