Our spinach harvest this year (2017) has been extraordinary. We grow it in our gutter gardens which makes it easy to plant, water, feed, grow, and harvest. I like to cut the outer leaves of the spinach, giving it a “haircut,” if you will. That gives room for more leaves to grow from the center. As long as the weather holds up in a cooler manner, then our spinach harvest keeps continuing. This year was perfect so far with plenty of rain this spring and not too hot.
My second large harvest gave me a pound of spinach. I didn’t know how to preserve the dark green leaves full of minerals and vitamins. So I decided to make some spinach pasta. Blending with egg and flour in a pasta dough makes a great way to preserve and save the spinach in a unique manner.
Sometimes kids don’t like to eat spinach. I know when I was a little girl, I hated eating sautéed spinach or creamed spinach. So gross!! Well, things have changed now. I love it. But I also don’t want my kids to be the same as me. I like to disguise the “gross” vegetables into simple food items like pasta. The kids won’t even know they are eating spinach.
Cost to make this recipe.
If you purchase all the ingredients to make this pasta, then it should cost roughly $4.67. We grow our spinach in gutter gardens every early spring, so this recipe price is reduced drastically. I make this pasta for about $0.50 for the entire healthy batch.
We would love to hear from you, so comment and rate the recipe down below. Also, check out more preserve the harvest recipe posts.
This recipe was adapted from an unknown pasta cookbook. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
Blend together egg and spinach leaves until everything looks smooth. You can use an immersion blender or a food processor.
Add flour until dough forms a nice ball. Let the dough ball rest for at least an hour.
Roll out on flour surface or run dough through a pasta maker attachment, dusting with extra flour if the dough is too sticky.
Lay out large sheets of pasta on a floured counter and dust the top with flour. Let the pasta dry out for about 10-15 minutes.
Cut slightly dry pasta with a knife or run sheets through a pasta attachment on a stand mixer into the desired shape. Let cut pasta dry out on counter for another couple of hours or in a dehydrator. You can also put in a bag and set in the freezer.
