Fresh Spinach Pasta (Egg free)
I love it when a plan comes together. I was thinking about my many egg free peeps as we had been making a lot of fresh pasta with Sophie Budd this year, loaded with eggs.( All delicious, but if you have allergies, problematic of course!)
So what is wet enough to pull flour together? Loads of veggies. Cooked or uncooked. We are still working on a few other options as well. But we did the pumpkin pasta very quickly after this version. Also yummy.
The thing I love about this recipe is that there is no need to cook the spinach, just throw it all in and voila. Chewy amazing pasta, and although it is packed with spinach, it really doesnt change the flavour profile very much, so if you were trying to get the kids to eat more spinach, this could do the trick. It would make excellent mac and cheese, though officially it is not macaroni of course.
We served it with a super simple roasted cherry tomatoes and roasted garlic, plenty of EVOO and also loads of parmesan. You could serve it tossed through pesto of any description. They would all be amazing. The pasta is chewy in a good way, and a different texture than egg pasta, holds its shape really well so it can handle a heavy sauce. It is the whole deal! Enjoy.
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- 400 Grams baby spinach leaves
- 130 Grams semolina
- 430 Grams Bakers or Strong Flour BUY
- Pink Salt Flakes and pepper to taste BUY
If you're cooking your pasta straight away, get a large pot of salted water on to boil.
Place spinach in the Thermomix bowl. Chop 5 sec/speed 6. Scrape bowl and repeat.
Add remaining ingredients to the bowl. Combine 10 sec/speed 5. Scrape bowl and repeat.
Tip out dough on to a floured bench. Divide dough in to 3. Rest for around 10 minutes. Keep 2 thirds cover while you start rolling the first lot.
Roll out very thin. Adding flour to the bench as needed.
Cut pasta dough as you desire. We have tried cutting strips for fettuccini. We made large pieces for lasagne. The possibilities are endless.
Boil pasta in batches, in rapidly boiling water for about 3-5 minutes or to taste.
We served it with roasted cherry tomatoes and garlic, plenty of parmesan and seasoning. It was gone in no time.
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