While we were getting our carpet cleaned today and looking for a new car, I decided to start the process for making this very labor intensive lasagne. Yes, most of our furniture is in the kitchen so that it’s off the carpet, but whatever, I’m determined! So, here we go…
Recipe courtesy of RouxBe.com.
This lasagne is extra special because it’s made with homemade/handmade spinach pasta.
First blanch one cup of fresh spinach.
Then, squeeze out the excess water with a kitchen towel.
Finely chop the spinach, then mix with 5 eggs.
The recipe calls for 3 1/2 cups of all purpose flour, but I decided to use “00” flour since my favorite pasta recipes use this type of flour….it’s better quality and gives the pasta a chewy texture. I made pasta once before with all purpose flour and the texture was much smoother, almost like a rice noodle.
Also, I usually use my stand mixer to make the pasta dough, but this time I decided to try it the old fashion way. Make a well with the flour and pour the egg mixture in the middle. Slowly incorporate the flour with the egg mixture until it is thick enough to knead. Knead the dough for 10 minutes.
This was A LOT of work and very messy. I’m glad I tried it, but I’m going to go back to using the stand mixer from now on. It’s so much easier! You just put all the ingredients in the bowl and let it mix with the dough hook for 10 minutes.
When the pasta dough is ready, wrap it in plastic wrap and let sit for at least 30 minutes at room temperature.
Then, roll the pasta to the thinnest setting on the pasta roller.
Number 8 on the Kitchen Aid is SUPER thin. The pasta is so delicate.
Cut into square pieces and separate with parchment paper for storage. Wrap in plastic wrap and store in the freezer or refrigerator depending on when you are planning on using the pasta.
Hopefully, I will be able to make the rest of the lasagne tomorrow, so I just put mine in the refrigerator. Can’t wait to try this beautiful spinach pasta!!!
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