Instruction for Use

English

Spinach Pasta

1 package (10oz.

[286g]) frozen

chopped spinach,

thawed

1tablespoon (15 ml)

water

4 large eggs

(

⁄8 cup [205 ml] eggs)

4 cups (500 g) sifted

all-purpose flour

Place spinach in a towel and wring out all water

until spinach feels very dry. Finely chop spinach

using a food grinder attachment, food processor

or blender.

Place chopped spinach, water, eggs, and flour in

mixer bowl. Attach bowl and flat beater. Turn to

Speed 2 and mix 30 seconds.

Exchange flat beater for dough hook. Turn to

Speed 2 and knead 2 minutes. Remove dough from

bowl and hand knead for 1 to 2 minutes. Divide

dough into eight pieces before processing with

Pasta Sheet Roller attachment.

Follow cooking instructions, See below.

Yield: 1

⁄

pounds (750 g) dough.

To Cook Pasta

Add 2 teaspoons salt and 1 tablespoon oil

(optional) to 6 quarts (5.8 l) boiling water. Gradually

add pasta and continue to cook at a boil until pasta

is “al dente” or slightly firm to the bite. Pasta floats

to the top of the water while cooking, so stir

occasionally to keep it cooking evenly. Drain in a

colander.

Dry pasta – 7 minutes

Fresh pasta – 6 minutes

PASTA RECIPES