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Spinach Pasta from Chef Christopher Covelli

3-2/3 cupsall-purpose flour
2extra-large eggs
1 tablespoonextra virgin olive oil
2/3 cupwater
1/2 teaspoonsalt
2 ouncesspinach or Swiss chard puree. Make sure the puree has minimal water content when adding it to the flour mixture.
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Spinach Pasta from Chef Christopher Covelli - Instructions


Notes: This recipe uses the Viante Electric Pasta Maker. Before making
the pasta, select a pasta disc and assemble the Pasta Maker.

1. Add flour and salt into the mixing chamber of the Viante Pasta Maker.

2. Lightly whisk eggs, oil and spinach or Swiss chard puree together then add mixture
to the mixing chamber and lock on the lid.

3. Start the mixing process and combine flour and egg mixture together for
approximately 1 to 2 minutes. With the Pasta Maker running, remove the spoon from the
lid and add 3/4 of the water (about 1/2 cup) in a steady stream, ensuring even
distribution of water along entire length of the lid cut out.

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Spinach Pasta from Chef Christopher Covelli - Instructions Continued


4. Allow the dough to mix for another 1 to 2 minutes until dough resembles small
pea-sized pieces.

5. Extrude pasta, cutting to desired length. Immediately dust extruded pasta lightly
with flour to prevent sticking and place on tray or board. Just before cooking, gently
toss, shake or brush pasta to remove excess flour.

6. Cook pasta in salted boiling water. Cooking time depends on the type of pasta. See
the Instruction Manual for suggested cooking times.

Recipe provided by Chef Christopher Covelli and Viante

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