Homemade pasta is so simple. Try to cook it once, and macaroni from the store, even the most expensive ones, will not stand the competition! Flight of fancy in choosing the shape of the paste and its color is not limited. In this recipe we make green. For dyeing, use natural dye - green spinach. Do not be upset if you could not buy or grow fresh spinach, it will be successfully replaced by frozen.
Ready-made pasta can be stored in a tightly closed jar, just like regular pasta, but be sure to dry it thoroughly in air.
- Cooking time: 60 minutes
- Servings: 4
Ingredients for homemade pasta with spinach and green peas sauce
- 200 g of wheat flour (and some flour for sprinkling the table);
- 1 large chicken egg;
- 200 g fresh spinach.
For the sauce:
- 100 g of green peas;
- 2 cloves of garlic;
- 70 g butter.
Method of cooking homemade pasta with spinach in a sauce with green peas
Making pasta. First, separate the leaves of fresh spinach from the stem, wash and blanch in boiling water for 3 minutes.
Blanched spinach is reclined in a colander, well squeezed, we do not need excess moisture! From 200 g of fresh spinach turned out a dense lump, weighing about 80 g, about as much as a raw chicken egg.
Mix the blanched spinach and the raw egg in a blender until the mass is smooth. The result will be a bright green slush, which resembles a summer lake during the algal bloom.
We pour out flour on the cutting table, rake in the middle a crater, in the center of which we pour in green mass. The calculation of ingredients is always the same: one egg per 100 g of flour. Since the paste is cooked with the addition of spinach, the second egg is replaced by an equal portion of greens in weight.
Mix the dough until it no longer sticks to the table. Then we wrap it in film and set to rest for 30 minutes in the fridge.
Sprinkle the table with flour. Divide the dough in half. We roll out each part into a long and thin rectangle, about a roll in width, and about 80 centimeters long. It is very convenient to roll out the dough using a special machine for cooking pasta, but I do not have it yet.
Fold the roll out of dough, cut into pieces of 1.5 centimeters wide.
Sprinkle the surface with semolina, lay out the paste, dry it for 15 minutes.
Methods of drying pasta
On a tray sprinkled with corn or semolina. Paste ribbons must lie loosely, not stick together.
Drying method number 2. We hang the ribbons on an ordinary hanger and place it in a warm place in a ventilated room.
You can also make a very beautiful lasagne from this green pastry, but I will tell you about this some other time.
In order to properly cook the homemade pasta with spinach per 100 grams of the finished pasta take 1 liter of boiling water. At the same time put in a saucepan and fresh green peas. Cook for 6 minutes, recline in a colander.
Making the sauce
In a mortar or blender, rub 2 cloves of garlic with salt until mashed. Heat the butter, mix it with mashed garlic. Pour pasta with spinach sauce.
We always sprinkle homemade pasta with spinach in green pea sauce with grated cheese and eat with pleasure!