easy homemade pasta

Pasta Broccoli

Broccoli

Garlic (1 per person)

Extra virgin olive oil (evoo)

pecorino cheese

Rock salt

Pepper

This pasta broccoli recipe has a key ingredient – broccoli! Fresh is best or organic from a local farmer – the more tender, the better!

Start by trimming the end of the broccoli stem off and leave to the side, then cut the rest of stem off in one piece and trim the florets off too.

Cut the stem into small pieces so that it cooks at the same time as the rest of the broccoli.

Boil 5L water in a large pot, and add a tablespoon of rock salt.

Add your broccoli to the boiling water and leave to cook for approx. 5 minutes.

Put a medium size pan on your stove at a low heat and add a generous amount of extra virgin olive oil.

Add crushed garlic to the pan then leave to simmer. Once the garlic starts to brown, add 1-2 tablespoons water – this will help prevent the garlic from burning.

Once the broccoli has been cooking for 5 or so minutes, use a hand strainer to transfer it to the pan and gently combine it with the EVOO and garlic, leaving it on the stove at a very low temperature.

At this point, you want some of the broccoli to be crushed and others to be full pieces.

Put the pot of water back on the stove and bring to the boil again before adding the pasta in. Leave to cook according to packet instructions.

Add a sprinkle of salt and pepper to the broccoli and stir through. (If you love pepper, add lots!)

Once the pasta is ready, using a hand sieve, strain it then add to the pan and mix together gently, but well, being careful not to break all the pieces of broccoli.

Add half a cup of pasta water for this pasta broccoli recipe and mix well. This combined with the softer pieces of broccoli will help to create a creamy sauce without the need for any artificial ingredients!

Add a generous sprinkle of grated pecorino (or parmesan) cheese and mix through.

E ora si mangia, Vincenzo’s Plate….Enjoy!

https://www.youtube.com/watch?v=N3PFBKx-AH8

This broccoli pasta recipe is so much more delicious than you might think – it has hardly any ingredients, but it is full of incredible flavour! Create this divine vegetarian pasta dish and make it creamy, without any cream. Broccoli pasta is a recipe close to my heart as it is a common dish in Calabria where my wife’s family are from – before we met I had never tried it and now I can officially say I’m hooked! Try this recipe for a quick mid-week meal – no mess, no fuss, no prep, just let the simple ingredients shine!

#pastabroccoli #broccolipasta #pastarecipe

🥦  Follow this link to read and print the written recipe: https://www.vincenzosplate.com/recipe-items/pasta-broccoli-recipe/

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Pasta Broccoli
0:37 Welcome to Vincenzo's Plate
1:41 Ingredients for this Pasta recipe
2:14 How to cut the broccoli
3:12 Time to cook the broccoli
5:07 Create a broccoli cream
6:03 Cooking the Spaghetti Pasta
7:35 Combine all the ingredients together
9:09 the importance of Grated Pecorino Cheese
9:45 Look how beautiful the Pasta Broccoli looks
10:00 Time to Eat...E ora si Mangia

=========================================================

Check out these PLAYLISTS:

👪COOKING WITH MY FAMILY: https://www.youtube.com/playlist?list=PLJwrH1iB-tbepayGhQ6bwS202IgFm8uwV

🍝PASTA RECIPES: https://www.youtube.com/watch?v=-8YhYnZNSVs&list=PLJwrH1iB-tbcJrYnFjobLWG6Ik8e8MZTZ

🍕PIZZA RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbcFaTg-8vUbJ8fAOYEWaXLL

🍗MAIN COURSE RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbf_mrFYE8bvpUHZ-tKPzdou

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✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

How to Make PASTA BROCCOLI Like an Italian

This Spaghetti all' assassina recipe is cooked in a way you've never had pasta before. We use a risottatura cooking technique, meaning we fry the Spaghetti in a pan rather than boiling it in water. It toasts the pasta to bring a little crunch to every bite.

The hot peppers give this dish a spicy killer kick, and the Stracciatella cheese balances it all out with a fresh and creamy finish.

