Show:
The Essence of Emeril
Episode:
Pasta Making
Spinach Pasta Dough
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- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: about 1 3/4 pounds fresh pasta
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 220
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 129 mg
- Sodium
- 177 mg
- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: about 1 3/4 pounds fresh pasta
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 220
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 129 mg
- Sodium
- 177 mg
Ingredients
Directions
- In the bowl of a food processor, combine the flour, salt and blanched spinach. Process to mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.
- Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer's instructions.
- Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce.
