Large batch of spinach pastagreenspun.com : LUSENET : Cooking & Crafts : One Thread
Here is my basic pasta recipe that I used to teach at the local kitchen store. When I developed this you could not get semolina flour unless you lived in the city and it was a premium price. Now you can find it everywhere. I used regular all purpose flour with good results. I haven't made this in a long time but I would think you could substitute semolina flour.
Basic Pasta Recipe
1 pound spinach, fresh or frozen
4-5 cups of AP flour
1 teaspoon salt, omit if using salted butter to saute spinach in
1 Tablespoon or more of olive oil
Few Tablespoons of butter for sauteing spinach
1) Saute spinach in butter until wilted and softened. Drain well - squeeze moisture out of spinach.
2)In a food processor, blend spinach, eggs, and salt, until it is a fine green liquid.
3) In processor or mixer(I suppose you could do this by hand); Add oil, add flour a cup at a time kneading until it is the right texture, similar to bread flour. This need to be kneaded like bread dough and should be shiny, elastic and not sticky.
* If you want egg pasta omit the spinach.
-- Susan in MN (email@example.com), April 23, 2002