Healthy Homemade Spinach Pasta Using Tipo 00 Flour (No Oil, No Eggs)
Servings: 4 servings
Calories:
When you make spinach pasta from scratch, you have control over the quality and types of ingredients used. You can choose organic or locally sourced spinach, whole grain flour, and other high-quality ingredients, ensuring a healthier and more wholesome product. Commercial pasta often contains preservatives and additives to extend its shelf life. By making your own spinach pasta, you can avoid these additional substances and enjoy a more natural and wholesome product.
Print Recipe
Equipment
- Meduim Bowl or hand-mixer or standing mixer
- Cutting Board
- Pasta Cutting Machine or Rolling Pin and Chef's knife
Ingredients
- 160 g frozen spinach thawed and not drained
- 250 g Tipo 00 flour or all-purpose flour (see recipe notes)
- 1 tablespoon water
- 2 tablespoons Vegan Parmesan Cheese optional
- ¾ tsp salt
Instructions
The traditional way (by hand)
- Puree spinach with its liquids, salt, and Vegan Parmesan Cheese in high-speed blender.
- Mound the flour onto a board (or bowl). Make a well in the center; add the spinach mixture. Using a fork, mix everything together, gradually incorporating the flour as you go.
- Finish by hand to form a cohesive dough - it will be very dry at first. This is normal. You can add a few drops of water to moisten the texture, if needed.
- Cover and let rest for 10 minutes before kneading (I use an upturned bowl for this). The dough will be softer and easier to work with.
- Knead the dough for 5-7 minutes. Do this by pushing the dough forward with the heel of your hand while rocking the dough back and forth. The goal is a soft, malleable dough. Poke it when you’re done- it should bounce back.
- Shape into a ball, cover tightly with plastic wrap, and rest for 30 minutes at room temperature. The next step is to roll and cut the dough.
- Divide the dough into 6 or 8 portions. If you don't have a helper, I suggest dividing the dough into 10 pieces to make working and rolling it easier.Working with the first piece (keep remaining pieces covered with plastic wrap), flatten it into a rectanglar shape. If using a pasta rolling machine, start with one of the shorter sides of the rectangle, feed it through the rollers. Once the dough has come out of the other end, fold one side of the piece into the middle, then fold the other side over that to form three layers, as if you're folding a business letter, pressing lightly on the top of the piece of dough to seal it.
- Starting with one of the narrower, open sides of the folded dough, feed the pasta through the machine, again at the widest setting. Repeat the folding and rolling technique on the widest setting for a total of five times.
- When you've folded and rolled the piece of dough five times, then begin rolling it thinner, by turning the dial to the next narrowest setting (most likely number 2). Roll the pasta through the machine. At this point, it's best to work with a helper, so one person can turn the crank and the other person can guide the dough into the machine with one hand and catch it with the other hand, being careful not to stretch or tear the sheet.
- Without folding the dough between settings, keep reducing the settings until the dough is rolled as thinly as you'd like (you do not have to go to the thinnest setting on the machine and I usually land on the 3 to lowest setting). If the sheet of pasta gets too long, you can cut it in half with a knife or a dough scraper—otherwise, you'll end up with unmanageably long noodles.
- Attach the noodle-cutting attachment to the pasta machine according to your manual's instructions. Then, feed the thinly rolled sheet of pasta into the cutting attachment, catching the noodles by draping them over your hands as they're cranked out of the machine (again, it's helpful to have another person helping to turn the crank).Repeat the entire process with the remaining pieces of dough.
Notes
Remember that whole wheat pasta will have a different texture and flavor compared to pasta made with white flour. Experiment with these adjustments to find the balance that suits your preferences. Additionally, keep in mind that whole wheat pasta tends to be heartier and has a more robust flavor, which can complement certain sauces and dishes.
When substituting whole wheat flour for white flour in a spinach pasta recipe, there are a few adjustments you may need to make to achieve the desired texture and flavor. Whole wheat flour has a higher fiber content and different texture than white flour, so consider the following changes:
- Proportion of Flours: Start by replacing a portion of the white flour with whole wheat flour. A common ratio is to use about 50-100% whole wheat flour in combination with all-purpose or semolina flour. This helps maintain a balance between the nutty flavor of whole wheat and the desired texture.
- Hydration Level: Whole wheat flour absorbs more liquid than white flour, so you might need to adjust the amount of liquid in the recipe. Gradually add water or adjust egg quantities until you achieve the right consistency. Whole wheat pasta dough may require a bit more moisture.
- Kneading Time: Whole wheat flour can result in a denser dough, so be mindful of your kneading time. Kneading for a slightly longer period can help develop the gluten and improve the texture of the pasta.
- Resting Time: Allow the pasta dough to rest for a longer period. This gives the whole wheat flour more time to absorb moisture, resulting in a smoother texture. Aim for at least 30 minutes to an hour.
- Cooking Time: Whole wheat pasta may require a slightly longer cooking time than regular pasta. Keep an eye on it and taste-test to achieve the desired level of doneness.
- Flavor Adjustments: Whole wheat flour has a nuttier flavor compared to white flour. You might find that you enjoy the taste, but if it's too strong, consider adding more spinach or adjusting other seasonings to balance the flavors.
