homemade italian food

Alfredo Pasta

Butter

Parmigiano Reggiano (as much as you like!)

FOR THE FRESH PASTA

00 flour (8.8 ounces)

Organic eggs

tagliatelle (or fettucine pasta)

tbsp Rock salt

HOW TO MAKE THE PASTA

Alfredo pasta is best served with egg pasta so start by making this.

Pour the flour on your bench or a wooden board and create a well using your fingers – make the well big enough for your eggs to fit and not spill out.

Crack the eggs inside the well and whisk them (using your fingers or a fork) before slowly pushing the flour from the edges of the well into the egg and mixing as you go.

Repeat this and keep mixing the flour through until all of the egg is combined. Now start bringing it all together until you form a dough and start kneading it with your hands.

Once there is no more flour and the dough ball is nice and smooth, cover it with a bowl and leave it to rest for 10 minutes.

After the dough has rested, cut it onto portions to stretch out and eventually cut into strands for your alfredo pasta recipe.

If using a pasta machine, turn the knob to the widest setting, sprinkle flour onto the machine, press the pasta together to help it fit through and take it through the pasta machine.

Fold this over and take it through one more time.

Now, change the setting until you reach the desired pasta thickness. (The machine I am using works best up to the 6th setting).

You can then pass the pasta sheet through your chosen pasta form and be sure to mix this with flour once you leave it to the side too.

Leave the pasta to the side and cover them with a kitchen towel.

HOW TO COOK THE PASTA ALFREDO:

Put a large pot filled with water on your stove to boil and add a tablespoon of rock salt.

Once the salt has dissolved, add the fresh pasta – this should take around 3 minutes to cook.

After the pasta has been cooking for 2 minutes, collect a mug full of pasta water and leave it to the side.

Strain your pasta using a set of tongs and place it directly into the wide bowl. Place this bowl on top of your pot (the one you were boiling your pasta in) and add the butter.

Mix the butter through using your tongs until it has smothered all of the golden strands of pasta.

Add a touch of pasta water while the butter is melting and continue to mix well.

Once the butter has melted, remove the bowl from the pot (protect the sides of the plate/your hands if you need to!) and quickly add two tablespoons of pasta water along with 2/3 of the parmigiano reggiano cheese.

Combine this really well until you create a creamy texture.

Add another two tablespoons of pasta water, mix through again, add the rest of the parmigiano and continue mixing.

Add one final tablespoon of pasta water, mixing it through while the cream forms and it’s ready!

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

https://www.youtube.com/watch?v=-dbC0813cFo

Alfredo Pasta is a recipe that invites a lot of discussion –in simple terms, it’s a silky egg pasta smothered with melted butter and parmigiano cheese but today, the authentic recipe has gotten a little lost. This is another episode in my series where I make my version of fake Italian food and even though this originated in Rome in the1890’s the Alfredo Pasta recipe dish is constantly recreated incorrectly outside of Italy – possibly even more than Carbonara!
Maybe one of the simplest dishes to recreate, its main attraction (when it was first invented) was actually the theatrical way it was served right at the table. 
Join me to see how one of the most-watched Alfredo Pasta recipes on YouTube completely destroys the original and keep watching to see how the REAL DEAL is made (by me)! The trick? Pasta water and quality ingredients – so don’t change a thing.

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

#fettuccinealfredo #alfredopasta #alfredo

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

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

⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Alfredo Pasta
0:57 Welcome to Vincenzo's Plate
1:13 History of Fettuccine Alfredo Pasta
2:05 Reacting to Most Popular Alfredo Pasta Video
4:37 Ingredients for Fettuccine Alfredo
5:32 Make Fresh Fettuccine Pasta
11:05 How to Boil Pasta
11:30 How to create the Alfredo Sauce
16:25 Time to Eat Fettuccine Alfredo, E ora si Mangia

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

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👪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.