Spaghetti All’ Assassina

300 g Spaghetti (11 ounces)

chilli peppers

garlic

g Tomato concentrate (5 ounces)

tomato passata

Salt (as much as required)

Pepper (as much as required)

Extra virgin olive oil (as much as required)

Stracciatella cheese (as much as preferred)

Bring 1 liter (4 cups) of water to boil in a large pot.

Once boiling, add the tomato concentrate to the pot and cook for less than 10 minutes and then take off heat and put to the side.

Cut the red hot chilli pepper into nice thin strips and finely chop the garlic cloves.

In a cast iron skillet or large steel pan, add about 10-15 tablespoons of extra virgin olive oil.

Bring the pan up to high heat. Once hot, add the garlic and the chilli pepper into the olive oil and cook for 20 seconds.

Add the tomato passata to the pan and cook for 2-3 minutes while stirring to help reduce the sauce. Keep the pan on high heat and let the sauce create bubbles.

Add the spaghetti into the pan by putting it down in a flat, even layer and begin to push the sauce on top of the pasta and cook for about 4 minutes.

Roll over your pasta to start cooking the other side.

Next, begin to slowly add the sauce from the tomato concentrate and water into the pan, but don’t move the pasta. Let it sink flat in the pan and cook.

Add a little rock salt and a generous amount of pepper into the pan and periodically push the sauce back on top of the pasta while you cook.

Push the pasta closer together and continue to cook as the pasta will continue to absorb the sauce.

Let the spaghetti cook for 1-2 minutes without much sauce in the pan to help the pasta get crispy.

Then, continue to add in the tomato concentrate sauce. The pasta should be cooked for a maximum of 8-10 minutes from the moment it is in the pan.

Stir the pasta and spread it out around the pan so it starts to toast and get a little extra crunchiness.

Put extra virgin olive oil over top of the past then remove it from the pan and plate it up.

Top with extra virgin olive oil, black pepper, and a dollop of Stracciatella cheese.

How to cook Spaghetti all’ assassina

Took time to master as smoke detector had to be  temporarily disabled but    Worth it! Molto Delicioso

https://www.youtube.com/watch?v=pu3YkN0RZ7I

Spaghetti all' assassina is the "Assassin's Spaghetti" or what I like to call the "Killer Pasta." Why? Because this pasta has killed the way we make traditional spaghetti. Spaghetti all' assassina is cooked in a pan and not boiling water, giving it a beautifully burnt and crunchy texture - a way you've never experienced pasta before.
The tomato sauce, (the "blood") is simple and loaded with traditional Italian flavor, while the red-hot chilli gives this dish a spicy kick.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/spaghetti-all'assassina/

#killerpasta #pasta #recipe 

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Spaghetti all'Assassina
0:49 Ingredients for Spaghetti all'Assassina
1:34 Some Tips to Make the Perfect Spaghetti all'Assassina
3:10 How to Make the Sauce
4:41 How to Cook Spaghetti in the Sauce
9:20 How to Serve Spaghetti all'Assassina
10:32 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

How to Make SPAGHETTI ALL' ASSASSINA Like an Italian Killer Spaghetti

Spaghetti al Pomodoro

Thick Squared spaghetti (10.5 ounces)

Cherry tomatoes tomatoes

Bunch of Fresh Basil

Garlic

tbsp extra virgin olive oil

Salt & Pepper

tbsp Rock salt (for pasta water)

Pecorino Romano Cheese (optional)

You can’t make tomato sauce without tomatoes! Start your spaghetti al pomodoro by slicing the cherry tomatoes in half after removing the vine.

Pour the EVOO in a large cooking pan before adding crushed garlic. Don’t miss out on extra flavor by forgetting to scrape the garlic press.

Next, add the pre-cut cherry tomatoes to the pan along with a generous amount of salt and pepper.

Cook the tomatoes on medium-low heat until you see the juices come out, stirring continuously.

Break the basil (stalk included!) into pieces, add it to the pan, and stir to infuse the flavor.

The longer you cook the tomatoes, the more juice you'll see. After ten or so minutes, remove the basil pieces from the pan and add the mixture to a blender.

