1/2 Photos of Linda's Spinach Pasta Fresca
Secret Agent's Note:
Spinach fettucine made quick and easy This is a great pasta on it's own or mixed with any of my other Pasta Fresca recipes which I have submitted to this site. If you decide to mix the pastas you should cook them separately since the cooking times will all be a little different for each batch. I hope you try this - Just make sure you use chopped frozen spinach, thawed and squeeze the spinach very dry and chop it very fine.
My Private Note
Units: US | Metric
- 1Whiz the spinach and flour together in the food processor.
- 2Add the eggs and pulse a few times, scrape the bowl and process until the dough comes together. It should be dry but hold together when you squeeze some in your hand.
- 3Dump into a large zip lock baggie and press the dough together to form into a log.
- 4Refrigerate for 30 minutes to relax the gluten.
- 5Cut the log into eight slices and working with one piece at a time run each through your pasta kneader (setting #1) four or five times, folding over the ends each time to try to keep it somewhat square and uniform. The kneaded dough should be very smooth and luxurious feeling with no graininess or roughness. I will post pictures in a few days.
- 6Keep everything heavily floured.
- 7After you have all of your dough rolled on setting #1 proceed to roll the pieces to your desired thickness, starting on setting #2 and going up one or two settings at a time. I like them rolled to number 6 on my Kitchenaid Pasta attachement and number 7 on my Atlas Pasta maker. Keep the pasta floured to avoid sticking.
- 8Choose the fettucine cutter for this recipe and run the strips through the cutter making sure to keep them well floured and keep your work surface floured very well. Make sure the strands are all separated. In this case there is no such thing as too much flour.
- 9Let the pasta dry for a few minutes and separate into four servings.
- 10To eat right away, boil a large pot of water with a tablespoon of olive oil and two or three tablespoons of kosher salt. Check the pasta after one minute and continue checking until it is done to your liking. Most pastas are al dente in under three minutes. Drain, sauce and serve.
- 11TO STORE: Curl the pasta into little nests and freeze in small containers to avoid crushing and sticking together. Remember, you can't use too much flour.
Browse Our Top European Recipes
Nutritional Facts for Linda's Spinach Pasta Fresca
Serving Size: 1 (142 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 537.8
- Calories from Fat 55
- Total Fat 6.2 g
- Saturated Fat 1.7 g
- Cholesterol 186.0 mg
- Sodium 102.3 mg
- Total Carbohydrate 97.3 g
- Dietary Fiber 4.5 g
- Sugars 0.7 g
- Protein 20.6 g