Can you believe this is the last post I’m writing for you from our home in the Santa Ynez Valley? Next stop, Vandenberg AFB down the road. I almost didn’t have a recipe post for you because we’re trying to prepare everything before the movers show up bright and early Monday morning, but I was planning on making this pasta anyway to use up some extra egg yolks and spinach and so why not share? I’m pretty sure there are only one or two of you that actually read this blog though… and the spammers who like to post spammy links. Too bad I moderate the comments so only real ones get through. Godmother – 1 Spammers – 0
Anyway, I’d just like to note that I never ever pictured myself as the type of person who would make fresh pasta and DEFINITELY not the type of person who would make it regularly enough to have the general recipe memorized and feel confident enough to just make up variations. So if you’re reading this post thinking “this is not me”, think again. It’s actually much simpler than you’d think and it always makes me imagine I’m someone’s nonna making food for the family in a rustic kitchen in the Italian countryside. It all feels very romantic. Making fresh pasta also sounds extremely impressive and lets you do things like convince your significant other to put together the sauce and help with dishes. I’m just putting that out there.
We topped the pasta with some chicken and mushrooms cooked in a jar of the same sauce I used in last week’s Turkey Spinach Lasagna. Recipe will come for this soon, but I just thought I’d mention that this recipe is as another great use for homemade tomato sauce.
- olive oil
- Place the spinach and garlic in a food processor and pulse until very fine. Scrape the sides of the food processor as needed while mixing. You might need to add 1-1.5 tablespoons of olive oil to help break down the spinach. Set aside.
- Measure out your flour and make a well in the center for your egg yolks. Sprinkle the salt on top.
- Using your fingertips, begin to swirl the egg yolks, slowly incorporating the flour. Be careful not to let the egg yolks spill out of their well. As you swirl and the mixture starts to thicken, add the spinach to incorporate.Spinach Whole Wheat Pasta
- Once the pasta has incorporated too much flour to swirl, knead the dough by forming it into a ball, flattening it, reforming the ball and flattening again. Do this for about 10 minutes until you can pull to create a hole in the dough and it tries to come back together.
- Lightly coat the dough with olive oil and wrap in plastic wrap. Let rest for 1 hour.
- Roll out the dough using a pasta roller (which I don't have and I really really want) or by using a rolling pin. The Godmother is forced to use the rolling pin method for now. Cut your dough ball in half, then in half again, and roll one of the sections until it's the proper pasta thinness. Liberally flour the cutting board and your rolling pin to prevent sticking. I also roll the pasta dough in one direction only, like rolling pie dough. Cut either by rolling the pasta into a tube and slicing or just using a pizza cutter.Spinach Whole Wheat Pasta
- You may either freeze your fresh pasta here or use immediately by filling a large stockpot with water (I never measure, sorry!), bringing to a boil, adding salt and cooking for 7-10 minutes or until you've reached desired "done-ness". This will vary with the thickness of your pasta.
- Top or toss with your favorite sauce and enjoy!