We have this “sort of” rule in the house that if you want carbs you have to work for them. So you have to do x amount of exercise/manual labour/steps or whatever to earn them. Cept for M who starts his day with toast and then goes and works in the field.
Sunday’s are all of our “off” day but I really wanted pasta so when M said I have to use the spinach before it wilts I typed Spinach Recipes into Pinterest and browsed ideas other than the usual creamed spinach…
Spinach Pasta! Years back a friend moved to the UK and I inherited her pasta maker, it’s been used maybe twice (and not by me) but I haven’t had the Marie Kondo to part with it and now I’m really glad I didn’t. I checked the how to and the ingredients, realised we had it all and dragged out the pasta thing.
Turns out that making it is a bit time consuming (more so because daft me didn’t wait for the spinach to cool down) but it came out awesome and
we’ve I’ve decided no more store bought.
Here’s the recipe:
3 cups flour
1 cup pureed spinach
Mix it all together, if it’s too dry add some more spinach or a bit of water, if it’s too wet add some more flour. It’s a really forgiving recipe and the dough will tell you what it needs.
SUPER IMPORTANT : LET THE SPINACH COOL DOWN! If it’s hot you’re going to struggle with getting it to not be sticky and use way more flour than necessary and cause a lot of swearing.
Make into balls, roll those into sausages and rolling pin so they’re long and wide and relatively thin (they puff up a bit when boiled).
Put through the pasta maker (I guess you could just cut long thin strips if you don’t have one) and then put into a bowl while you have a pot of water going on the stove top. When it’s boiling put in your pasta and it goes for about 10 minutes. Check on it though.
The pasta doesn’t really taste uber spinachy and it’s really cool cause it’s green. If you don’t tell your kids you made it with spinach they won’t even know. Also, I am pretty sure that you can substitute the spinach for just about anything. I want to try sweet potatoes next so will let you know how that goes.