It’s no secret that I love pasta. (Understatement of the year…)
But prior to this, the only pasta I’d made from scratch was plain ol’ noodles. (Insert happy memory here: When my son was a wee babe, he called them “noonles.”) Family food memories are a delight, aren’t they?
During my early noodle-making years, I seriously underestimated how large uncooked “noonles” can grow when they simmer (after cutting them in a hurry, I might add…)
The result was a hefty batch of noonles, which my kids promptly dubbed 2 by 4’s! To this day, we refer to my homemade chicken noodle soup as “2 x 4 Soup.”
But, this kitchen exploit involves grown-up pasta…
Laced with spinach, toothy, and as large (or small) as you care to cut it and tossed with freshly grated Parmesan and a drizzle of olive oil or, my favorite — butter, sea salt, & freshly ground pepper — Spinach Pasta is sure to bring out the kid in you.
The grown-up kid.
Homemade Spinach Pasta
(adapted from bell’alimento — thanks, Paula!)
6 oz. fresh spinach
1 small clove garlic, finely minced
Extra virgin olive oil (enough to lightly coat skillet)
Pinch of Kosher salt
Grind of black pepper
2 1/2 to 3 c. flour
Salt, to taste
In a large skillet, saute the spinach in olive oil until it begins to wilt.
Add garlic; stir until fragrant, about a minute. Remove from heat; season with salt & pepper to taste.
Transfer spinach to a sieve; allow to drain. Press out as much moisture as possible with the back of a spoon and place drained spinach in a food processor or blender; pulse until smooth.
In a large bowl, measure 2 1/2 cups flour. Make a well in the center; add the eggs and a pinch of salt. Mix with a wooden spoon — or your hands — it’s fun!
Add pureed spinach a little at a time until the dough comes together in a ball. (I left mine a bit “sticky” to compensate for the flour used when rolling out “noonles” with a rolling pin.) If you happen to be the proud owner of a pasta machine, please refer to your manufacturer’s instructions.
FYI… you may not use all of the spinach. (If not, reserve the rest for another use.) You also may (or may not) use the remaining flour. It was humid the day I made this batch, so I used less spinach and the resulting “noonles” weren’t as green.
Also, I wish I could be more precise, but pasta-making isn’t an exact science! Use your judgment and have fun with it.
Cover the dough with a clean towel; allow to rest 15 minutes.
Divide dough into fourths; roll out a portion at a time to your desired thickness. (Sprinkle with flour as needed to keep from sticking.)
With a sharp knife or pasta machine, slice “noonles” into desired widths, bearing in mind that they swell when they cook. :) Allow them to rest (covered) while you roll/cut the remaining dough.
Meanwhile, bring a large kettle of water to a boil; add salt to taste.
Throw in your desired portion; cook until al dente and serve immediately. The remaining uncooked noodles may be dried on a rack (or your counter top if need be…) and frozen for later use.
No matter what you call them, a noodle by any name is worth it.
I’m not kidding!
Enjoying grown-up “noonles,”