Whole Wheat Spinach Pasta
Making homemade pasta with a pasta machine is something we've always talked about doing but never done. Well, today the talking stopped and the pasta making began! We've been successful at making homemade whole wheat gnocchi and pierogies, so we decided to try flavored pasta. The taste ended up being delicious though the noodles weren't exactly picture perfect. Next time, I'm going to sub in other flours like spelt or tapioca.
Ingredients
.25 cup all-purpose flour
1.5 cups 100% stone ground whole wheat flour (like Bob's Red Mill organic)
2 eggs
1.5 t olive oil
5 oz. fresh, organic spinach
Directions
Start with 1 cup whole wheat flour and .25 cup all-purpose. Make a well on a clean, dry surface (I used a cutting board). Chop rinsed and drained spinach in a food processor with olive oil until finely minced.
Place chopped spinach and 2 eggs into the well. Using a fork, scramble the eggs with the spinach, slowly incorporating the flour from the sides.
The mixture will be crumbly at first; now's the time to add in the extra .5 cup of wheat flour. You may need more or less depending on the weather, moisture in your spinach, etc. I ended up having to add close to .75 cup.
After the flour is incorporated as best as you can with a fork, use your hands to knead the dough. It should be slightly tacky. When you start to put it through the pasta machine, you'll be able to tell whether or not you need to add more flour.
Add your fresh pasta to boiling water for about 4-5 minutes and enjoy!
Nutrition (a rough estimate based on 4 servings from the dough):
Calories: 228
Fat: 5 g
Carbs: 37 g
Fiber: 6 g
Protein: 10 g
Toss with veggies, lean meat, & olive oil or your favorite red sauce!
Stay healthy!
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