Pasta Verde dough
A good looking green pasta. Try cannelloni by rolling round (in to tubes) cream cheese, spinach and parmesan baked with a light cheese sauce or use in a Lasagna Verde.
Preparation time: 20 minutes or so Quantity: Serves 2 persons or 4 starter portions Cooking time: 5 - 12 minutes
Ingredients
170g/ 6 oz strong flour or plain flour
2 whole eggs or 4 egg yolks
¼ teaspoon salt
1 teaspoon olive oil
50g/ 2 oz cooked very dry chopped cooked spinach
extra flour to roll
Method
- Sieve flour onto a clean surface, make a well in the center
- Add all other ingredients
- Using your hands incorporate to a smooth dough ball
- If too dry add a tough of water if too wet add a touch more flour
- Kneed for about 3-4 minutes
- Cover with cling film
- Rest in a fridge for minimum 20 minutes
- Pass through the pasta machine or roll out by hand/rolling pin several times to loose the elasticity
- Leave on a floured bench until needed or dry out to cook another day
- Pasta dough will last in the fridge for a few days if covered
- Always cook pasta in a large pan with plenty of boiling, salted water and a dash of olive oil
- Fresh pasta cooks in 5-6 mins
- Dried pasta takes between 8 –12 mins