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Spinach Tortellini October 14, 2010

Posted by frizzybaker in Dinner.
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Ever had homemade pasta? It tastes SO MUCH better than box pasta at the store. This was the first pasta dish I made as a newly wed (which is also the only pasta dish I’ve made). It was difficult to make, however, because I don’t have a pasta machine; I hand rolled the all the pasta dough. I didn’t know what a “pasta machine” was and, being new to cooking, thought this part of the directions was not important. If you have never hand rolled pasta dough before, let me save you some time and muscle and implore you to go buy a pasta machine. Yet despite all the muscle cramps, it was worth it for these succulent tortellinis.

ingredients:

  • 2 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup water
  • 1/4 cup cooked spinach, well-drained and finely chopped
  • 1 teaspoon olive oil

#1. In a large bowl stir together 2 cups of the flour and salt. Make a well in the center of the flour mixture. In a small bowl beat eggs. Add water, spinach, and oil. Add egg mixture to flour mixture; mix well. Make sure the spinach is chopped up very well so it can distribute easily in the dough!

#2. Sprinkle a clean kneading surface with the remaining 3/4 cup flour. Turn dough out onto floured surface. Knead dough until smooth and elastic (8-10min). Cover and let the dough rest for 10 mins

#3. Divide dough into four equal portions. On a lightly floured surface, roll each portion into a 12 inch square (about 1/16th inch thick). If using as pasta machine (which would be very helpful!) pass each portion through the machine according to the manufacturer’s directions until dough is 1/16 inch thick. Let stand, uncovered, about 20 mins.

 

Here’s what my dough looked like (after rolling it out for 30 mins! whew!) Was it 1/16th inch thick? Who knows and at that point, who cares? At least my arms got a good workout.

#4. Loosely roll up dough. Cut into 1/8-1/4th inch strips. Leave noodles rolled up into tortellinis.

#5. In a large saucepan, bring water to boiling (enough to cover pasta adequately).

#6. Optional: add 1 teaspoon salt and 1 tablespoon olive oil to water to prevent pasta from sticking together. I just added the salt – brings out the flavor.

#7. Add pasta a little at a time so the water does not stop boiling. Reduce heat slightly and boil, uncovered, stirring occasionally for 7-9 mins are until pasta is al dente which I’m pretty sure is latin for, “popping tortellinis in your mouth until you like the texture.” Another flaw in the recipe: it stated this makes 6 servings but I only had 4 servings when all was well done… hmmm

#8. When you have determined that they are “al dente” they’re done and you can eat them!

 

Arrivederci! 

 Which most definitely means, “enjoy your pasta!”

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Comments»

1. Nicole @ yuppie yogini - October 15, 2010

I’m sooo impressed..homemade tortellini?! I’m sure those were tasty.


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