Spinach Pasta Rags

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Spinach Pasta Rags

Yield Serves 8 as an entree or 4 as a main

Author Lucy Tweed

Prep time

30 Min

Total time

30 Min

Ingredients

• 100gm frozen spinach, defrosted and drained
• 1 egg
• 1 egg yolk
• 1 ts salt
• 250gm 00 tipo flour
• 2 tbs olive oil
• Semolina for dusting.

Instructions

1. In the small bowl of the breville all inone food processor, blend the spinach into a fine paste.
2. Scrape this into the bowl of the breville bakery chef hub and mix with the egg and egg yolk using the falt beater until well combined.
3. Add the flour and salt and gently fold until just combined, then switch to the dough hook, add the olive oil and knead for 5-7mins unti the dough is smooth and elastic.
4. If you gently press the dough with your thumb the indent should disappear, meaning the dough is elastic and the glutens are activated.
5. Place on a plate and cover with bowl in the fridge for an hour to rest the glutens.
6. When ready to roll, attache the pasta roller as start on the widest setting.
7. Divide the dough into 4 sections to roll out a quarter at a time.
8. Begin with the sidest setting and at speed #2, roll the pasta dough out 1-2 times per thickness, reducing thickness by one stip each time.
9. Once you have reached the thinnest setting run the pasta through 3 tims, dusting with s semolina to prevent sticking.
10. Cut the pasta into random rag triangle shapes and place on a tray dusted with semolina and cover with a cloth as you roll out the remaining. Because of the freshness of this pasta, blanching it for 1 minute is enough. Drizzle with oil and you favourite pasta sauce and eat immediately.

Nutrition Facts

Calories

328

Fat

10 g

Sat. Fat

2 g

Carbs

49 g

Fiber

2 g

Net carbs

47 g

Sugar

0 g

Protein

9 g

Sodium

619 mg

Cholesterol

90 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.