Fresh spinach pasta
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Easy - April 2021
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Serves 6 (makes about 600g) -
Hands-on time 15-30 min (using a food processor) or 1 hour (by hand), plus 30 min resting
Welcome the spring weather by making fresh homemade green spinach pasta – either in a food processor or by hand.
Now make this recipe for wild garlic ravioli using your fresh pasta – it’s spring on a plate and totally worth the effort.
- Calories
- 319kcals
- Fat
- 6.8g (1.4g saturated)
- Protein
- 12.1g
- Carbohydrates
- 50.8g (0.8g sugars)
- Fibre
- 3.1g
- Salt
- 0.2g
delicious. tips
Make the pasta dough up to a day ahead. Wrap well to stop it drying out, then chill. Bring to room temperature at least 2 hours before rolling. Or freeze the dough in an airtight container for up to 3 months. Defrost overnight at room temperature, then roll and shape as in the recipe.
If the dough is too sticky to handle, knead in more flour, a little at a time, until the dough is smooth and elastic. If it’s a little dry, add a splash of water and knead until smooth and elastic.
Foraging for wild garlic: Wild garlic grows between March and June. You’ll probably smell it as you get near, especially if you’re walking through a patch. Look for clusters of broad, pure green spearhead-shaped leaves growing in damp areas of deciduous woodland, often close to water – and often near bluebells. If it’s flowering, you’ll see pretty white petalled flower heads sitting on a single stem shooting up from connected leaves. If you’re at all unsure, rub a leaf between finger and thumb to release the garlicky aroma.