Spinach Pasta With Whole Wheat Flour Recipe

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Today I propose to you to make spinach pasta with whole wheat flour recipe. This basic dough recipe will serve you to make all kinds of noodles and all kinds of stuffed pasta you want. Such as sorrentinos, ravioli or raviolones, for example.

A homemade pasta made at home is never compared to a purchased one because we really know what it is made of. We make it ourselves and with ingredients that we know its quality. We also check that it is 100% whole grain and does not a mix of flours. Because many times products that claim to be whole grain are sold, when in their composition they really are not.

Let’s talk a bit about the recipe:

This homemade pasta recipe is made with very few ingredients and are easily accessible, nothing out of the world. Preparation is simple and without much work. It can be done with or without a machine to stretch the pasta (although if you have one you will save a lot effort). It is a very fresh-tasting pasta that can be combined with different fillings and different types of sauce.

This dough has a lot of moisture, provided by the spinach. To stretch it out so it doesn’t stick, you’ll need to constantly sprinkle the dough with flour. As you do not have the accessory to cut the noodles, you can make a roll with the already stretched pasta and with a sharp knife cut the noodles to the width you need.

Four people eat with these proportions of ingredients. To prepare this spinach pasta with whole wheat flour I did it in my processing machine because it was not a large quantity (it is practical, easy and quick to do). If you don’t have a processor machine you can make the spinach puree with a blender and the rest by hand.

The pasta is cooked in plenty of boiling salted water, in batches if it is a large quantity. This prevents the water from cooling down and the noodles sticking. As soon as the pasta is thrown into the pot, stir. The cooking time varies between 1 and 5 minutes, depending on the type of pasta, noodles or stuffed, or desired cooking point.