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 went through a phase of making pasta several times a week for months. We made spinach pasta with and without eggs. ’Just add 10ml of water in place of each egg.
The easiest way to roll out pasta is to get a pasta roller—you can get some for about $20 that are hand crank, or get really fancy with mixer attachments.
Can this recipe be made in a 4 side or wildside jar?
I’d like to try it with semolina and maybe 5%-10% hemp flour! Make it some really healthy AND tasty pasta.
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