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

🎬 #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 FETTUCCINE ALFREDO Like an Italian

Sicilian Arancini

Arborio rice (17 ounces)

¼ Onion (chopped)

Pecorino Romano (Or Parmigiano Reggiano)

120 Butter (4 ounces)

L Vegetable stock (4 ounces. 4 cups)

120 g/4 oz butter (for cooked rice)

Extra virgin olive oil (EVOO)

Ground beef (17 ounces)

Peas (3.5 ounces)

Tomato paste (4 ounces)

Carrot (chopped)

Celery stick (chopped)

½ Onion (chopped)

basil

Butter (1.7 oz. Optional)

mozzarella

dry mozzarella (or provolone)

tbsp extra virgin olive oil (EVOO)

Salt & pepper

Sicilian Arancini Coating:

Bread crumbs

Eggs (Beaten)

Pastella (flour + water mixture - optional)

How to make the rice

Start this Sicilian arancini recipe by adding five tablespoons of extra virgin olive oil into a large pot on medium heat with ¼ of chopped onion. Stir constantly until the onion is golden brown (about seven minutes).

Once browned, add the vegetable stock, butter, and one tablespoon of tomato paste and bring this to a boil.

Next, add the rice, stir quickly, then cover with the lid. Cook the rice until the water absorbs, making sure to stir occasionally.

When the rice is ready, add in another portion of butter, stirring until it melts so it will be extra delicious.

Now spread the hot rice straight onto your chilled tray reaching right into the edges using a wooden spoon – be gentle or the rice could break! Then top with pecorino or parmesan cheese.

Let the rice rest for about one hour so it can cool and the cheese will melt into it.

How to make the Arancini filling

Let's make the beautiful filling for the Sicilian arancini! Place a large pan on the stove at a medium heat, then add a generous amount of EVOO and the celery, onions, carrot.

Cook this sofrito for about 10 minutes, stirring constantly.

Then, add the ground beef until it is browned. Stir constantly to create a beautiful flavor – this arancini recipe is all about the most sensational aromas and flavours!

Add the peas, tomato paste, a splash of water, and tear some basil with your hands before adding it to the pan. Keep stirring until everything is combined. Then drop the heat to a lower temperature and let this simmer for about 20 minutes.

Stir the mixture and add water as needed, so the arancini filling does not dry out—season with salt and freshly ground pepper.

Transfer the cooked meat mixture to a large bowl to cool down in the fridge for one hour.

How to assemble this Arancini recipe:

Now that the rice and filling are prepped, it’s time for the final Sicilian arancini assembly! Before you start, slice the fresh mozzarella into small cubes, as this will help it to melt better!

Take your chilled rice and form a pocket in the palm of your hand; add a generous amount of meat and cheese “filling” into the middle.

Add another scoop of rice and form into a ball by pressing to get the moisture out.

Place your formed Sicilian rice balls on a baking tray lined with baking paper.

If you don’t have eggs, you can make a “pastella” which is a mixture of flour and water to coat the arancini balls with before finishing them off with breadcrumbs. OR, use two beaten eggs and coat each ball. Then roll each one in fresh breadcrumbs.

Set these aside on a tray lined with baking paper. Repeat until you have coated each rice ball.

Bring sunflower oil to 180°C/356°F in a pot on your stove, then add a few rice balls in at a time (depending on the size of your pot), making sure they have enough room.

Fry each ball for about 5-7 minutes, or until they are golden brown and the cheese inside has melted.

Amazing recipe. Uses this recipe as my first go at making arancini’s and they were delicious. Will definitely use this recipe again.

For those who are wondering, this delicious recipe makes 12 big arancini balls. That said 500g minced meat ragu is plenty. You can easily adjust the ragu around 150g meat.

Made these for our extended 3th Christmas day.

It does take some time to make but man it is worth it! 
They are really delicious and the rice which is cooked with tomato puree really adds some taste to it.

Thanks for this great recipe! I will certainly make it again.

https://www.youtube.com/watch?v=Au4uMLaokSQ

This Sicilian Arancini recipe is traditional, authentic and gooey-licious! These crispy, golden balls are filled with al dente rice, tender ground beef, fresh basil and the most aromatic flavours..not to mention divine, melted cheese! They are then coated in fresh breadcrumbs, deep fried and MUST BE EATEN HOT.

Arancini are arguably one of the most famous Italian savoury delights that exist, and I cannot get enough. In Sicily the fillings will amaze you – do you have a favourite?

