A few weeks ago I shared a “basic” make-at-home pasta recipe. Kathryn suggested I make spinach pasta next, so here we are!
The tricky part about making spinach pasta was to make sure I didn’t make it too wet. Every recipe for homemade spinach I could find started with cooked spinach, so I did as well. But once spinach is cooked it gets mushy and wet, and I didn’t want to lose the great nutrients. Instead of squeezing all the juice out, I simply drained mine. Then, instead of the usually flax seed gel, I combined the spinach, flax seed meal, and water in a food processor first, then let it sit. (Kind of like a spinach flax seed gel.) This worked surprisingly well!
¼ cup spinach, cooked and drained
2 tbsp flaxseed meal
4 tbsp warm water
2 tbsp light olive oil
1 ½ cups gluten-free flour (182 grams)
¼ cup tapioca (32 grams)
¾ cup brown rice (90 grams)
½ cup millet (60 grams)
½ tsp xanthan gum
¼ tsp salt
Puree the spinach, flaxseed meal, and water in a food processor until it is smooth. Let it sit for 10 minutes, then transfer to the mixing bowl.
Blend in the olive oil. In a separate bowl, stir together the flours, xanthan gum, and salt. Add it to the spinach mixture and blend until crumbly. From there, follow the process for the basic pasta to form small balls and feed them into the KitchenAid attachment. Let them dry until you are ready to make dinner.
I cooked mine for 3 ½ minutes, and they were perfect!