Green Pappardelle Ripiena

Written By Stephen Coello

Equipment Needed

  • Pasta Roller

  • Fluted Pasta Cutter

INGREDIENTS LIST

For The Pasta

  • 150g “00” flour

  • 125g egg yolks

  • 10g Spinach Powder

  • 1 Cup Mushroom Filling

METHOD

For The Pasta

Start by spreading the flour onto a clean work table. Create a well in the flour and add in the eggs. Stir in the eggs and Spinach Powder, combine well. Knead for 8-10 minutes, or until dough is well hydrated and the egg mixture is evenly distributed. Sheet on 7 (each pasta machine has different settings, mine going from 0-9). Cut the pasta into 2.5 inch wide by 11 inch strips. Evenly pipe the filling into the center of the pasta. Fold the pasta in on itself and seal. Trim the tops with the fluted pasta cutter, leaving about 3/4 inch between the top of the dough and the filling and the sides as well. Use a 2.5 inch ring mold to wrap the pasta around and seal the sides together. Use the fluted pasta cutter to trims the ends together.

Stephen Coello
Next

Squid Ink Garganelli