Spinach Pasta Dough



  • 420 g durum wheat flour
  • 80 g fine semolina (Semolina)
  • 2 eggs
  • 2 egg yolks
  • 120 g Spinach Puree (Blanched and Blended)
  • 1 teaspoon of salt
Take the flour in a deep bowl. Add fine semolina and mix. Make a well in the middle and break the eggs.
 Add salt and spinach puree and knead well until you get a hard and smooth dough.
Divide the dough into 2 equal portions and roll them out thinly on a floured surface. Lightly flour the dough you rolled out, fold it 3 fingers thick and cut it as thin as you want. Open and extend the cut rolls.


 

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