Today I propose to you to make whole wheat spinach pasta. This basic dough recipe will serve you to make all kinds of noodles and all kinds of stuffed pasta you want. Such as sorrentinos, ravioli or raviolones, for example.
A homemade pasta made at home is never compared to a purchased one because we really know what it is made of. We make it ourselves and with ingredients that we know its quality. We also check that it is 100% whole grain and does not a mix of flours. Because many times products that claim to be whole grain are sold, when in their composition they really are not.
Let’s talk a bit about the recipe:
This homemade pasta recipe is made with very few ingredients and are easily accessible, nothing out of the world. Preparation is simple and without much work. To stretch the pasta, you can with or without a pasta machine (although if you have one, it will save you a little effort). It is a very fresh-tasting pasta that can be combined with different fillings and different types of sauce.
This dough has a lot of moisture, provided by the spinach. To stretch it out so it doesn’t stick, you’ll need to constantly sprinkle the dough with flour. If you don’t have an accessory to cut the noodles, you can make a roll with the already stretched pasta and with a sharp knife cut the noodles to the width you want.
Four people eat with these proportions of ingredients. To prepare this whole wheat spinach pasta, I did it in my food processor because it wasn’t a large amount (it’s practical, easy and quick to make). When you don’t have a food processor, you can purée the spinach with a blender and do the rest by hand.
The pasta is cooked in plenty of boiling salted water, in batches if it is a large quantity. This prevents the water from cooling down and the noodles sticking. As soon as you add the pasta to the pot, stir. The time ranges from 1 to 5 minutes, depending on whether they are noodles or stuffed pasta, or the desired cooking point.
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