This gluten free spinach pasta recipe is adapted from my Gluten Free Egg Noodle Recipe. You may be surprised that spinach pasta does not contain a lot of spinach, but it certainly is healthier to include it than not. Spinach pasta brings color to meal and a bit of savory flavor. You cannot tell it contains spinach when you taste it, especially if you use a flavorful sauce. I tested mine out with my latest Gluten Free Bechamel Sauce mixed with Parmesan cheese. I hope you enjoy it as much as we did.
Note: At the above link to the egg noodles recipe, you will be able to view step-by-step photos.
Gluten Free Spinach Pasta Recipe
A homemade gluten free spinach pasta with a texture very similar to homemade gluten pasta.
- 3 oz. frozen, cooked spinach or defrosted frozen and chilled
- 1/2 cup potato starch
- 1/2 cup cornstarch + 1/2 - 3/4 cup more for kneading + more for dusting (or more potato starch)
- 4 1/2 teaspoons xanthan gum (or guar gum)
- 1/3 teaspoon fine sea salt
- 3 large eggs
- 1 Tablespoon extra virgin olive oil
- Defrost the spinach and squeeze all of the water out of it.
- In the bowl of your food processor, whisk the starches, xanthan gum, and salt together.
- Add strands of spinach to the top of the flour and pulse a few times.
- Add the eggs and oil and mix continuously for about 4 minutes. It will be light green at first and then it get darker as it mixes.
- Transfer the dough to a heavily dusted rolling surface and need for abut 10 minutes or until no longer sticky and the seams no longer show. Add more starch, as needed during kneading.
- Shape the dough into the shape of a log and cut it into 4 pieces (they don't have to be equal). Wrap the three other pieces in plastic wrap or place in a ziplock bag.
- Using your hands, shape one piece of dough into a rectangle, about 3 x 5-inches. Transfer it to a moderately starch dusted rolling surface and roll it out as thin as possible, about 10 x 10-inches. Flip the dough over several times and slightly dust with starch, as needed. If you are using a pastry rolling machine, dust the dough before each run through. Repeat this process with the remaining three pieces of dough.
- Fold the dough twice, but do not flatten it.
- Cut it in half, stack them, and slice about 1/4-inch thick. Unfold each strip and place in stacks.
- Cook the pasta in boiling water for about 10 minutes or to your desired tenderness. You may also store the pasta in piles in freezer bags.
- Drain the pasta and rinse it with cold water. This stops the pasta from cooking further and from sticking together. Serve the pasta with a piping hot sauce.
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