Pasta Pandemonium

Oh the trials and tribulations of making homemade pasta... I made some a little while back and it went totally smooth... I got cocky... and decided to make some spinach pasta...

oooo pretty

no biggie right? Yeahhhh except when you don't chop the spinach up fine enough... and then you go to pass it through the pasta cutting part... and the spinach doesn't get cut... so it becomes a HUGE mess! HAHAHAAH John came out into the kitchen to find me cutting the pasta with this...


Pretty resourceful huh!? It worked out seriously well actually :) although the pasta was ALL types of different widths... Makes it more fun right? Oh you want to see the mess I made on the counter of all the pasta??


It's all good, I cleaned it all up in due time ;) The pasta wasn't the prettiest, but it was darn tasty! Go ahead you know you want to make a big mess like I did :)

Whole Wheat Spinach Pasta
1.5 cups whole wheat flour
2 eggs
6 oz frozen spinach, defrosted and chopped VERY fine

Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Beat the eggs and spinach and slowly start incorporating the flour. Once all incorporated knead for about 3 minutes. The dough should been elastic in texture. Keep kneading another 5-10 minutes until the dough is smooth and VERY elastic. Wrap it up and let it rest at room temperature for 30 minutes.

Divide dough into little portions and work through a pasta machine until you reach your desired thickness (or roll it out on a table using a rolling pin) Next either use a pizza cutter to slice or pass through the pasta machine cutting part. (I'm so specific aren't I?)

Boil a large pot of water and add freshly cut pasta. Boil about 6 minutes. Serve with your favorite pasta sauce.