Without even realizing it, Kristine, Andy, Ani and I did celebrate St. Patrick’s Day last Tuesday by making green spinach pasta! I used spinach that I picked fresh from the hoop house, which is super sweet this time of year because of the freeze/thaw cycles. The pasta turned out very good, I even found it had a sweet taste to it. If you don’t have access to hoop house grown spinach, organic spinach from the grocery will work just fine.
Recipe can be found at Smitten Kitchen’s Post Fresh Spinach Pasta. Since I didn’t stray from this recipe, I encourage you to go there for the details.
I will say Deb Perelman was right about squeezing every inch of water out of the steamed spinach before incorporating it into the flour. I didn’t do this, and ended up using an extra 1 cup of flour to make the dough dry enough to work. This makes a large quantity of pasta. The leftovers (if you’re lucky enough to have some) should be stored with a drizzle of olive oil on the noodles and work the oil in a bit to keep the noodles from sticking.
We topped the spinach pasta with Italian Meatballs and delicious cajun blend tomato sauce that my sister-in-law, Connie Cotter was nice enough to preserve for us last summer.