I’ve said this before and I’ll say it again. There is nothing better than fresh homemade pasta. You can add any flavor to fresh pasta and the options are endless.
When I was growing up my Mother would mix together a fresh summer pasta with plum tomatoes, garlic, basil and feta. This is an updated spin on that fresh pasta. These flavors compliment each other so well and the spinach puree in this pasta is subtle enough and looks absolutely beautiful.
I’m not going to say making pasta is easy, but once you get the hang of it and have a system down it goes by very fast and is great cooking therapy!
Cook Time 5
FOR THE PASTA
3 cups All Purpose Flour, plus more for sprinkling
3 whole Eggs
1 whole Egg Yolk
1 cup Spinach, packed
2 teaspoons Salt
1 teaspoon Garlic Powder
2 tablespoons Water
2 tablespoons Extra Virgin Olive Oil
3 whole Plum Tomatoes, seeded and chopped
1/2 cup Feta, crumbled
1/2 cup Parmesan, grated
Olive Oil, for drizzling
Salt and Pepper, to taste
In a blender or food processor add the packed spinach, salt, garlic powder, water and olive oil. Blend until smooth, completely smooth. If not blending properly add another tablespoon of water. Set aside.
On a clean and flat surface of your counter top, pile the flour and create a bowl in the middle of the flour. One at a time crack the eggs and the egg yolk into the center of the flour. Pour the spinach puree in the middle. Very gently start whisking the eggs and puree into the flour with your fingers and bring the edges of the flour over the top of the eggs.
Once the mixture starts to come together start folding the dough over onto itself. If the mixture is too tacky at this point sprinkle additional flour over the top and incorporate. Knead the dough a few times. The dough should feel soft and dry, not too wet.
At this point, you can freeze for later use. Lightly oil dough and wrap tightly in saran wrap. Thaw to room temperature when you’re ready to use.
If you’re ready to roll out your dough, cut your dough into 4 equal portions. Sprinkle some flour on your pasta machine and dough. Start with one of the portions and roll out pasta starting at the 0 setting on your machine. Work your way up on the settings slowly, careful not to tear the dough. Work your way up to a 6 or 7. I stopped at a 7 for linguine. Your preference on how thin or thick you want your dough. Continue with all 4 portions.
Cut your dough through the linguine setting and place pasta on a floured sheet pan. Gently toss the pasta in the flour. Set aside.
Cook pasta in salted boiling water for 2 minutes. Drain well and drizzle with olive oil, season with salt and pepper.
Toss in the tomatoes, feta, Parmesan, and basil.
Serve with a drizzle of olive oil, extra feta, and bread. Enjoy!