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

#arancini #sicilianarancini #vincenzosplate

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WATCH MORE ITALIAN RECIPES: https://bit.ly/3sQZnfs

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

⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Sicilian Arancini
0:31 Ingredients to Sicilian Arancini
2:03 How to Cook the Rice
3:59 How to Cool down the Rice
5:45 How to Cook the Mince 
7:02 Combine all the Ingredients
10:15 How to Assemble Sicilian Arancini
12:44 How to Coat the Arancini 
14:51 How to Fry the Arancini
16:51 How to Serve Sicilian Arancini
17:06 How to Eat Arancini, 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 SICILIAN ARANCINI Like an Italian

Pesto Pizza

pizza dough

Flour

Pesto Genovese

Buffalo mozzarella

Pistachio nuts

Italian mortadella

Burrata cheese

parmesan cheese

To make a pesto pizza, you need a beautiful fresh ball of pizza dough!

Pre-heat your oven to 250 degrees celcious (482F) and dust the kitchen bench or your wooden board with plain flour.

The best way to stretch out the dough is by using the tips of your fingers and pressing down into the ball, until it starts to spread out, at which point you then use the palm of your hand to stretch it into a circular like shape.

Next, open your jar of pesto and scoop out a generous amount, putting it on to the dough and then spreading it evenly all over to create the delicious pesto pizza base.

Now, using your hands, rip pieces of buffalo mozzarella and place them all over your pesto pizza dough, making sure there is some on each slice!

Sprinkle parmesan cheese over the top – using as little or as much as you like!

Move the pizza tray close to your dough and carefully stretch the pesto pizza on top of it before drizzling a small amount of extra virgin olive oil over the top.

This pesto pizza recipe allows for approx. 7 minutes baking time – but keep an eye on it! Cooking time all depends on your pizza dough thickness and how hot the oven gets.

Remove the tray from your oven and place a burrata cheese in the middle, spreading slices of mortadella all around the pesto pizza.

Add a drizzle of pesto to the top of your burrata and then sprinkle crushed pistachio nuts all over it.

Make a slice in the burrata and press some of the cheese out of it.

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

PESTO PIZZA RECIPE: This pesto pizza recipe is Pizza porn at its absolute best AND, it will change your favourite pizza toppings for good! With a generous lather of basil pesto, creamy buffalo mozzarella and thinly sliced mortadella, the burrata in the centre and pistachio nuts are literally almost too much to handle! Who knew that a pesto pizza would bring a new marriage of ingredients together – mortadella and burrata definitely had pistachio confetti at the wedding! Definitively, drool-worthy. 

#pestopizza #bestpestopizza #pizza

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🔄Kg to cups converter: http://www.convertunits.com/from/kilo+g/to/cup+[US]

HOW TO MAKE PESTO PIZZA RECIPE

INGREDIENTS:
Fresh pizza dough
Flour
Pesto Genovese
Buffalo mozzarella
Pistachio nuts
4 slices Italian mortadella
Burrata cheese
Extra virgin olive oil
Handful of grated parmesan cheese

UTENSILS:
Kitchen bench OR wooden chopping board
Small knife with a point
Spoon
Pizza tray (for the oven)

METHOD:
1. To make a pesto pizza, you need a beautiful fresh ball of pizza dough!
2. Pre-heat your oven to 250 degrees celcious (482F) and dust the kitchen bench or your wooden board with plain flour.
3. The best way to stretch out the dough is by using the tips of your fingers and pressing down into the ball, until it starts to spread out, at which point you then use the palm of your hand to stretch it into a circular like shape.
4. Next, open your jar of pesto and scoop out a generous amount, putting it on to the dough and then spreading it evenly all over to create the delicious pesto pizza base.
5. Now, using your hands, rip pieces of buffalo mozzarella and place them all over your pesto pizza dough, making sure there is some on each slice!
6. Sprinkle parmesan cheese over the top – using as little or as much as you like!
7. Move the pizza tray close to your dough and carefully stretch the pesto pizza on top of it before drizzling a small amount of extra virgin olive oil over the top.
8. This pesto pizza recipe allows for approx. 7 minutes baking time – but keep an eye on it! Cooking time all depends on your pizza dough thickness and how hot the oven gets.
9. Remove the tray from your oven and place a burrata cheese in the middle, spreading slices of mortadella all around the pesto pizza.
10. Add a drizzle of pesto to the top of your burrata and then sprinkle crushed pistachio nuts all over it.
11. Make a slice in the burrata and press some of the cheese out of it.

