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Martha Stewart's Fresh Spinach Pasta Dough

Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings 1 pound fresh pasta dough

Ingredients

  • 1 block of frozen spinach defrosted
  • 2 large eggs
  • 1 large egg yolk
  • 2.5 cups all purpose flour plus more for dusting
  • coarse salt

Instructions

  1. Squeeze out excess liquid from spinach using a clean kitchen towel or paper towels. Puree with hand blender or food processor.
  2. Add eggs and yolk to puree in food processor and process until combined. Or us a mixer on the lowest setting. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds (10 seconds in the mixer).
  3. Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is too sticky, or a tablespoon water if dough is too dry. Place on a piece of parchment, and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
  4. Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
  5. Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
  6. Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semi-dry and won't stick together, about 20 minutes.
  7. Bring 4 quarts of water and 1 tablespoon salt to a boil.
  8. Shake pasta loose and gently place in boiling water using tongs. Cook approximately 1.5-2 minutes or until pasta floats to surface.
  9. Remove from water and drain immediately. Toss pasta with some olive oil.