or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Prepping spinach puree for spinach pasta?
New Posts  All Forums:Forum Nav:

Prepping spinach puree for spinach pasta?

post #1 of 6
Thread Starter 

I was cleaning around the house and found on of my kitchenaid pasta rollers which reminded me I should be making fresh pasta more often! So, I'd like to do something like a spinach spaghetti and was thinking conceptually how I would approach it. I want more than just the liquid but I realize that with a pasta as delicate as spaghetti I will need fine control over the consistency of the spinach.

 

Side note: In a previous discussion I was enlightened to placing leaves of herbs in between the flat pasta then rolling it a final time. In that context though it was for ravioli pasta. I'd be wary of trying it with fettuccine let alone spaghetti even though spinach is a pretty soft leaf.

 

So while taking into consideration the liquid control needed for making fresh pasta, does anyone have experience doing this? I was thinking possibly using my ninja blender but then it occurred to me that I have grinding plates for my mixer too. They are designed for meat or nuts but I wondered if that might be a way to create a spinach puree without adding much extra liquid? I suppose I could then pick a strainer of the right size to get the consistency. Any thoughts?

post #2 of 6

Food process the spinach and simply add your egg, seasoning and flour. Make the pasta dough and go. Easy. Used to make it every Sunday for a Brunch station.

post #3 of 6
Thread Starter 

Thanks chefross.. I'll give that a go.. guess I was over complicating it!
 

post #4 of 6

Make sure to squeeze out all H20 from spinach..

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 6
Thread Starter 

chefdb.. I was thinking that I would use that tasty h2O in the normal recipe, I mean pasta dough still requires liquid right? I figured if nothing else I'd have to add liquid?

 

Edit: My bad, there is very little liquid added, the eggs are most of the moisture but there is a little added. I'll press it out and reserve the juice to use in place of water. Wonder if my ricer would work as a press.. might not be fine enough.

 

Thanks!

post #6 of 6
Quote:
Originally Posted by eastshores View Post
... Wonder if my ricer would work as a press.. might not be fine enough.

 

Thanks!

Line with cheese cloth, messy but works!

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Prepping spinach puree for spinach pasta?