Spinach Pasta Dough

Name: Spinach Pasta Dough
Yield: about 20 ounces spinach dough, enough for one pasticciata bolognese or cut pasta to serve 8
Ingredients: One 10-ounce box frozen chopped spinach, or 10 ounces fresh small leaf spinach; 2 cups all-purpose flour, plus more for kneading and rolling; 2 large whole eggs; 2 egg yolks; 1 tablespoon extra-virgin olive oil

December 14, 2011

Spinach pasta is essential to Pasticciata Bolognese (page 200), but you can enjoy it in all the cuts and shapes of fresh pasta. It is best to start prepping the spinach well ahead of time, as detailed in the recipe, for the best texture. You can always freeze the dough until you need it. Spinach pasta is usually more moist than other fresh pastas and so will cook more quickly.

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