Sometimes I do things in what feels like a cheater way.
Homemade pasta has been finicky. Sometimes it comes out right, sometimes it frustrates the living daylights out of me. I truly love it but I often find it daunting because. Cracking eggs into a pile of flour on my counter stresses.me.out. A lot.
And yes I have had my beautifully crafted well break and have egg spill all over my counter. I don’t do messes. Much less egg and flour messes on my counter.
But I wanted spinach pasta. I just had no idea how to get there without making an even bigger mess. So I avoided it for far too long.
That is till I learned you can make (and should!) make spinach pasta in your food processor. Throw ingredients in bowl, whir, dump on counter, kneed, done. Totally makes me feel like a cheater cheater.
I love it.
Our little family cannot put away an entire batch of homemade pasta in one sitting though. We have dried pasta before and it has been quite successful but it’s just… Augh. It’s a thing. And pasta hangs out on your counter for what feels like forever. And it breaks SO easy.
The solution? Freeze it! I take the pasta after running it through the cutting roller, toss it with flour, and then put it in single serving piles on a baking sheet. Once frozen I toss them in a ziplock bag. When we want fresh pasta it is just as easy as grabbing a pile/nest per person and tossing them in boiling water. Where has this trick been my entire life?
So I’m a convert. Next time I make regular pasta I’m going to try the food processor too. And freeze it. Because we rock like that.
One year ago today: Homemade Black Bean and Spinach Enchiladas
Fresh Spinach Pasta (makes a bit more than a pound)
From Food Network/ Emeril Lagasse
5 ounces fresh spinach, blanched and squeezed dry
1 pound all-purpose flour
1 teaspoon salt
1 large egg
6 large egg yolks
1 tablespoon extra-virgin olive oil
In the bowl of a food processor, combine the flour, salt and blanched spinach. Process to mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.
Dump the dough on to the counter and kneed till elastic and cohesive (about 5 minutes). Let rest covered in plastic wrap for at least 30 minutes. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer’s instructions.
Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce.
(This particular batch was cut into small sheets for cannelloni)