Lilac Spinach Pasta
a homemade pasta recipe
Janette is a self taught pasta enthusiast from Webster, New York. American born but Italian ancestry runs in her veins. Throughout the years trying out different hobbies and cooking techniques pasta was a whirlwind of a love affair. The early days were wildly delicious failures, but with practice and persistence pasta had become an art form all on its own.
A floral and fun recipe, to bring the outside in.
TIME (ACTIVE) | 1 H
TIME (INACTIVE) | 30 M
TOTAL | 1 H 30 M
4 SERVINGS
| 6 oz
SPECIAL EQUIPMENT:
PASTA MACHINE
1.25IN ROUND CUTTER
SKEWER OR SMALL BORE DOWEL
FORK
BENCH SCRAPER
Make the pasta
- On your bench measure out your first 100g of 00 and 60g of semolina flour and pour onto your work surface together.
- First up will be the light purple. You will need 1 tbsp or 9g of purple potato powder. To this you will add 80g of tepid water.
- Begin mixing your liquid inside the well to hydrate the color and then begin mixing in small amounts of flour and as that is absorbed continue mixing in more. Once you have created a thick pudding like consistency and the liquid portion will not run off the bench if the well is broken, begin chopping and mixing with your bench scraper. Continue to chop until a scrambled egg appearance has emerged then begin combining with your hands into a rough shaggy ball. At this point you will start kneading the dough. Knead for approximately 7 minutes, cover/wrap and set aside.
- Next up is the dark purple. This requires the same flour combination as the light purple. After flour is made into a well add 1 tbsp of ebony carrot powder, and the same 80g water. Mix as above.
- At the completion of both doughs allow them to rest for 30 minutes from the time the final dough was completed.
- Once your dough has rested, cut your dough in thirds, covering and setting aside the remaining portions.
- This open portion is your active dough we will pass this through this pasta machine. Starting at the largest setting pass thought once and then fold both edges to the center overlapping to create thirds. Once you have clean edges coming out of the machine you do not have to fold into thirds any further. Increase the thinness on your machine and begin passing it again and again until you reach setting 6 or your 3rd to 4th from thinnest setting. Pass your dough through that final setting twice.
- You will now find you have a small sheet of pasta take this sheet and set it along your work surface and roll out the second color.
- With your 1.25 in round cutter cut out as many pairs of each color as you can from your prepared sheets. Remove the scrap crumple up and set aside covered it will be used again.
- To form this shape gently fold two circles in half and stack on top of each other the same way. Be sure to not let the inside of the folds stick. With a skewer or small bore dowel press the two pieces together starting at the middle of the top of the curve and the middle of the bottom folds. This will stick the two together. Then scoop up the piece and open and pinch the “wings” together to have a flower/ clover shape. This will make 4 small scoops for the sauce to fall into. Repeat with both colors for all dough.
Sauce:
- In a frying pan add in olive oil and garlic and heat until fragrant. Add in all washed spinach and cook until wilted. During this time cook your pasta in salted boiling water. Once the spinach is wilted add in your 5oz marscapone cheese and 1/2 cup pasta water. Melt the cheese add salt, pepper and nutmeg at this time. Taste test your sauce and add in your pasta mix until well coated and serve immediately. Top with fresh parmesan.
2-3 days refrigerated.
If your dough is getting sticky or is getting rippled from the machine sprinkle lightly with semolina flour on both sides and continue rolling until desired thickness is achieved.
powder
Imparts a delightful shade of purple to cakes, pastries, frostings, and candies without the need for artificial dyes.
2 oz - JAR$5
8 oz - REFILL$13
ground
Nutmeg has a warm, sweet, slightly pungent aroma and taste. Ground nutmeg is a clumpy, light colored, orange-brown powder.
0.32 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
