|Pasta & Spinach Pasta
3 1/2 cups flour (pref. unbleached stone-ground)
more flour for kneading and rolling
4 large eggs plus one yolk
Measure flour by gently spooning into a measuring cup - do not pat down! Sift measured flour into a mound on a clean countertop. Push flour from the center of the mound to the side to form a large round well. Lightly beat eggs with a fork and add to empty well. Using a fork, slowly incorporate flour from the sides of the well into the dough.
When you can no longer mix with a fork, use your hands to mix in remaining flour until it is no longer sticky. Form into a ball, cover with a damp towel and set aside. Clean and dry table, sprinkling with more flour.
Uncover dough and knead with the heel of your hand, adding flour as needed, until smooth, about 5 minutes. Cut into 4-6 pieces and cover with damp towel.
Flatten 1 piece of dough so it will fit through the widest setting of a pasta machine. Run through rollers 3 or 4 times, dusting with flour as needed. Reduce thickness of rollers 1 notch at a time and roll as thin as desired. Thin for lasagne, slightly thicker for linguini and thicker still for pappardelle. Switch to cutting rollers, cut pasta and lay on a plate, sprinkling each layer with corn meal. Refrigerate for later use if desired. Best if made earlier in the day.
When ready to serveÉ Boil pasta in well-salted water to desired texture. Toss with hot sauce in pan and serve.
(Essential for classic Lasagne Bolognese)
10 oz fresh spinach
2 large eggs
3 1/2 cups (14 oz.) flour
Rinse and stem spinach (stemming not required with baby spinach), cook in boiling salted water to wilt, remove. When cool enough to handle, squeeze out water and chop finely.
Prepare pasta as above, adding chopped spinach with the eggs.