Pulse the sauce for about three seconds – it's essential to blend gently and quickly.

Add rock salt into a large pot with 5L of boiling water before twisting and dropping the pasta in. You might need to lightly push the pasta into the water with a spoon.

For al dente pasta, cook for 13 minutes or according to exact package directions – don’t throw it against the wall or on your ceiling!

While the pasta is cooking, add the blended sauce back into the pan on low heat.

Break small pieces of fresh basil leaves into the sauce for an even stronger basil taste, stirring occasionally.

Make sure to stir, stir, stir! At the point the pasta is almost cooked, collect a mug full of pasta cooking water.

Next add the pasta using tongs into the saucepan – it's okay if some water goes in as well. Mix it through ensuring the sauce coats the pasta evenly.

Use your extra pasta water and add a small amount into the pan. Toss the spaghetti al pomodoro  pasta – if you can!

The finishing touch is a drizzle of EVOO and fresh basil. If you’re a cheese lover – add in some Pecorino Romano and give a final toss with the pasta.

E ora si mangia, Vincenzo’sPlate….Enjoy!

Delicious.  The whole family loved it and I appreciate that the sauce is simple and healthy.  This one's going in the rotation.  Thank you.

I decided to make this for myself tonight for dinner as all of my families is out of town. Perfect recipe nice and light with a nice bottle of Chianti. Thank you Vincenzo. I love your recipes.

You may want to check the recipe which has you cut the cherry tomatoes in 1/2 in both step #1 &amp; Step #3.  I think in step #3 you just want to add the (precut) cherry tomatoes to the EVOO. It looks like a typo!  Hope this helps :) 

Love all your recipes I have tried!!

Well pleased with how this turned out. 

For some reason, I didn't have any sauce left over for adding on top when serving though. I did adjust the weight of fresh tomatoes to over 600g as I used a 500g packet of spaghetti instead of 300g. 

I added a tablespoon of salt to the pasta water and about 3/4 of a tsp to the sauce. 

I only had a 15g packet of fresh Basil and forgot to save some for garnish.

I saved a large mug of pasta water. In hindsight perhaps I should have saved a bit more given the adjusted recipe. 

I did end up cooking the sauce for way longer than I normally would as I had a visitor who distracted me for a while. If anything, it helped bring out the flavours even more. 

Anyway, everyone loved it which is the main thing. I'll definitely be using this recipe again. Thank you so much for sharing ☺️

Made it again today with thinly sliced salami instead of garlic, and added onions, leeks and capsicums. Added a bit of fresh thyme and lots of basil. Perfect! Didn't even need cheese because of the saltiness of the salami. 

No matter what I add though, your technique of getting the juices out of the cherry tomatoes works each and every time. So much more flavorful than just using canned tomatoes.

A question about the basil though. When I add basil, I roll up a bunch of leaves and cut them in thin slices above the pan with scissors. Is that OK, as there's no cutting board for the flavours to stick to, or is the loss of flavour simply because you're cutting the leaves at all?

Hi Vincenzo, this evening I made your Spaghetti Al Pomodoro. Thank you for an amazing recipe,.it was fabulous.
You are a truly amazing chef, thank you, thank you 😊

Made this today and it tastes absolutely fantastic! Just letting those juices come out and cook together with the garlic and basil and EVOO, divine. 

For cheese I used Pecorino Toscano. I had never heard of it but our supermarket had it as a one time special. Where Pecorino Romano is mostly salty, the Toscano adds a fungus taste to it, almost like a delicate blue cheese. That really adds a richness to the delicate taste of the pomodoro sauce. If you ever come across this cheese, buy it in bulk 😆

For the pasta I thought "let's try ziti". I was intrigued by the long hollow tubes, and thought it would go well with a slightly runny sauce because it could flow through the long tubes. Well... That was quite an experience. The sauce went splattering everywhere as the long but still slightly stiff pasta  had a mind of its own during mixing. Finally I thought WTH and cut it. Only later I found out that you're supposed to break this pasta in 4 before cooking it 🤣🤣. So here I am, NOT breaking the pasta out of respect for Italy, getting myself and the kitchen splattered up with red sauce, when all Italians break this one 😆.