HOW TO SERVE
FAST! Slice it up using a pizza cutter and try not to share…you’ll regret it if you do! You can also serve the pizza without cutting into the burrata so you save some of the drama for the table and squeeze out the divine cream when you slice it in front of guests! (Oops, only if you dare to share!)

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

🎬 #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!).

Re-watch the pesto pizza recipe https://youtu.be/AxbOTnAobgU

How to Make BEST PESTO PIZZA with Creamy Burrata Cheese

Mushroom Pasta

L Water

Sausage mince (pork, veal and fennel)

Mixed mushrooms (porcini & wild)

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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🍝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.

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

🎬 #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

Potato Pasta

oz Scialatielli Campani Pasta (200 grams. Short pasta variety)

tbsp Extra-virgin olive oil (EVOO)

½ Carrot (minced/finely chopped)

½ Celery stalk (minced/finely chopped)

½ Onion (minced/finely chopped)

500 ml Hot Vegetable stock (low salt/sodium or homemade)

Medium size potatoes (diced)

TBSP Pecorino Romano cheese

rosemary

Buffalo mozzarella (or Provolone)

Potato pasta has an extra hit of flavour thanks to some hidden ingredients, so start by creating a “soffrito” using carrot, onion and celery which will almost melt down by the time the dish is complete.

To make this, place the pot/pan on your stove at a medium heat and add 5 tablespoons of extra virgin olive oil (EVOO) along with diced onion, carrot and celery.

Mix using a wooden spoon then add some fresh rosemary and cook until it starts to soften – approx. 10 minutes.

Once ready, add the potatoes, along with 250ml vegetable stock, letting them cook for 10 minutes with the lid on.

Every now and then, stir the potatoes so they don’t stick to the pan and if they start to dry out, add more stock. Cook until they are nice and soft.

Once the potatoes are tender or soft enough, mash them down (slightly) and mix them well to combine.

Now, add your desired pasta shape and combine more vegetable stock covering the pasta – go ahead, add the UNCOOKED pasta to the pot!

Cook pasta for the time noted on the packet, stirring quite often to make sure it cooks well and evenly.

Make sure the pasta is ready (by tasting it!) and once the pasta it’s well cooked, add 2-3 generous tablespoons of pecorino romano cheese before removing from the stove and tossing to combine.

For the final touch, break a fresh buffalo mozzarella into uneven pieces and add to the pan. This should melt nicely and thicken up the mixture. Stir through quickly (but gently!).

https://www.youtube.com/watch?v=lvTbam23-tg

Potato pasta is a super creamy dish that might just change your life! To master this Neapolitan pasta recipe, add a few ingredients to a pot (including your pasta!) and add fresh mozzarella – can it get any better? The fresh aroma of rosemary combined with salty pecorino cheese creates the most intense flavour – even more than I could have imagined. Do not go past this recipe. Make it and you will be scooping up every last bite! (WARNING: You will be SHOCKED how I cook this pasta – but it’s actually traditional!)

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

#potatopasta #potatoespasta #pasta

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

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

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

⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Potato Pasta 
0:54 Introduction to Potato Pasta
1:30 Ingredients for Potato Pasta 
2:50 How to Cook the Soffritto
4:29 How to Cook the Potatoes
6:10 How to Mash the Potatoes
6:42 How to Cook Pasta with the Potatoes
8:45 How to Make the Pasta Creamy
9:53 How to Add Buffalo Mozzarella to Potato Pasta
10:36 How to Serve Potato Pasta
11:14 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!

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How to Make Creamy POTATO PASTA Like an Italian

Fresh Spinach Pasta

Baby spinach (5.29 ounces)

Sprinkle of salt

00 plain (8.8 ounces. All-purpose flour)

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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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.

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

🎬 #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!

Top 6 homemade italian food recipes from across the web

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Top Tags

Alfredo Pasta

Sicilian Arancini

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Fresh Spinach Pasta

Top 6 homemade italian food recipes from across the web

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

Top Tags

Alfredo Pasta

Sicilian Arancini

Pesto Pizza

Mushroom Pasta

Potato Pasta

Fresh Spinach Pasta

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