Gluten-Free Pasta Verde (Spinach Pasta)
There's something special about homemade pasta... and I wanted to make it even more special by making homemade gluten-free spinach pasta verde. This luscious green pasta is infused with delicious and nutritious spinach. I can't get enough of this pasta and I suspect either will you!
Prep Time45 mins
Cook Time5 mins
Total Time50 mins
Servings: 8 servings
- 8 ounces raw spinach
- 3 cups Bob's Red Mill 1-to-1 Gluten-Free Flour Blend (plus extra for flouring the surface) (about 18 ounces)
- 4 large eggs
- Dash of Kosher salt (reserve for water - do not add to dough)
First blanch, shock and squeeze spinach. To do this, add spinach to a boiling pot of water for 1 minute (blanch).
Then drain and put spinach into an ice water bath (shock).
Once spinach is cool to the touch, squeeze out all the excess liquid.
Add spinach to food processor and pulse 5-6 times to chop spinach.
Add flour and eggs to food processor and continue to mix all the ingredients until the dough comes together in a ball. You want your dough slightly sticky but not crumbly. I had to add a little more than two tablespoons of extra flour to get the right consistency.
Remove dough from food processor and place onto a floured surface.
Knead the dough slightly to incorporate a little extra flour as needed. Again, you don't want the dough to stick to the surface or your rolling pin, but you don't want it too dry either. The right consistency is somewhere in the middle.
Roll and cut dough as desired either using your pasta machine or flatten the dough with your rolling pin and cut into desired noodle size using your pizza cutters.
Place pasta in boiling, salted water for about 45-60 seconds until al dente.
Drain and toss pasta with sauce of choice (I tossed my the pasta with olive oil and Kosher salt).
Calories: 192kcal | Carbohydrates: 33g | Protein: 8g | Fat: 4g | Cholesterol: 93mg | Sodium: 57mg | Potassium: 192mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2795IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 2.8mg