I seriously believe I was either Italian or Mexican in a past life. I love everything about Italian and Mexican food oh so much!! I can live off both and never ever get tired of it. Lately, I have been trying to make everything homemade. Trying to steer away from processed food as well as eating out so much. My version of baby steps to eating healthier, hehe.
A few weeks ago, I was at the thrift store on post. I rarely find things there since it’s really not that big and everyone else in the military community loves to go thrifting and are just as cheap as me, ha! I mean come on, most military personnel do not get paid that well if they aren’t officers. Thrifting, couponing, and any way we can save money is always best. Well, I found a pasta drying rack for $2, brand new!! Yes, brand new! I was so psyched! I have never made my own pasta before and I was just telling my [gir]lfriend that I wanted to try. I went out and [finally] bought a rolling pin too. I was so pumped to get in the kitchen.
Recipe was found here. I will also post it below for a quicker reference. I used more spinach and used fresh ones rather than frozen as the original recipe calls for.
- 1 tbsp olive oil
- 2 cup fresh spinach
- 1 clove of garlic (finely minced)
- 1 tsp salt
- 2 large eggs
- 1 large egg yolk
- 2 cups flour
- Add olive oil to pan on medium heat.
- Once heated add garlic.
- Just as garlic is beginning to brown add spinach, and salt.
- Saute until spinach is cooked.
- Remove from heat, puree until smooth in food processor.
- In a bowl, combine two eggs, one egg yolk, and spinach mixture, beating until combined.
- Place two cups of flour on countertop, creating a well in the center (like a volcano).
- Pour egg/spinach mixture into center of mound of flour.
- With a fork, begin mixing egg into flour, scraping flour into the liquid as you stir liquid in a circular motion.
- Once most of the liquid has been absorbed, begin mixing flour in with your hands.
- Continue mixing flour until a dough forms. You may not use the entire two cups of flour.
- Once your dough has form, begin kneading for about 10 minutes, sprinkling with flour as necessary.
- Once dough becomes smooth, and is no longer sticky, cover tightly with plastic wrap, allowing dough to rest for about 30 minutes.
- Once rested, making into desired pasta.
I rolled it out very thinly and used a pizza cutter to make fettucine. They were all different sizes but no problem. There’s beauty in imperfection. I decided to dry them out a little to save some for later. Tonight, I’ll be making these with a Tuscan garlic chicken with mushrooms.