Pasta, green pasta, maybe red pasta, good pasta

The stuff you learn along the way, so simple now, why didn’t I think of it before.

We aren’t health nuts but we do like to hedge our bets a bit. For years I have made spinach pasta and sun dried tomato pasta, messy and wet pasta, pasta that wasn’t very good because of that spinach and because of those tomatoes.

See, I would make my basic pasta then throw in a handful of fresh spinach, the water in the spinach would then mess up the flour consistency and I would have to start adding flour till I had that nice ball of raw pasta dough.

For the sun dried version, I would throw in a handful of sun dried tomatoes in oil, and then start adding flour till it looked like pasta dough.

Doing this would always mess up the basic flour, egg, oil and water ratios. and I ended up with a boiled flour mixture that looked like pasta.

But now I have learned and it’s time to make a pasta dish and I said to myself ‘self, why not use your dried tomatoes, just put a cup of flour and 1/2 cup of dried tomatoes in the blender and get tomato flour’

Did it and I ended up with 1 1/2 cups of tomato flour. Then I said to myself ‘Don’t be corny, just get to the point and the point being to spread a 3 pound bag of power greens (spinach, kale and chard) on the drying shelves of your food drier and dry, then use the ground up greens with the flour’

It needs to be noted that 3 pounds of fresh greens produced 1 and 1/2 cups of dried, crumbled greens.

1 cup of flour and 1/2 cup of greens, in the blender and now I have power greens flour.

From this point, I just made pasta dough.

recipe:

  • The power greens flour plus enough cake four to have three cups of flour
  • 4 egg yolks
  • 1/4 cup olive oil
  • 1/8th teaspoon salt

Put all in a food processor and start processing, add water by the tablespoon  till you get a dough that sticks together, but isn’t sticky.

Put coarse dough on your work surface and kneed about 6 to 7 minutes, This helps with consistency and the ability to hold its’ shape by stretching and working the gluten in the flour.

Form a ball of dough, wrap in plastic wrap and refrigerate.

For the tomato pasta dough, just repeat the above steps.

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bjones

I love to read and cook, and I am at the age I am not afraid to share my opinion. There is the right way, the wrong way and Bill's way. 🙂
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