Spinach Garganelli

Equipment Needed

• Pasta Roller

• Bicicleta

• Garganelli Board

INGREDIENTS LIST

For The Pasta

• 150g “00” flour

• 125g egg yolks

• 10g Spinach Powder

For The Pasta

Start by spreading the flour onto a clean work table. Create a well in the flour, add in the eggs and spinach powder. Stir intogether the eggs and spinach powder then 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). Lay a sheet of the dough onto a clean surface and cut even squares of pasta about 1.75 inches by 1.75 inches. Hold one corner of the rod that comes with the garganelli board and gently press the pasta square onto the garganelli board then evenly roll across in a straight line. Be careful not to press too hard or the pasta will crimple. Gently remove the pasta from the rod and reserve for your next pasta dish.

Pro Tip: If your dough seems to be sticking to your rod and you can’t slide off after making the shape, before you roll the next pasta, lightly flour the rod to help prevent sticking.