Spinach Fettuccine Pasta #Recipe
I love to make my pasta from scratch. You know exactly what is in it and you can throw things like spinach into them to make it healthier for the kids. This spinach fettuccine is a perfect compliment to my Alfredo sauce recipe HERE.
Spinach Fettuccine Pasta Recipe
Ingredients:
6 ounces frozen spinach thawed
3 large eggs
2 1/2 – 2 3/4 cups flour
1/2 tsp salt
Directions:
Squeeze ALL the water from the spinach. Place spinach and eggs in a food processor (I used my Ninja) and puree.
In a bowl mix together the flour and salt. Pour in the egg spinach mixture and combine until it forms a dough. If it is to sticky add small amounts of flour (a few tablespoons at a time) until its a nice dough.
Cover dough with plastic wrap and let the dough rest for an hour or two. Mine rested more like 3 hours for this batch. Separate dough into 6 pieces
~Using a pasta machine, Slowly roll the pieces of dough starting with the largest setting and working your way down to your desired thickness. My machine goes from 1-10 and I rolled mine down to a 3. Use the wider pasta cutter and cut pasta. Lay flat or on a drying rack for a few hours to dry or use immediately.
~Using a rolling pin, Roll each piece of dough as thin as you can get it. The dough starts out really springy and you won’t feel like your getting any where. Just keep rolling, it is very slowly getting thinner. Once you have reached your desired thickness, cut with a pizza cutter or knife into strips about 1/4 inch wide. Let dry on the counter or on a drying rack, or use immediately.
To cook: Boil a large pot of water with a little salt tossed in. Add pasta and cook for 7-12 minutes depending on the thickness of the pasta. Serve and Enjoy!
- 6 ounces frozen spinach thawed
- 3 large eggs
- 2 1/2 – 2 3/4 cups flour
- 1/2 tsp salt
- Squeeze ALL the water from the spinach. Place spinach and eggs in a food processor (I used my Ninja) and puree.
- In a bowl mix together the flour and salt. Pour in the egg spinach mixture and combine until it forms a dough. If it is to sticky add small amounts of flour (a few tablespoons at a time) until its a nice dough.
- Cover dough with plastic wrap and let the dough rest for an hour or two. Mine rested more like 3 hours for this batch. Separate dough into 6 pieces
- ~Using a pasta machine, Slowly roll the pieces of dough starting with the largest setting and working your way down to your desired thickness. My machine goes from 1-10 and I rolled mine down to a 3. Use the wider pasta cutter and cut pasta. Lay flat or on a drying rack for a few hours to dry or use immediately.
- ~Using a rolling pin, Roll each piece of dough as thin as you can get it. The dough starts out really springy and you won’t feel like your getting any where. Just keep rolling, it is very slowly getting thinner. Once you have reached your desired thickness, cut with a pizza cutter or knife into strips about 1/4 inch wide. Let dry on the counter or on a drying rack, or use immediately.
- To cook: Boil a large pot of water with a little salt tossed in. Add pasta and cook for 7-12 minutes depending on the thickness of the pasta. Serve and Enjoy!
