Spinach Pappardelle
Cook time: 45 minutes
Serves: 2
INGREDIENTS:
Pasta
- 1.5 cups whole wheat flour (200 grams)
- 2 eggs
- ½ lb fresh spinach
- ⅓ cup olive oil
- 2 cloves minced garlic
- ¼ tsp red pepper flakes
- zest and juice from one lemon
- kosher salt
- black pepper
- minced tender herbs such as dill, basil, parsley or cilantro for garnish
- freshly grated parmesan cheese for garnish
PREPARATION:
Bring a large pot of water to a boil. Fill a large bowl with ice water and set to the side. Add the spinach to the boiling water and cook for 30 seconds. Use tongs or a spider strainer to transfer the spinach from the boiling water directly into the ice water. Turn the heat off of the pot of boiling water but reserve for cooking the pasta.
When cool enough to handle, use your hands to remove the spinach from the water, squeezing out as much water as possible. Place the spinach in a clean dishcloth and squeeze out additional water. Transfer the spinach to a blender and add two whole eggs along with a generous pinch of kosher salt. Blend spinach and eggs until very smooth. Set aside.
Place the flour in a large mixing bowl and use your hand to create a small well in the middle. Pour the spinach-egg mixture into the well. Use a fork to slowly whisk the spinach into the flour, bringing the flour into the mixture until it is all incorporated and has formed a shaggy dough. Lightly flour your hands and knead the dough until it comes together in a ball. Transfer the dough to a floured surface and continue to knead until the dough is smooth and releases back when you poke it with your finger. Wrap the dough in plastic wrap and set aside to rest at room temperature for at least 30 minutes and up to one hour.
Divide the dough ball in half, placing one half back in the plastic wrap to keep from drying out. Using the pasta rolling attachment for your stand mixer (or similar pasta rolling tool), set to the widest setting to start. Flour the dough and then use a rolling pin to flatten until thin enough to pass through the pasta roller. After the first pass through the roller, lay the dough in front of you, horizontally, fold both ends inward, flour if dough is sticky, and pass back through the widest setting of the pasta roller. Continue to pass the pasta through the dough roller, adjusting the setting each time so the pasta becomes thinner. If the pasta feels sticky or is beginning to tear, dust with flour on both sides in between rolling; spinach pasta dough tends to be very sticky for me and requires a fair amount of flouring between each rolling. The dough is ready when it is thin enough to see the outline of your fingers through it when held up to the light.
Lay the pasta sheet out horizontally on your work surface. Trim the ends, ensuring they are straight, and fold the pasta sheet in half. Fold in half twice more, until the pasta sheet is close to the shape of a square. Rotate the pasta so that the side with the open edges is at the side, the closed side of the pasta square closest to you. Use a sharp knife to slice the packet into eight pieces. Separate the sliced noodles and gently unravel them. Set the noodles in a small pile and toss lightly with flour to keep from sticking. Set aside.
Bring the pot of reserved spinach cooking water back to a boil. Set a large skillet over medium-low heat and add the olive oil. Once warmed, add the garlic, lemon zest, and red pepper flakes. Allow to cook over medium-low heat until the garlic is fragrant, stirring often to make sure the garlic doesn’t burn. While the sauce is warming, add a generous palmful of salt to the water and then transfer the spinach noodles to the water. Cook for 2 minutes until just tender. Transfer the noodles directly to the sauce and toss until combined. Squeeze fresh lemon juice over top and season with ¼ tsp kosher salt and fresh ground pepper. Continue to cook for 1 minute more before transferring to a serving bowl. Garnish with herbs and parmesan cheese and serve immediately.