Italian is absolutely one of my favorite types of food. It could be the fact that so many Italian dishes offer easy ways to include fresh produce. It could be because some of the best Italian dishes come from recipes which have been passed through families for generations. Either way, we eat a lot of Italian in our house!
Now that the weather is getting warmer, I’ve been eager to include more green colors on my plate. (In truth, we should be eating green-colored food throughout the year, but there is just something about the Spring that inspires me to make fresh, colorful dishes.) Every so often, I’ll get in the kitchen and make a big batch of fresh pasta. If you’ve ever made pasta before, then you know it’s a relatively easy process, but it can be time consuming. So once I get the pasta machine out, I usually make a lot! (It freezes well, or you can also dry it for future use, too.) This past week, I decided to combine my desire for fresh pasta with the urge to include green…and the result was this Spinach Whole-Wheat Pasta. Talk about delicious and healthy…not to mention beautiful! (That’s right, I just called my pasta beautiful.)
- Homemade pasta is a process. Don’t try to rush it! And it also takes a bit of practice. If it doesn’t work well the first time, then try again!
- Semolina is the traditional flour used in homemade pasta, but many people prefer a half semolina and half all-purpose flour combination. You could also go entirely all-purpose flour. Experiment with several different combinations to see which you prefer!
- It’s a good idea to let your dough rest for about an hour after mixing. This not only allows the liquid to become fully absorbed, but it also allows the dough to rest…which will make it easier to roll out.
- The ratios of flour to liquid are not necessarily exact. You may find that you need a bit more water if your dough looks too dry. Alternatively, you may find that your dough needs a bit more flour. The ratios in this recipe worked for me, but don’t hesitate to add a small amount of additional water or flour depending on your dough!
- Fresh pasta cooks much, much faster than dried pasta, so once it goes into the boiling water, watch it closely. It should cook in several minutes at the most.
For another style of homemade pasta, check out this post on How to Make Ricotta Gnocchi!