Spinach-Garlic Pasta with Garlic-Onion Sauce the Editors of Publications International, Ltd.
Spinach-Garlic Pasta with Garlic-Onion Sauce
Makes 2 to 4 servings
|1/2||pound fresh spinach, trimmed|
|1-1/2||cups all-purpose flour, divided|
|1||tablespoon olive oil|
|6||large cloves garlic, minced|
|Grated Parmesan cheese (optional)|
- To blanch spinach, heat 1 quart of lightly salted water in a 2-quart saucepan over high heat to a boil. Add spinach; return to a boil. Boil 2 to 3 minutes until crisp-tender; drain and immediately plunge into cold water to stop cooking. Drain in colander; let stand until cool enough to handle. Squeeze excess moisture from spinach; finely chop.
- Place 1 cup flour on cutting board. Make a well in center. Whisk whole eggs, yolks and olive oil in small bowl until well blended. Gradually pour into well in flour mixture while mixing with fingertips or fork to form ball of dough.
- Add spinach, garlic and salt. Mix, working in more flour as needed.
- Place dough on lightly floured surface; flatten slightly. Knead dough about 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Cover with plastic wrap. Let dough stand 15 minutes.
- Unwrap dough and knead briefly. Roll out dough to 1/8-inch-thick circle using lightly floured rolling pin. Let rest until dough is slightly dry but can be handled without breaking.
- Lightly flour dough circle; roll loosely onto rolling pin. Slide rolling pin out; press dough roll gently with hand and cut into 1/4-inch-wide strips. Carefully unfold strips.*
- Prepare Garlic-Onion Sauce.
- Cook pasta in large pot of boiling salted water 1 to 2 minutes just until tender. Drain in colander; place in large bowl. Toss sauce over pasta. Serve with cheese. Garnish as desired.
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