BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

PASTA, SPINACH FETTUCINE

By:


As seen in our Feb 2014 Dinner Show

Ingredients:

  • 5 ounces fresh spinach, blanched and squeezed dry

  • 1/2 pound all-purpose flour
  • 1/2 pound semolina flour
  • 1 teaspoon salt
  • Pinch cayenne pepper
  • 1 large egg
  • 6 large egg yolks
  • 1 tablespoon extra-virgin olive oil

Method:

In the bowl of a food processor, combine the flours, salt, cayenne 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.

Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine (prefer #5 for thickness and fettuccine cut) according to the manufacturer’s instructions.

Bring a pot of 1 gallon water to the boil with 3 Tablespoons sea salt and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce.






TO RECIPES

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