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Pasta Dough #2, Spinach

You really cant taste the spinach but it's goodness is loaded in this pasta-easy to get past the kids! I've put the resting time in with the prep time below.

Ready In:
1hr 3mins
Yields:
Units:

ingredients

  • 1 (10 ounce) package frozen spinach, thawed,drained and squeezed as dry as humanly possible
  • 2 eggs
  • 2 12 - 3 cups flour
  • 1 teaspoon salad oil
  • 1 teaspoon salt

directions

  • Take your spinach and either chop it to almost nothing or put in a blender/processor and whirl to fine-squeeze again.
  • In a large glass bowl add spinach, eggs, salt and oil.
  • Mix well.
  • Slowly fork in flour-mix well.
  • Turn onto a floured board or counter and kneed to a smooth ball, around 10 minutes.
  • Wrap in waxed paper and let rest for 30 minutes.
  • At this point follow your pasta maker's instructions for rolling (manual machine) or flour your counter, cut dough to manageable pieces and roll to desired thickness and cut to desired shape.
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RECIPE MADE WITH LOVE BY

@Diana Adcock
Contributor
@Diana Adcock
Contributor
"You really cant taste the spinach but it's goodness is loaded in this pasta-easy to get past the kids! I've put the resting time in with the prep time below."
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  1. snickels
    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.
    Reply
  2. Juliansmommy
    all the kids loved it. I used this for ravioli, lasagna and spagetii.!
    Reply
  3. Georgia Charlotte
    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.
    Reply
  4. mianbao
    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.
    Reply
  5. daggersmommy
    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 recipe #41170 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!
    Reply
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