Spinach pasta

One pack makes 2 pounds of fresh pasta

Note: To simplify this as much as possible I highly suggest if you are using eggs to beat them first & weigh. It takes so much guesswork out of it considering free-range quantities can vary.

I learned how to make fresh pasta with Italian chefs and the consensus is 100 g flour to 1 egg (56-60 g) I like to reach the desired consistency with a little water and/or olive oil.

Ingredients

280 g (2 cups) Gusto Pastry, scone & pasta mix

180 g (3) farm-fresh free-range eggs* see notes on alternatives

Water & oil as needed to reach desired consistency (see recipe)

100 g fresh spinach sautéed and drained & finely chopped

Directions

1. Place eggs, flour, spinach and salt in the bowl of a stand mixer with a paddle attachment. Turn to speed 2 and mix until dough comes together. Add more water if the dough is too dry, in 1/2 Tablespoon increments.

2. Remove the dough and knead by hand for 2 -5 minutes. Kneading is not for developing gluten of course, but getting the dough smooth & soft & lump free. If the dough is cracking and seems too dry I drizzle in a little water.

3. Ensure pasta is covered very tightly with plastic wrap.

4. Cut dough into four pieces and cover tightly before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. No need to go overboard with adding flour. I suggest a light dusting of potato or tapioca starch in fact.

5. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this many times.

   Note:

   • Fold the pasta like a letter, 3 folds and pass it through the machine so the smooth sides are left to right.

   • Adding a little bit of flour or starch on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller, then on #3. If you want thicker dough, don't do the #4 setting.

   • Once again, lightly add flour/starch to each side of your long pasta sheet. Change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2.

   • Alternatively take the sheet of dough and use to make lasagna or ravioli,

   • Cut pasta: Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. It's usually really long so I cut it and then wind it around my hand to create a nest. Allow pasta to dry for a few minutes before boiling.
     

   To keep the gluten free pasta:
   
   

6. 
   

   Freezing pasta is a great method for short and long-term storage. Here's how to do it.

   • Line a baking sheet with parchment paper, coat it nicely with a little flour, then arrange the pasta in an even layer

   • Freeze, uncovered, for 1 hour until the pasta is hardened.

   • Transfer the hardened pasta to an airtight Ziploc freezer bag and store in the freezer For extra protection from freezer burn, you can wrap the pasta in the parchment paper.

   • Cook from frozen (do not thaw!).

   
   

   To cook the pasta:

   • To cook the fresh (not dried) pasta, place it in boiling water, seasoned good quality sea salt, for 4 - 8 minutes, depending on how well-cooked you like it. I find 6/7 minutes ideal but depends on your Al dente preference and how thick your pasta was!