Anyway, when we finally got the result on the plate, it tasted like absolute heaven and was well worth the effort. Thanks again for a great recipe!

The sauce recipe is super simple. Previously I have always put onions in for sweetness but I now believe the purity of the tomatoes and the enhancement of the seasoning is more than enough. I used Mutti tinned San marzano peeled plum tomatoes - do you have any better recommendations for supermarket tomatoes?

https://www.youtube.com/watch?v=NIgKvlAYOdU

Spaghetti al Pomodoro translates to spaghetti with tomato sauce. It’s a classic Italian dish that I love creating when I’m short on time but I still want to be transported to Nonna’s house. This 15-minute recipe produces the most flavor-rich sauce and the key is using fresh, ripe tomatoes and aromatic basil.
If you can believe it, tomatoes weren’t mixed into pasta until the 1800s! Before that, pasta was eaten plain or only with cheese. I love eating it both ways but once you try this dish you might even prefer it over slow cooked sauce. Let me know what your favourite 15-minute pasta recipe is.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/recipe-items/spaghetti-al-pomodoro/

#spaghetti #spaghettialpomodoro #pasta

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=========================================================

⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Spaghetti with Tomato Sauce
0:50 Introduction to Spaghetti with Tomato Sauce
1:14 Ingredients for Spaghetti with Tomato Sauce
2:00 How to Cut Cherry Tomatoes
2:40 How to Make the Sauce
7:20 How to Cook Spaghetti
8:03 Finish Cooking the Sauce
9:22 Combine the Spaghetti with the Sauce
11:11 How to Serve Spaghetti with Tomato Sauce
12:23 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!

=========================================================

Check out these PLAYLISTS:

👪COOKING WITH MY FAMILY: https://www.youtube.com/playlist?list=PLJwrH1iB-tbepayGhQ6bwS202IgFm8uwV

🍝PASTA RECIPES: https://www.youtube.com/watch?v=-8YhYnZNSVs&list=PLJwrH1iB-tbcJrYnFjobLWG6Ik8e8MZTZ

🍕PIZZA RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbcFaTg-8vUbJ8fAOYEWaXLL

🍗MAIN COURSE RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbf_mrFYE8bvpUHZ-tKPzdou

🍰DESSERT RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbfFsjUKcj3iEo6JmPxDIMQ6

✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

How to Make SPAGHETTI with TOMATO SAUCE Like an Italian (Spaghetti al Pomodoro)

Mushroom Pasta

L Water

Sausage mince (pork, veal and fennel)

Mixed mushrooms (porcini & wild)

Extra virgin olive oil (EVOO)

Fresh tagliatelle pasta

glass White wine

Salt

parsley

Parmesan cheese

To make the mushroom pasta, first boil the water on the stove in a large pot.

Pour 5-6 tablespoons of extra virgin olive oil into a pan and warm up on a medium heat.

Add 200g of sausuage mince and break into smaller pieces using a fork or wooden spoon, spreading it out to cook well on your pan.

Leave to simmer for around 10 minutes or until cooked through.

Add the key ingredients – porcini and wild mushrooms – and cook for another 7-8 minutes.

Once this has cooked well and you have the DIVINE smell sifting through your kitchen, add a glass of white wine and leave to evaporate for at least another 5 minutes.

Add a sprinkle of salt to the mushroom pasta and mix through well using a fork or tongs.

Turn the mixture down to a low heat while you cook your pasta.

By now, the water should be boiling in your large pot. Add the fresh pasta and leave to cook according to the packet instructions.

