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Spinach Pasta

Treat your family to this homemade spinach pasta - a perfect side dish.

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  • prep time 40 min
  • total time 1 hr 35 min
  • ingredients 5
  • servings 8
 

Ingredients

8
ounces spinach*
2
large eggs
1
tablespoon olive or vegetable oil
1
teaspoon salt
2
cups all-purpose flour

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LOCATION

Steps

  • 1 Wash spinach; drain. Cover and cook in 2-quart saucepan over medium heat with just the water that clings to the leaves 3 to 10 minutes. Rinse spinach in cold water; drain. Press spinach against side of strainer with back of spoon to remove excess water.
  • 2 Place spinach, eggs, oil and salt in food processor or blender. Cover and process until smooth.
  • 3 Make a well in center of flour in medium bowl. Mix in spinach mixture thoroughly. (If dough is too dry, mix in a few drops water; if dough is too sticky, mix in a small amount of flour.)
  • 4 Gather dough into a ball. Knead on floured surface about 5 minutes or until smooth and elastic. Let stand 10 minutes.
  • 5 Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch strips. Unfold strips and place in single layer on towels; let stand at least 30 minutes until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
  • 6 Heat 4 1/2 quarts water (salted if desired) to boiling in large pan. Add fettuccine. Cook 3 to 5 minutes or until firm but tender (al dente); drain. Begin testing for doneness when fettuccine rise to surface of water.
  • 1 Wash spinach; drain. Cover and cook in 2-quart saucepan over medium heat with just the water that clings to the leaves 3 to 10 minutes. Rinse spinach in cold water; drain. Press spinach against side of strainer with back of spoon to remove excess water.
  • 2 Place spinach, eggs, oil and salt in food processor or blender. Cover and process until smooth.
  • 3 Make a well in center of flour in medium bowl. Mix in spinach mixture thoroughly. (If dough is too dry, mix in a few drops water; if dough is too sticky, mix in a small amount of flour.)
  • 4 Gather dough into a ball. Knead on floured surface about 5 minutes or until smooth and elastic. Let stand 10 minutes.
  • 5 Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch strips. Unfold strips and place in single layer on towels; let stand at least 30 minutes until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
  • 6 Heat 4 1/2 quarts water (salted if desired) to boiling in large pan. Add fettuccine. Cook 3 to 5 minutes or until firm but tender (al dente); drain. Begin testing for doneness when fettuccine rise to surface of water.

EXPERT TIPS

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Expert Tips

Hand Mixing: Place spinach mixture in large bowl. Add flour. Mix thoroughly with fork until dough forms. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.) Knead on lightly floured surface 5 to 10 minutes or until smooth and elastic. Cover with plastic wrap or aluminum foil. Let stand 15 minutes.

Food Processor Mixing: Add flour to spinach mixture in food processor. Cover and process about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers. (If dough is too dry, add a few drops of water; cover and process 5 seconds. If dough is too sticky, add a small amount of flour; cover and process 5 seconds.) Remove dough and press into a ball. Cover dough with plastic wrap or aluminum foil. Let stand 10 minutes.

*1 package (10 ounces) frozen chopped spinach can be substituted for the fresh spinach. Cook as directed on package; drain thoroughly.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
145
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
55mg
55%;
Sodium
300mg
300%;
Total Carbohydrate
25g
25%
(Dietary Fiber
1g
1%
),
Protein
5g
5%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.