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–+ servings
Garganelli Made From Rich Egg Dough And Spinach Dough With Caramelized Shallots And Anchovies
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Spinach Egg Dough

You do not taste the spinach in this dough, all it does is lend colour to the pasta
Recipe Category: Italian
Makes enough for: 400 grams
All Rights Reserved: Adapted from The Pasta Man page 32

Ingredients

  • 150 g baby spinach leaves
  • 1 egg
  • 250 g 00 flour
  • 1 egg yolk
  • 15 mls olive oil

Method

  • Place the spinach leaves into a colander and wash
  • Shake the excess water off the leaves and then place into a non stick frying pan
  • Place over a medium to high temperature and cook until the spinach has wilted
  • Place the spinach back into the colander and rinse under cold water
  • When cool enough to handle, squeeze out the excess water
  • Place the spinach and egg into a blender and blitz until smooth (your yield should be 100g)
  • Place the spinach, flour, egg yolk and oil into a stand mixer bowl
  • Use a dough hook to combine until a dough forms then knead for 10 minutes
  • Bring the dough together by hand before tipping out onto a piece of cling film
  • Flatten into a disc and cover tightly
  • Place into the fridge for at least 30 minutes, or overnight if you have time
  • Roll out and use as needed