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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Watercress has a zing and with cilantro added you get a great crisp taste. If you are leery cut back on the amount of cress & cilantro you use. Spinach pasta eat your heart out! Ingredients:
1 1/2 cups watercress leaves, tightly packed |
2 large egg whites |
3 tablespoons cilantro, chopped |
1 3/4 cups unbleached flour (may need a bit more) |
1/4 teaspoon salt |
3 -5 tablespoons water |
Directions:
1. Wash& dry the watercress& cilantro thoroughly& chop in food processor (steel Blade) or by hand until it is almost pureed Combine egg whites, watercress& cilantro.
2. In your mixer with bread hook, put in 1 cup flour and the egg mixture process, if sticky add more four until it comes into a ball (keep adding flour until you have the right consistency) If it is too dry add a drop or two of water.
3. Knead for 5-10 minutes until stiff.
4. Let the dough rest for 30 minutes before rolling it out (or refrigerate for up to 2 days) Use your pasta machine from here on as you normally would when making your pasta Cook as you would normal pasta.
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