Mike Garten
Made with sweet Italian sausage, creamy white beans and fresh kale, this is a filling, all-in-one feast.
Turn out a perfect batch of homemade pasta with the Good Housekeeping Electric Pasta Maker. Just add the ingredients into the mixing chamber and the machine takes care of the rest!
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Cal/Serv:
1
Yields:
4
servings
Total Time:
0
hours
45
mins
For double batch (1 lb.) Simple Homemade Pasta with Spinach Juice
large eggs, well beaten
to 6 tbsp. spinach juice
g
(16 oz) all-purpose flour
For Spinach Macaroni With Beans and Greens
lb.
sweet Italian sausage, casings removed
cloves garlic, finely chopped
c.
low-sodium chicken broth
bunch Tuscan kale, stems discarded, leaves chopped into 1 1/2-in. pieces
15-oz can white beans, rinsed
c.
grated Parmesan, plus more for serving
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Make double batch Simple Homemade Pasta with Spinach Juice
- Fit pasta maker with shaping disc.
- Place small measuring cup on digital scale; tare scale. Add eggs and then enough spinach juice to reach 170 grams (6 ounces) total weight. Stir in oil.
- Add flour to mixing chamber; attach lid. Press Start to turn on pasta maker. Press Mode to select Single Batch. Press Start. Slowly pour egg mixture through liquid inlet into chamber.
- When pasta maker is done mixing, press Start to begin the extrusion process. Use flat cleaning tool to cut pasta to desired length.
Make Spinach Macaroni With Beans and Greens
- Bring large pot of water to a boil.
- Heat oil in large skillet on medium-high, add sausage and cook, breaking up into small pieces, until browned, 5 to 7 minutes.
- Add garlic and red pepper and cook 1 minute. Add wine and simmer 2 minutes.
- Add broth and kale and simmer 3 minutes. Add beans and simmer until kale is just tender, 2 minutes more.
- Add 1 tablespoon salt to boiling water, then pasta, and cook until just tender, 2 to 10 minutes. Toss pasta with bean mixture, then Parmesan and 1/4 teaspoon each salt and pepper. Serve topped with additional Parmesan if desired.
GH Test Kitchen Tip: Changing pasta colors is as easy as replacing the water in the dough with a different liquid. Try adding beet or spinach juice or tomato paste for a pop of vibrant color. While you won’t get much flavor from the vegetable, you can think of it as a natural food dye!
NUTRITIONAL INFORMATION (per serving): About 1,100 calories, 52 g fat (16.5 g saturated), 43 g protein, 1,245 mg sodium, 114 g carbohydrates, 9 g fiber
Did you make this recipe? Comment below!
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Source : Goodhousekeeping
