Spinach Pasta and Chicken Alfredo
I had to been a really good girl for Santa to bring me a pasta maker from Christmas and I am so happy that he did. This is hands down the best pasta we have ever had, then again it is homemade I should have know better to doubt it. What I didn’t expect was how easy it was going to be! I have made 3 different flavors of pasta so far: classic, spinach, and roasted red peppers & garlic pasta. Each one has been so simple make. Each one only had a max of FOUR ingredients. I bet you have everything you need to make at least the classic pasta.
I have made pasta before using a rolling pin and pizza cutter. So you don’t need to have the pasta maker to make it just strong arms. So don’t think that you need the special pasta machine to make it! I am going to show you step by step how to make spinach pasta. This is my favorite pasta, especially when you top it was Alfredo and chicken. See picture above. Homemade of course, but that is for another post. 🙂
- 2.5 cups of flour
- 6 oz spinach, steamed & pureed
- 2 eggs
- dash of salt
- Using a large pot and a steamer basket, steam spinach. About 5 minutes. Once spinach is done puree the spinach in a food processor.
- In a large bowl, place flour at the bottom and make a well. Crack two eggs into the center of the well and add a dash of salt.
Eggs inside a flour well.
Slowly add the pureed spinach.
Pureed spinach add to the flour and egg mixture.
Combine until a ball is formed.
- On a lightly floured surface kneed the pasta ball until smooth and elasticy. About 5-8 minutes.
Spinach pasta ball ready for kneading.
- Wrap the pasta ball in plastic wrap and let rest for about 15 minutes. <- Hint: Before placing the ball in the plastic wrap dust with flour, that way the pasta will not stick!
Spinach pasta ball resting inside a plastic floured wrap.
- Work in small batches!!!! Keep your work surface lightly floured at all times. You will be glad you did!!!You can do this part with a rolling pin and knife or use a pasta maker.
- Form a small circle by hand and run it through they highest setting on the pasta maker. As you are rolling it through with one hand guide it through the other end with the other hand.
This is 1/4 of the dough cut into half and formed into little disks.
- When the all of the pasta is out fold in half and dust with flour and repeat. Once the pasta has gone through the roller again fold in half, dust with flour and roll through the next setting. Keep repeating until the desire thickness is reached. <- Just remember to fold in half and dust with flour between each rolling. This helps keep the pasta from sticking to the rollers.
Pasta sheets going through the rollers.
- At this point you should have sheets of pasta. Let the sheets dry about ten minutes before cutting them. <- This makes it easier to cut!
Sheets of pasta on a lightly floured surface air drying before turned into noodles.
- Before cutting, either with a knife, pizza cutter or the pasta roller make sure to dust the tools and pasta sheets. <- This helps keep the pasta from sticking. Now you should have a ton of little strips of pasta.
Pasta sheets being cut into thin strips.
At this point you can boil some water and cook the pasta and eat right now! This should take between 4-8 minutes, depending on the thickness. Check the pasta half way, they will cook faster then store bought pasta.
Or you can dry the pasta. You have several different options for this. 1) If you have a dehydrator you can make little ‘nests’, put in the 140 degree setting and let it sit in there for 2-4 hours. Again depending on thickness. <- Very brittle when they came out but completely dried.
Drying in the dehydrator.
2) Drape pasta over the racks in the oven. Turn the oven on to the lowest setting. Wait five minutes then turn off. The place the racks in the over and wait until dry. This takes between 1-2 hours. <- Warning: pasta may break using this method, keep a close eye on the drying.
Trying to dry the strips of pasta on cookie sheets to try to stop pasta breaking.
3) This is by far the easiest method. Just let the pasta dry on a drying rack or lay them flat on the counter. <- If you choose to do it this way make sure it is not humid in the kitchen or outside. This will affect the drying.
I hope that the pictures helped you along the way. Once you get the basics down the different flavors you can make are endless. And at a fraction of the cost. Let’s just take a quick look at the estimated price for just the spinach pasta.
$0.30 for the spinach + 0.22 for two eggs + $0.50 for flour = $1.02 for the entire batch of homemade pasta which is about two meals worth. You can’t buy the cheap brand of pasta for that price. The prices may vary depending on where you live.