Fresh Spinach Pasta
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Date: 2019-07-25
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Comments and reviews: 10
Monsieurr Claw
Since I'm lazy and I own whatever you call Kenwood's equivalent of a Kitchenaid, I ddeveloped the following method: Use about 100-110 grams of flour per Egg (plus however much is needed to compensate for extra ingredients, such as the spinach water. Add the fluids to the bowl, use a Mixing (K hook in my case) attachment and start incorporating the flour slowly, scraping it off the attachment every now and then. Once all the flour is incorporated, switch to a hook attachment, let that smack the dough ball around for 10 minutes and then continue as chef john shows (including resting for 1 hour. Oddly enough, I hate doing the pasta machine part on these electronic attachments - I find I can go much faster just using an old fashioned lever operated style. Passing the pasta through multiple times is basically another kneading, giving it an even smoother mouthfeel.
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Since I'm lazy and I own whatever you call Kenwood's equivalent of a Kitchenaid, I ddeveloped the following method: Use about 100-110 grams of flour per Egg (plus however much is needed to compensate for extra ingredients, such as the spinach water. Add the fluids to the bowl, use a Mixing (K hook in my case) attachment and start incorporating the flour slowly, scraping it off the attachment every now and then. Once all the flour is incorporated, switch to a hook attachment, let that smack the dough ball around for 10 minutes and then continue as chef john shows (including resting for 1 hour. Oddly enough, I hate doing the pasta machine part on these electronic attachments - I find I can go much faster just using an old fashioned lever operated style. Passing the pasta through multiple times is basically another kneading, giving it an even smoother mouthfeel.
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Bill Mercer
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Hello, We are hiring to test our new SleepAid product. you will be paid 300 for the test. We will send you the product free of cost and will set up a short survey about the taste, smell and the overall experience of the product. We need our Product to be checked by several people and we are offering you 300 via Cheque or PayPal if you would test our Product. If everything goes smoothly, we may ask you to test out something for us in the future. If interested Please write SleepAid and send us at +1(629) 222-5095 Bill MercerHRSleepAid
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Mac Brewster
Stop boiling everything out of your spinach and squeezing what's left down the drain It is easier and much better to dehydrate your spinach until crispy like kale chips. Now blend your crispy spinach to a powder then add it to your flour and go from there. You will get a much richer spinach flavor with all the vitamins, minerals and micronutrients intact.
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Stop boiling everything out of your spinach and squeezing what's left down the drain It is easier and much better to dehydrate your spinach until crispy like kale chips. Now blend your crispy spinach to a powder then add it to your flour and go from there. You will get a much richer spinach flavor with all the vitamins, minerals and micronutrients intact.
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tommaso faoro
I once made fresh pasta doing half a batch with this method and the other one without spinach, it doesn't change much but it's nice to have green and yellow in your pasta dish. It's called paglia e fieno in italy and my favorite way to serve it is with a four-cheese mornay sauce (parmigiano, groviere, gorgonzola, mozzarella)
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I once made fresh pasta doing half a batch with this method and the other one without spinach, it doesn't change much but it's nice to have green and yellow in your pasta dish. It's called paglia e fieno in italy and my favorite way to serve it is with a four-cheese mornay sauce (parmigiano, groviere, gorgonzola, mozzarella)
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james37603
The mushrooms, butter and olive oil looks good. Maybe you could do a video on that. I like pasta with garlic and oil. Get it at the resturant. Done it at home and I can not get it to taste very garlicky and a bit sweet. Done it with lot of garlic was not that good, bit and bitter. Thank you
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The mushrooms, butter and olive oil looks good. Maybe you could do a video on that. I like pasta with garlic and oil. Get it at the resturant. Done it at home and I can not get it to taste very garlicky and a bit sweet. Done it with lot of garlic was not that good, bit and bitter. Thank you
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Adam
john, i love you man. great chef, san franciscan (me too, and all around good guy. that said, i think you need to step your pasta game up not the noodles themselves but like the flavors you choose. your pasta playlist is totallly WACKKKK YO - you can do better. -a fan named tim boo ps. go dubs
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john, i love you man. great chef, san franciscan (me too, and all around good guy. that said, i think you need to step your pasta game up not the noodles themselves but like the flavors you choose. your pasta playlist is totallly WACKKKK YO - you can do better. -a fan named tim boo ps. go dubs
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SS4Xanatos
I'm trying to do a similar idea using spinach and kale (for the added health benefits) but I want to use as little actual pasta as possible (because I'm trying to make it ketogenic. What is the absolute least amount of pasta you need to be able to make pasta from spinach/kale?
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I'm trying to do a similar idea using spinach and kale (for the added health benefits) but I want to use as little actual pasta as possible (because I'm trying to make it ketogenic. What is the absolute least amount of pasta you need to be able to make pasta from spinach/kale?
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Callelle
would you be able to use a different type of flour to make the pasta? I know almond flour is a good substitute for semolina, i've used it to roll out pizza dough before and they have a similar texture, but would you be able to use say coconut flour instead of the AP flour?
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would you be able to use a different type of flour to make the pasta? I know almond flour is a good substitute for semolina, i've used it to roll out pizza dough before and they have a similar texture, but would you be able to use say coconut flour instead of the AP flour?
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kkhorimoto
Is there any danger in letting these noodles with raw eggs dry out on your countertop? I've made fresh pasta before, but I read that you should either cook it immediately or freeze it. The dried pasta that you buy in the store doesn't have eggs at all, I think
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Is there any danger in letting these noodles with raw eggs dry out on your countertop? I've made fresh pasta before, but I read that you should either cook it immediately or freeze it. The dried pasta that you buy in the store doesn't have eggs at all, I think
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Sam Parker
I always enjoy the videos you upload. You explain everything in detail thats easy to understand. Im new to cooking and tried some of these recipies and for the most part all of them have turned out well. I cant wait for another one to try out Thank you
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I always enjoy the videos you upload. You explain everything in detail thats easy to understand. Im new to cooking and tried some of these recipies and for the most part all of them have turned out well. I cant wait for another one to try out Thank you
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