Hungry for More: Homemade spinach & roasted garlic pasta

Why make your own pasta when you can easily just pour a box of store-bought noodles into a pot of boiling water?
As Chef Scott Motschenbacher shows “Hungry for More” host Jim Manney, the difference between the two leaves no competition.
Plus, you probably have most all the ingredients sitting right in your home.
The only hitch may be the pasta roller, which you can find at any cooking supplies store for a very reasonable price.
Chef Motschenbacher demonstrates how to ramp up your homemade pasta with spinach and roasted garlic.
You can add a little spice to yours too with a variety of different flavors, like sun-dried tomatoes, roasted bell peppers and a variety of spices.
Don’t wait for a special occasion, try this spinach and roasted garlic pasta or add your own twist to blow that box pasta right out of the water.

Spinach and roasted garlic pasta
2 large eggs
2 tablespoons heavy cream
1 tablespoon roasted garlic
1 teaspoon each salt and pepper
2 ounces fresh spinach
2 cups all-purpose flour

-Blend in food processor and knead with extra flour. Set for 1 hour.
-Put through pasta roller until you get to the smallest setting, then put through as whichever pasta you desire.
-Cook in salted boiling water until a minute after floating.

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