Once cooked, strain the pasta and add it to the fry pan. Sprinkle some freshly grated parmesan cheese on top (be generous), and mix through. Repeat if you love a little extra cheese…!

https://www.youtube.com/watch?v=y2g4QzsYFL4

Mushroom pasta mixed with sausage mince is a hearty dish full of rich flavours and country aromas. The intensity of porcini mushrooms will take you direct to Italy and when mixed with tasty sausage and a drizzle of truffle oil, no one will be able to resist.
This recipe features my talented father and was made and enjoyed in my family home. I’ve been devouring this dish for years and it’s safe to say, it’s easy, scrumptious and definitely too good to share…

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Check out these PLAYLISTS:

👪COOKING WITH MY FAMILY: https://www.youtube.com/playlist?list=PLJwrH1iB-tbepayGhQ6bwS202IgFm8uwV

🍝PASTA RECIPES: https://www.youtube.com/watch?v=-8YhYnZNSVs&list=PLJwrH1iB-tbcJrYnFjobLWG6Ik8e8MZTZ

🍕PIZZA RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbcFaTg-8vUbJ8fAOYEWaXLL

🍗MAIN COURSE RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbf_mrFYE8bvpUHZ-tKPzdou

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✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

INGREDIENTS:
5L water
200g sausage mince (pork, veal and fennel)
200g mixed mushrooms (porcini & wild)
Extra virgin olive oil (XVOO)
500g fresh tagliatelle pasta
1 x glass white wine
Salt
Fresh parsley
Parmesan cheese 

METHOD:
1. To make the mushroom pasta, first boil the water on the stove in a large pot. 
2. Pour 5-6 tablespoons of extra virgin olive oil into a pan and warm up on a medium heat.
3. Add 200g of sausuage mince and break into smaller pieces using a fork or wooden spoon, spreading it out to cook well on your pan.
4. Leave to simmer for around 10 minutes or until cooked through.
5. Add the key ingredients – porcini and wild mushrooms – and cook for another 7-8 minutes.
6. Once this has cooked well and you have the DIVINE smell sifting through your kitchen, add a glass of white wine and leave to evaporate for at least another 5 minutes. 
7. Add a sprinkle of salt to the mushroom pasta and mix through well using a fork or tongs.
8. Turn the mixture down to a low heat while you cook your pasta.
9. By now, the water should be boiling in your large pot. Add the fresh pasta and leave to cook according to the packet instructions.
10. Once cooked, strain the pasta and add it to the fry pan. Sprinkle some freshly grated parmesan cheese on top (be generous), and mix through. Repeat if you love a little extra cheese…!

E ora si mangia, Vincenzo’s Plate…Enjoy!

BEST MUSHROOM PASTA | How to Make Pasta with Porcini Mushroom

You can&#039;t go wrong with Nonna&#039;s fresh egg pasta recipe. However you choose to make your pasta, whether it&#039;s linguine, tagliatelle, or spaghetti, one thing is certain - you&#039;ll never return to store-bought pasta again! For this recipe, you&#039;ll need the following:

Fresh Egg Pasta

Flour

Eggs

Start by adding the flour to your surface and making a well in the middle.

Add in five eggs and beat. Slowly incorporate the flour. Don’t let the egg come out of the well.

Roll the dough into a ball and knead it, adding flour as needed.

If the dough gets dry, add some water to make the dough nice and smooth – but not too much!

Once the dough is smooth and has the right consistency, let it rest for 1 hour.

Then cut the dough into pieces and flatten it with your hand.

Use a pasta machine or rolling pin to flatten the dough. You can flatten the dough with the widest setting on the pasta maker. Keep folding the dough over and feed it through the pasta maker up to five times or until you are satisfied with the consistency.

Change the setting one by one, running the pasta sheet through each time until it is completely smooth and at the right consistency.

Run the dough through the pasta cutter on the machine.

Pull through the pasta and add flour as required – you definitely don’t want the strands sticking to one another after all that work!

To enjoy immediately, boil fresh pasta for 2 - 3 minutes.

Top with a ragu sauce or anything you like, and as much cheese as your heart desires.

To Form the Pasta

Thank you for sharing your experience and knowledge of making homemade pasta.
Respectfully 
Marie Scarano

do you need to use any certain flour or can you use regular flour?

can this be left to air dry and stored in the pantry?

https://www.youtube.com/watch?v=jHgIGyqIopU

Store-bought pasta can never replicate the taste and smell of fresh homemade pasta. Pasta made fresh is something that every Italian Nonna takes great pride in, especially mine. Growing up, I would watch in awe as my Nonna would make fresh egg pasta from scratch. The process is one that requires time and patience, but the art of pasta making is all about the love and care
that goes into it.
This recipe will share the steps to make fresh egg pasta - the homemade kind straight from the kitchen of an Italian Nonna. So, get your old-fashioned rolling pin and pasta maker ready because your authentic Italian pasta is just a few steps away!

