Recipe Spinach garlic pasta with Marsala, sweet onion, garlic sauce

Discussion in 'Rice, Pasta, Pulses and Grains' started by medtran49, Aug 9, 2018.

  1. medtran49

    medtran49 Über Member

    SE Florida
    This is DEFINITELY not a date night meal unless you both really like garlic. The good thing though is no vampires will want to be around you!

    2017-09-30 19.10.32.jpg


    1-1/2 cups all purpose flour, plus more as needed
    2 eggs
    1 Tbsp extra-virgin olive oil
    1/2 pound fresh spinach, blanched, cooled slightly, squeezed very dry and finely chopped
    6 large cloves garlic, very finely chopped, preferably microplane grated
    1/2 tsp Salt
    Water as needed

    1/2 cup/8 Tbsp Butter
    1 pound Vidalia onions/Sweet onions, sliced
    1/3 cup chopped garlic, about 12 large cloves
    1 Tbsp Honey
    1/4 cup Marsala wine

    You can make the pasta the traditional way by making a well of about 1 cup flour on a board, placing the eggs in the center with the olive oil, spinach, garlic, and salt, then mixing and adding in flour as needed.

    Or, and I prefer this method as you get a smoother dough, you can place about a cup of floor and salt into a food processor, pulse to mix, then add spinach and garlic, pulsing several times to chop up spinach and garlic even finer, add remaining ingredients, pulsing until it starts to form a ball. You may need to add a bit of water depending on how dry your spinach was. Then, scrape dough out onto a floured board and knead until smooth, silky, and just slightly sticky, adding flour as needed.

    Form dough into a disk, wrap with plastic wrap and let rest for 15-20 minutes at minimum. I usually make it earlier in the day and refrigerate, taking it out an hour or so before we are ready to start dinner so it will warm up.

    Divide dough into quarters or thirds depending on your pasta machine and roll dough to desired thickness, flouring as needed. We usually take it to #5 out of #6 settings on our machine. Cut into 1/2 inch or so widths and flour well. Set aside and make sauce.

    To make sauce, over medium heat add butter and oil to a large skillet. Add onions and garlic, cover and cook until soft, about 10-12 minutes, stirring occasionally. Stir in honey and reduce heat to low. Cook, uncovered, for about 30 minutes, stirring occasionally. Stir in wine and cook 5 to 10 minutes more.

    Shake off the excess flour from pasta and cook in a large amount of salted boiling water for 3-4 minutes. Drain. Pour sauce over pasta; toss gently to coat.

    The pasta dough freezes well, just form it into a disk, wrap it well in plastic, place in a plastic bag and freeze. Don't try to shape and then freeze. It becomes very brittle and breaks.
    Last edited: Aug 9, 2018
  2. morning glory

    morning glory Obsessive cook Staff Member

    Spinach pasta and home-made too! Lovely. You're setting the bar high @medtran49.
  3. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Detroit, USA
    You're one of the few people I've seen besides me that adds olive oil and salt to the pasta. But, I add more salt (my proportion is 1 tsp for this amount of flour): the salt in the pasta means I don't add salt to the water. I'm going to try this way some time, where the salt serves more to bring up the flavor of the garlic and the spinach in the pasta.

    Embedding the garlic in the pasta is also a clever idea. Great recipe.
    Last edited: Aug 10, 2018
    medtran49 likes this.
  4. detroitdad

    detroitdad Senior Member

    Ypsilanti, MI.
    I can't wait to try this.

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice