Spinach Pasta

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

  • 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
  • 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.
  • 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.
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