6 Reviews

very good! i made it by blanching fresh spinach. i halved the recipe and it ended up making about 25 ravioli. i made it with a food processor by just throwing in the spinach and egg first and then adding the rest until it came together. i stuffed it with spinach and cheese and topped with alfredo sauce.

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snickels November 14, 2008

all the kids loved it. I used this for ravioli, lasagna and spagetii.!

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Juliansmommy! April 02, 2007

This was a very easy recipe, and it tasted great. I used whole wheat flour, which might have made it a bit harder to work with, but I didn't have too much trouble.

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Georgia Charlotte December 20, 2006

I made pasta from this recipe again tonight, and would like to revise my comments. The first time I reviewed this I used all finely milled duram semolina flour, and I thought it was quite good. Looking back though, the pasta seemed a little firmer than I wanted. This time I used half duram semolina and half bread flour. This combination seems just right. I made fettuccine with my pasta machine which has graduations from 1 (thickest) to 7 (thinnest). I rolled my dough out to number 5 on my machine, which worked very well. Thank you again for sharing this recipe with us. The pasta looks beautiful and is delicious.

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mianbao March 26, 2006

Wonderful! I made this and it was a lot easier than I anticipated! Just had a test bowl for lunch. I'm using this for Chicken Tequila Fettuccine tonight. I don't get to make this as often I I'd like because dh brings spinach fettuccine from Dallas when he visits his mom. I can make it anytime I like now. Yummy--thanks DiB's!

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daggersmommy January 05, 2005

I did'nt realise that making Pasta at home was going to be so easy! I used the frozen spinach, just remember to reaslly squeeze out the excess fluid very well, I thought I had, and had to add a bit more flour as it stuck together when I used the cutter. Other than that, this one will be one which I use very often, and thankyou for submitting this recipe!

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Janine Smith December 30, 2004
Pasta Dough #2, Spinach