Making Fresh Pasta With Glorious Green Spinach Recipe Video
Summary
Ingredients
How to make Making Fresh Pasta With Glorious Green Spinach
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healthyeating says :
Hello matwade76! How are you? Just wanted to let you know that I tried the pasta with whole wheat flour, but the taste wasn't as good as it should be :))
foodpsychologist says :
I haven't seen you cook the dough of this green spinach pasta after you shape them into circles. Doesn't it require that ?
matwade76 says :
Yes indeed, they just need boiling up in plenty of salted water as normal.
I didn't include that process in this video in order to keep the clip to a manageable length.
Note: Because this is fresh pasta it cooks super quick. When the pasta shapes rise to the surface of the water - just 1-2 minutes - they're ready to drain and serve. Buono!
perceptiveeye says :
Lovely video. Can you please let me know if we can use whole wheat flour for this recipe ?
perceptiveeye says :
whole wheat flour may be a good option for this pasta recipe!!
matwade76 says :
Hi Shantiii,
Good question!
When it comes to Italian pasta, I was taught that when making pasta dough with egg (arguably the most common method) you should use plain/general purpose flour - ideally super-fine or 'double zero' type.
Semolina 'durum wheat' flour meanwhile is typically used to make egg-less pasta dough. You just mix this with water to make the dough, which works well as this flour thickens up more than the fine stuff.
Semolina flour makes for a slightly more Chinese noodle-ish pasta, which is also vegan-friendly. See the written recipe here.
Hope that's helpful!
Pastastic Matt.
