Spinach Pasta Dough 💚✨ Recipe: 40g spinach purée - start with about 150–200g fresh spinach 180g egg (1 whole egg the rest yolks) 400g 00 flour Blanch the spinach for about 30 seconds in hot water, then transfer to an ice bath to stop the cooking and so you maintain that bright green color. Blend into a purée. I like to use mostly yolks here, the spinach makes the dough softer, and extra yolks give it more structure, which I prefer for shaping. Mix the purée with your eggs, or you can just blend
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Spinach Pasta Dough 💚✨ Recipe: 40g spinach purée - start with about 150–200g fresh spinach 180g egg (1 whole egg the rest yolks) 400g 00 flour Blanch the spinach for about 30 seconds in hot water, then transfer to an ice bath to stop the cooking and so you maintain that bright green color. Blend into a purée. I like to use mostly yolks here, the spinach makes the dough softer, and extra yolks give it more structure, which I prefer for shaping. Mix the purée with your eggs, or you can just blend
46.4K views10 months ago
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