Whole Wheat Spinach Pasta Recipe
This homemade spinach pasta is healthy and simply delicioso, bringing brilliant color and nutrition to your dinner plate.
Overview
Total time: 40 M
Servings: 3
Calories: 230
Ingredients
- 1 large egg
- 3 cups spinach loosely packed
- 1 tbsp. water
- 1 1/2 cups white whole wheat flour
Nutritional Information
- Serving Size: 4 oz.
- Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 62mg
- Sodium: 47mg
- Carbohydrates: 45g
- Fiber: 8g
- Sugar: 0g
- Protein: 11g
Instructions
- Add egg, water and spinach to Twister jar, and place Twister lid on jar. Hold lid with one hand, and with other hand press "Pulse" 6–8 times or until spinach is pureed.
- Add flour and replace lid. Hold lid with one hand, and with other hand pulse 10–14 times to incorporate flour. Turn Twister lid counterclockwise during blending.
- Dump dough on work surface, and form dough ball. Roll out dough, cut to desired noodle size with pizza cutter or knife, and let dry for 20 minutes.
- Boil in salted water for 6-8 minutes or until tender.
I am very new to Blendtec (it was a Christmas gift). I just tried making this recipe, but the bottom of the jar heated up like crazy, and the dough is really crumbly. Are you supposed to turn the twister lid while it’s pulsing or in-between pulses? Any suggestions as to what I might have done wrong?
I would try it with either chia or ground flax soaked in water. I forget the exact amount, but you could find it on the Internet easily. If it works for bread, I don’t see why it wouldn’t work for pasta.
Sounds, from what you described, that the dough was too dry. Congrats for diving right in and learning how to use your machine.
When making any dough in the Blendtec, divide the flour into three portions, add one portion of the flour, secure tine lid, and pulse until that portion is incorporated – then move on to portion two and three adding and pulsing individually. You may find that you don’t need all the flour, as flour portions vary from day to day based on humidity. Also note that recipes we create at Blendtec are developed at an altitude of nearly 4800 feet, so by adding in portions of flour you can stop when the dough is soft and perfect for your elevation and liking. Happy blending. Feel free to ask us any other questions as you continue to explore the world of Blendtec blending.
I agree with adding some salt. I wish I had thought to do it
This over an hour to make. Most of it was rollingredients out the dough. Any suggestions of a better way to roll it out thinner? I used neat under 2 1/2 cups flour and it was still really hard to roll out. I still didn’t get it as thin as I would have liked
Leave a comment