I will admit, it can be a daunting task to a new cook. It can be expensive to start (if you want all of the bells and whistles) but the rewards, if you try and succeed, are unexplainable.
You feel relief.
You can't wait to do it again….and again….over and over.
It's the first time that the dough comes together, the first bite of pasta from a loved one, the feeling you get in your stomach once you realize that "you did it" and "that it wasn't that hard".
I am starting to sound sappy…but it's true.
Talk to most home chefs and they have probably had some of these experiences with making pasta.
Over the years I have made a ton of pasta. Usually I use the pasta for ravioli's, spaghetti or tagliatelle.
I have always wanted to make pasta that was tinted with some type of pureed vegetable. When I saw this recipe for green spinach pasta I just knew I wanted to make it. I saved the recipe on my Pasta board with Pinterest.
Yesterday must have been the day because I woke up and discovered that it was National Spinach Day and the excitement over came me. I quickly found the recipe and went to work.
Yes, it is work when you are dealing with schedules for the kids, a whiney dog, a cat that is crying and a 5 year old that thinks she is the chef in the family. LOL
Isabella loves to make her own pasta and to play with the machine. She was so proud of her "spaghetti" that she ate everything she made…two huge bowls. I love that little kidlet!
This recipe is easy. The instructions are pretty straight forward. BUT…what if you are reading this and you have never made pasta before. This is where I struggle with writing my recipes. WHY?
It is so easy for me to copy and paste, give credit to Paula and be done. SIMPLE.
But I can't.
Because, like me when I first started, what if you have never made this before…there are tricks to know, there are reason's that I do certain things, I don't want you to fail.
I am a curious person, I need reasons and explanations. I assume that my readers want the same thing. If you don't, then skip to the bottom and run with it baby…run like the wind. Although, IF, you need more "explaining Lucy" (you should use Ricky's voice from I Love Lucy when you read that part) then I hope that I can offer you your answers and a bit of encouragement to try and then succeed with which ever dish you decide to try from my blog.
Pasta making is like bread making. There is a learning curve but once you get through your first few batches and you can read the dough and make your adjustments based on the recipe, the humidity, the type of pasta that you are making, it does all come together.
You will smile.
You will feel relief.
You will have joy.
Recipe: Spinach Pasta
pasta recipe is by of Bell'alimento
sauce recipe by Sherron Watson (me)
What You Will Need:
2 3/4 cups all purpose flour
1 cup cooked spinach - pureed
What To Do:
Recipe: Marinara Sauce, simple but oh so good
2 cans of tomato sauce
1 can of diced tomatoes
2 T. fresh basil, minced
1 T. fresh oregano, minced
salt and pepper to taste
1/2 tsp. garlic powder
1 tsp. sugar (optional)
In a sauce pan combine the above ingredients. Cook over medium heat and let simmer for 30 minutes or longer. Taste your sauce and make sure that it has a good balance of flavors for your family. We like ours a little bit sweet, so I add a touch of sugar.
I would recommend starting the sauce first so that it has time for the herbs and tomatoes to blend together.
Serve this sauce with your fresh pasta and top with Parmesan Cheese.