Spinach Pasta with Roasted Red Pepper Sauce
 
Prep time
Cook time
Total time
 
Ingredients
Spinach Pasta
  • 4 cups baby spinach
  • 4 eggs
  • 2½ cups flour
  • reserved spinach water
Roasted Red Pepper Sauce
  • 2 cups roasted red peppers, diced
  • 2 cups baby spinach
  • 2 tablespoons chopped garlic
  • 2 tablespoons basil, julienne
  • 1 teaspoon olive oil
  • ½ teaspoon balsamic vinegar
  • Salt and pepper to taste
Instructions
Spinach Pasta
  1. Bring 4 cups of water to a boil. Add spinach and cook just until wilted, about 2 minutes. Remove and drain. When cool, squeeze out excess water. Reserve the spinach water.
  2. Puree spinach with 2 eggs. Set aside.
  3. Mound flour on a cutting board. Make a well in the center, add the 2 additional eggs and spinach puree.
  4. Slowly add flour into the center as you mix. I use my hands, but a fork is fine.
  5. Add more flour to board if necessary and knead into a smooth dough. Add a little reserved spinach water if its too dry. Roll into a ball and cover with a damp towel. Rest dough for about 15 minutes.
  6. Roll out dough to about ¼-inch thickness and cut into desired shape by hand or machine.
  7. Allow noodles to air dry for several minutes.
  8. Bring water to a boil. Add salt then carefully drop in noodles in small batches. Stir and return to a boil. Fresh pasta cooks quickly, in about 3 to 4 minutes.
  9. Drain and serve.
Roasted Red Pepper Sauce
  1. Combine all ingredients in a food processor. Pulse until chopped.
  2. Transfer to a medium saucepan and cook over medium heat until spinach wilts, flavors blend and sauce is thoroughly heated. Add a bit of pasta water if sauce seems too thick.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/spinach-pasta-with-roasted-red-pepper-sauce-choosedreams-sundaysupper/