I think the big difference was that I rolled out room temperature dough as opposed to last time where I did not wait for the dough to warm up from being in the refrigerator. The spinach pasta needs to be rolled a little thicker than plain pasta dough and is typically made into tagliatelle and served with bolognese sauce. Find the recipe below, or just add one cup of cooked, finely chopped spinach to the fresh pasta recipe. You may find that you will need to work extra flour into the dough if your spinach is particularly wet.
Green Spinach Pasta
|2 C all purpose flour
1 eggs, beaten
1 C spinach, cooked and chopped
salt, just a pinch
|On a board or the counter top, sift the flour and a pinch of salt into a mound. Make a well in the center, pour in the eggs and add the spinach. With your fingers, slowly work the egg and spinach into the dry mixture. Knead for a few minutes. If the mixture is too wet/soft, add some flour. If too dry/firm, add some water.
Let the dough rest for about 15 minutes. Roll out the dough on a lightly floured surface or use a pasta machine to make a thin sheet. The dough should be a little thicker than basic pasta dough and is traditionally cut into tagliatelle.
Just in case you are wondering, the last photo is of cut tagliatelle hanging to dry before cooked. Hanging long pasta over a chair back or some dowels before cooking helps prevent the pasta from shrinking back to its former size and thickness. 🙂