💯 Follow this link to read and print the written recipe:  https://www.vincenzosplate.com/fresh-egg-pasta/
 
#pasta #eggpasta #nonna 

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INGREDIENTS:
½ kilo Flour
5 Eggs

METHOD:
1. Start by adding the flour to your surface and making a well in the middle.
2. Add in five eggs and beat. Slowly incorporate the flour. Don't let the egg come out of the well.
3. Roll the dough into a ball and knead it, adding flour as needed.
4. If the dough gets dry, add some water to make the dough nice and smooth – but not too much!
5. Once the dough is smooth and has the right consistency, let it rest for 1 hour.
6. Then cut the dough into pieces and flatten it with your hand.
7. Use a pasta machine or rolling pin to flatten the dough. You can flatten the dough with the widest setting on the pasta maker. Keep folding the dough over and feed it through the pasta maker up to five times or until you are satisfied with the consistency.
8. Change the setting one by one, running the pasta sheet through each time until it is completely smooth and at the right consistency.
9. Run the dough through the pasta cutter on the machine.
10. Pull through the pasta and add flour as required – you definitely don't want the strands sticking to one another after all that work!
11. To enjoy immediately, boil fresh pasta for 2 - 3 minutes.
12. Top with a ragu sauce or anything you like, and as much cheese as your heart desires.

HOW TO SERVE:
Whether you're looking to whip up a quick and easy dinner or create an authentic Italian dish, there are many ways to enjoy your fresh egg pasta. You can flavor it with just olive oil and garlic or take things up a notch by adding homemade bolognese sauce.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Egg Fresh Pasta
0:19 Ingredients for Egg Fresh Pasta
0:29 How to Make the Pasta Dough
1:29 How to Knead the Dough
2:56 How to Stretch the Pasta Sheet
6:44 How to Cut into Pasta Shape
7:50 How to Shape Pasta with a "Chitarra"
10:05 How to Store Egg Fresh Pasta

=======================================================

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don't need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

The Art of Making Fresh Egg Pasta Like an Italian Nonna

Fresh Spinach Pasta

Baby spinach (5.29 ounces)

Sprinkle of salt

00 plain (8.8 ounces. All-purpose flour)

Organic eggs

How to make the spinach:

Spinach pasta needs an extra special ingredient – baby spinach! Place the leaves into a pan and put on the stove top at a medium heat.

Sprinkle a pinch of salt into the pan and leave to cook, with the lid on, mixing it every so often with a wooden spoon.

Switch off the stove and add the hot spinach to a food processor, blending it until it becomes a cream.

How to make the spinach pasta dough

Pour 250g/8.8oz flour on a wooden bench, create a well, and add 2 eggs and one heaped tablespoon of your spinach cream.

Whisk the eggs with the spinach (using a fork) and slowly mix the flour by pinching the sides in, then combine the rest.

Once the spinach and egg have disappeared into the flour, use your hands to combine the rest of the flour and repeat the same motion to bring it all together, then knead the spinach pasta dough.

If you are happy with the consistency (making sure it’s not sticky), and there is a lot of flour on the bench, just scrape it to the side, and keep kneading.

When it is smooth and soft, create a ball of green pasta dough and wrap it tightly using a plastic wrap then leave to the side for 30 minutes.

Once the time is up, sprinkle flour over your bench, unwrap the dough and dust some extra flour on top.

How to roll out the green pasta with a rolling pin (or a bottle of wine!):

Cut the spinach pasta dough ball in half (covering the other half so it doesn’t dry out) and use your rolling pin to stretch it out by rolling it forward and back, then turning it over and repeating until you have an even, thin pasta sheet.

Try to create a large oval or square shape before folding it in half 4 times, sprinkling flour on top each time you fold it.

