© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jun 27

Fresh Spinach Pasta






Place spinach in the food processor and pulse until evenly chopped, don't liquidate. Add flour and blend until spinach and flour are evenly mixed. Crack eggs into a separate bowl, mix and then add them to the pasta, (we don't want egg shells in the pasta). Add olive oil and a little salt. Pulse the food processor a few times and then let it run until the pasta forms a ball. You may need to add additional flour to the pasta.


Remove the ball of dough from the processor. Knead on a well floured surface for a few minutes to activate the gluten. Cover the pasta with plastic wrap and let it relax in the fridge for 30 minutes.


Divide the dough into four equal pieces. Roll out the dough on a lightly floured surface, using a rolling pin. Roll it out until it is very thin like an old Beatles record. You may also use an electric pasta-rolling device.


Let the dough air dry for a couple minutes. You can use this pasta to make ravioli, cannelloni, or tortellini. To make the linguini, use a sharp knife and cut the dough into 1/4 inch strips. Cook the linguini, add olive oil and salt to a large pot of boiling water drop in the pasta, stir the pasta as it cooks to keep it from sticking together.


Cooking fresh pasta is the opposite of cooking dry pasta.

We cook dry pasta until it becomes tender and FRESH pasta until it becomes firm, about 5 minutes. When the pasta is done drain it and place it in a serving bowl.


Drizzle the pasta with extra virgin olive oil, salt and pepper and lots of parmesan cheese.


*You may use this pasta with any sauce you like.

*You may also eliminate the spinach to make simple egg pasta.

*You may also add other flavorings to the pasta dough such as basil, lemon zest, how about adding "Tang" the drink mix, for Orange Pasta...




Pasta Dough:

2 cups spinach

4 cups flour

6 whole eggs

2 tablespoons olive oil

1 teaspoon salt


1 extra cup flour


The Finished Pasta:

olive oil

parmesan cheese

salt and pepper to taste

New Posts
  • PROCESS: Prepare the Morels: Slice the mushrooms in half lengthwise and soak them in lightly salted water for about 20 minutes. Drain and dry them on paper towels. Place three bowls on the counter. Fill the first with flour, the second with buttermilk and the third with flour again. Season each with salt and pepper. Bread the Morels by dredging them in flour, then buttermilk and then flour again. Place the morels on a baking sheet and refrigerate for about 15 minutes before frying. This will help the batter stick to the mushrooms. Dust mushrooms in flour again just before frying. Fry the morels: In 350 degree oil that is at least 3 inches deep. When the morels float and turn golden brown, remove them from the hot oil and drain on paper towels. Green Onion / Scallion Mayonnaise (This recipe is 1/2 of what I made in the video) Place green onions in the food processor with the lemon juice, salt, pepper, hot sauce, worcestershire sauce, egg yolk. Turn on the food processor, with the motor running, slowly add olive oil until the mixture becomes thick like mayonnaise. * Store Scallion Mayo in the fridge for up to a week to use in other recipes, such as potato salad To Serve: Cut a loaf of French bread in half lengthwise and spread generously with scallion mayo. Load the morels onto the bread... WOOF! INGREDIENTS: 10 morel mushrooms Flour Buttermilk salt and pepper Scallion Mayonnaise 1 loaf French Bread Scallion Mayonnaise 1/2 cup green onions 1/2 lemon, juiced 1 tablespoon tabasco 1/2 tablespoon worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon pepper 1 egg yolks 1/2 to 1 cup olive oil
  • PROCESS: Cut two slices of bread on an angle about 1/2 inch thick using a serrated knife. Spread with butter or mayonnaise on the two outside pieces. Heat a frying pan to about 350 degrees. Drop the first slice of bread, butter or mayo side down, top with Swiss cheese. Drop the second slice of bread on the grill and top with mustard (or pesto) and cheddar cheese. Top with two slices of cooked bacon and two slices of grilled tomato. Flip the first slice swiss cheese) onto the side with tomatoes. Cover with a lid to keep the steam in and help the cheese melt. Serve with Tomato Basil Soup (see recipe in soup chapter) * Try mayonnaise instead of butter when grilling grilled cheese sandwiches, it caramelized beautifully! * Texas Toast also works great for grilled cheese sandwiches. * Thin white bread and American cheese are not cool... INGREDIENTS: Recipe makes ONE Sandwich: 2 slices Swiss cheese 2 slices cheddar cheese French, Italian or artisan bread 1 tablespoon mayonnaise or butter 1 tablespoon mustard or pesto 2 slices cooked bacon 2 slices grilled tomato
  • PROCESS: Cook the Corned Beef: Remove corned beef from the package, place in a large pan or dutch oven cover with water. Add the little seasoning package, turn heat to high, bring to a boil. Turn the heat down so the water stays at simmer, but do not allow it to boil. Cover with a lid and cook "low and slow" for 2-3 hours. The corned beef should be very tender and almost falling apart. Remove from water carefully and cool to room temperature. Build the Open Faced Reubens: Toast rye bread in the toaster or oven. Spread with Dijon mustard. Cut bread slices in half and shingle (4 half slices per reuben) in a baking pan. Slice the cooked corned beef thin and stack it on the rye bread, (cover the bread). Top with sauerkraut and slices of Swiss cheese. Bake in a 400-degree oven until golden brown. Serve with Russian dressing. Russian Dressing: Combine mayonnaise, chili sauce, horseradish, lemon juice, dijon mustard and grated onion in a bowl. Mix well. INGREDIENTS: Recipe makes 2 Reubens 3.5 lbs raw corned beef brisket 8 slices pumpernickel rye bread Dijon mustard 2 cups sauerkraut 12 slices Swiss cheese Russian Dressing 1 cup mayonnaise ½ cup chili sauce 1 tablespoon horseradish 1 tablespoon lemon juice 1 tablespoon onion, grated 1 tablespoon Dijon mustard