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Green pasta 101


Want to still enjoy pasta but hate all the carbs that come along with it?! Well now we can slash that in half and add some veggies to your diet! Who said pasta can't be healthy AND delicious! Now I used spinach in this recipe but you can substitute that for arugula, kale, basil or whatever else you put your mind to :)

Sure it's easy to buy the pasta in store and save some time BUT the difference is all worth it. You know what they say, once you go green you save some green...or something like that.

the goods:

3 cups of AP flour

1 lb of spinach

4 eggs

1 tbl of olive oil

1 tbl of salt

the lowdown:

Start by blanching 1 lb of spinach in boiling water for about 1 minute and quickly transfer to a bowl of ice water to stop the cooking process. When cool, drain out as much water as you can from the spinach and place it in a blender. Start to blend until it comes together and then slowly adding the flour a cup at a time. The dough will start to stick so you will want to scrap it from the sides back into the center. While blending, add the egg mixture 1 egg at a time to incorporate followed by the olive oil. About 30 seconds. Form the dough into a bowl, covered and place it in the chill box for 30 minutes.

Now boil heavily salted water in a large pot. Toss flour onto your counter top and use a rolling pin to help stretch the dough evenly until you have the thickness you desire depending on the pasta. If you don't have a pasta machine (Totally worth it) you can do this by hand by cutting long or short strips. You may want to add more flour to prevent sticking throughout the process. Once the water is boiling, set the pasta strips in to cook for 2 minutes or until al dente. That's it!

You just made your own pasta and the possibilities are endless. My favorite is tossing it in a garlic butter sauce with canadian bacon and cherry tomatoes. Smacznego!


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Phillipe Phil Sobon

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