Use your knife and cut your desired shapes, the best types to make this way are: green spaghetti, fettucine, tagliatelle or pappardelle - just adjust the thickness.

Unravel and add extra flour so the strands don’t stick together.

How to roll out the spinach pasta with a pasta machine:

Cut the rest of the dough in half (using a quarter of the total) with a sharp knife.

Sprinkle flour on top of the pasta machine and also on top of the piece of dough.

Flatten this piece slightly with your hands, before putting it through the pasta machine, on the widest setting.

Roll the dough through the machine, then fold it in half and repeat.

Then change the setting to the next one up, feeding the spinach pasta sheet through every time, up to (and including) the seventh setting.

Once you have a beautiful, smooth sheet of pasta, select your pasta shape, sprinkle flour on the machine (and the dough) and feed it through.

In both cases, once you have created the pasta sheets, you can also use them for lasagna or ravioli.

https://www.youtube.com/watch?v=dA_-0buLKwM

Spinach pasta dough is a delicious alternative to making fresh pasta at home and the green vegetable adds extra flavour (and colour!) to your silky sheets of pasta. Making this green pasta is actually a lot easier than you think. Give my homemade spinach pasta recipe a try and let me know what sauce you mix it with!

🌍Get the recipe on my website https://www.vincenzosplate.com/recipe-items/fresh-spinach-pasta/

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📖Share it with your FOODIE friends on FACEBOOK  

🍝Check out my website to get more recipes http://vincenzosplate.com/

🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/ 

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✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don't need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
How to Make SPINACH PASTA DOUGH at Home

INGREDIENTS (for 3 people)
150g/5.29oz baby spinach

Sprinkle of salt
250g/8.8oz 00 plain/all-purpose flour
2 organic eggs

METHOD:
How to make the spinach:

Spinach pasta needs an extra special ingredient – baby spinach! Place the leaves into a pan and put on the stove top at a medium heat.
Sprinkle a pinch of salt into the pan and leave to cook, with the lid on, mixing it every so often with a wooden spoon.
Switch off the stove and add the hot spinach to a food processor, blending it until it becomes a cream.

How to make spinach pasta dough

Pour 250g/8.8oz flour on a wooden bench, create a well, and add 2 eggs and one heaped tablespoon of your spinach cream.
Whisk the eggs with the spinach (using a fork) and slowly mix the flour by pinching the sides in, then combine the rest.
Once the spinach and egg have disappeared into the flour, use your hands to combine the rest of the flour and repeat the same motion to bring it all together, then knead the spinach pasta dough.
If you are happy with the consistency (making sure it's not sticky), and there is a lot of flour on the bench, just scrape it to the side, and keep kneading.
When it is smooth and soft, create a ball of green pasta dough and wrap it tightly using a plastic wrap then leave to the side for 30 minutes.
Once the time is up, sprinkle flour over your bench, unwrap the dough and dust some extra flour on top.

How to roll out the green pasta with a rolling pin (or a bottle of wine!):

Cut the spinach pasta dough ball in half (covering the other half so it doesn't dry out) and use your rolling pin to stretch it out by rolling it forward and back, then turning it over and repeating until you have an even, thin pasta sheet.
Try to create a large oval or square shape before folding it in half 4 times, sprinkling flour on top each time you fold it.
Use your knife and cut your desired shapes, the best types to make this way are: green spaghetti, fettucine, tagliatelle or pappardelle - just adjust the thickness.
Unravel and add extra flour so the strands don't stick together.

How to roll out the spinach pasta with a pasta machine:

Cut the rest of the dough in half (using a quarter of the total) with a sharp knife.

Keep reading the recipe on my website: https://www.vincenzosplate.com/recipe-items/fresh-spinach-pasta/

Craft the Perfect SPINACH PASTA DOUGH Right in Your Kitchen!

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Top 6 easy homemade pasta recipes from across the web

The most viewed easy homemade pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta Broccoli

Spaghetti All’ Assassina

Spaghetti al Pomodoro

Mushroom Pasta

Fresh Egg Pasta

Fresh Spinach Pasta

The most viewed easy homemade pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine