Fresh spinach pasta

What is that one particular pasta dish that you’d kill for right now?

No matter how simple or difficult the goal of a recipe’s end result may be, my mind always gets so fixated to it and I literary sit there  for hours watching as many videos trying to grasp the technique or incorporate a new one, hence get to learn almost everything about it. Mostly, within a few minutes in am hungry as hell but also hungry to get more information about the food aspect and the culture behind it. I’ve been doing lots of 1 min videos mainly for my Instagram growth and for an education purpose for you guys, and boooy! you all have been eating it all with your silver spoons and not forgetting the phenomenal response I get through messages and comments. I am stocked and very grateful for that and trust me I have had amazing fun shooting such videos, but deep down I had missed a well elaborated recipe without so much of the fast forwarding aspect to it. This video below is almost 4 mins long, trust me you do not want to skip any step, since every little detail is crucial in it own little way.

Let’s talk pasta.

Its’ a hundred times easier just buying a store bought version with numerous shapes and sizes, unlike prepping a homemade version in your own backyard. In a store bought version, everything has be done for you. The pasta has been shaped, cut, dried out and probably incorporated with one or two ingredients  both you and I have no clue where to get them locally or what contains in them. For instance, does anyone know which supermarket sells 100% of durum wheat semolina? Only Daawat and the other successful food brands can tell us what that is in detail and where to acquire such an ingredient. I mean, C’mon! As much as its’ time consuming to make freshly made pasta from scratch with or without a machine, trust when I say its an exercise. Y’all better be ready for an arm workout. No need for the gym. For a home made version, you will literary get to know what ingredient goes in, the amount needed and make a rainbow out of it.

At the back of everyone’s mind its such an automatic reflex that we all associate pasta with the Italians. Am I right?

These are the six pasta ideas I decided to share with you guys, since the rest are a bit complicated and took a while for me to grasp the technique but six different ideas is enough for us for now. When I get to tackle the others, I will most definitely share it with you guys.

Fusilli Pasta – Pronounced as: Foo -Zee – Lee.

Fusilli are a variety of pasta that are formed into corkscrew shape. Traditionally it is “spun” by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape.

Fusilli pasta

Pappardelle – Pronounced as: pa-par- Day- lay.

Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine. The fresh types are two to three centimeters wide and may have fluted edges.

Pappardelle pasta

Lasagna noodles – Pronounced as: Luh- zahn- yuh.

Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, commonly refers to a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese.

Lasagna noodles

Farfalle Pasta – Pronounced as: Fa- Fall- Lay.

Farfalle are a type of pasta/noodle commonly known as bow-tie pasta or butterfly pasta. A larger variation of farfalle is known as farfalloni, while the miniature version is called farfalline.

Bowtie pasta

Spaghetti pasta

Spaghetti is a long, thin, solid, cylindrical pasta. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti. It is a staple food of traditional Italian cuisine.

Spaghettoni pasta

Conchiglie pasta – Pronounced as: Con-Keel-yay.

Conchiglie, commonly known as “shells” or “seashells” is a type of pasta. It is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it.

shell shaped pasta

Here is what you’ll need in preparation of a home made spinach pasta.

Prep time: 18 mins   Dough rest time: 30 mins  Shaping the dough time: 1 hour

Total time: 1 hour 48 mins

Main Ingredients:

  • 2 -3/4 cups of all purpose flour
  • 1/4 teaspoon of salt – { with the puree}
  • 1/2 teaspoon salt – { with the flour}
  • Extra flour – dusting
  • 3 eggs
  • 2 cups of cooked spinach

Important tools used & required:

  • Strainer
  • mixing bowl
  • blender or food processor
  • rolling pin
  • fork
  • cling foil
  • Fondant roller
  • scraper
  • Inside of a biro {Improvised} OR BBQ skewer
  • Sharp knife

Instructions: 

Step 1: Prep the spinach puree.

Into a food processor or blender, pulse and blend together the eggs and the cooked spinach. Separate the spinach and egg juice from the pulpy fiber running it out through a sieve. What you need is the juice and not the pulp. Set it aside.

Step 2: Prep and knead the dough.

Pour all your dough onto a clean work surface, and make a large well at the center. Pour the spinach-egg juice at the center and using your fork, gently mix in the surrounding flour until all the liquid is not visible but have a sticky dough. Switch from the fork to your hands and knead the dough for 12 mins until you get a very smooth dough on top. How to know the dough is ready for resting, is poke it with your finger, and if the dough springs back up after 2 seconds – then its ready.

Step 3: Resting the dough

Cover your dough with some cling foil and set it aside at room temp for 30 mins.

Step 4: Divide, roll out and shape the dough

Remove the foil, the texture feel of the dough should be stretchy and very soft and pliable. Divide the dough, and cover the remaining dough with foil to avoid them drying out. First shape your dough into a cylindrical shape, then flat it out with your palm. Roll it out , don’t allow the dough to get too sticky. Make sure to be dusting it with extra flour if need be. You want your rolled out dough to be rectangular in shape, instead of trimming the edges all the time, just fold them in – with the help of the above video, turn and roll them out again. The texture and thinness of the dough should be very thin that you are able to see your fingers through them and the texture should be stretchy enough but doesn’t get to tare. Once you’ve reached that consistency, watch the video above to guide with the patterns.

Step 5: Allow the shapes of past to dry out onto a baking tray  with lightly dusted with flour. This will guide them not to stick to each other.

Step 6: Once they are dried, you can store them in a tight container or add them in boiling water with salt  for 2 to 3 mins and serve it with a sauce of your choice.

Thank you for watching until this point. See you soon on the next episode of “sinfully delicious recipes”.

Bon Appetite!

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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