Recipes: Main Entrees

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Spinach Pasta

spinachpastaRecipe courtesy of Chef Keith Snow of


  • 1 3/4 cups All Purpose Flour
  • 2 Eggs
  • 1/2 cup Organic Spinach — steamed
  • 1 tsp. Salt
  • 1 Tbsp. Cold Water


  1. In the bowl or a food processor, combine the flour and the salt.
  2. Squeeze as much water from the spinach as possible and add to the flour mixture.
  3. Process this until finely chopped. Add the egg and some of the water to the flour and spinach mixture to form a dough adding the water a little at a time.
  4. The dough should be smooth and firm not sticky…Do not over mix.
  5. Wrap the dough in plastic and refrigerate for at least 30 minutes.
  6. Remove the dough from the refrigerator and roll to #2 on a pasta roller, or about 1/32 of an inch.
  7. Cut into squares for filled pasta or cut into noodles.
  8. Freeze unless using immediately.

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