Spinach Fettuccine

I love pasta. I try to incorporate more vegetables into pasta dishes, because they are so carb heavy and lacking in other benefits. This is a straight forward recipe – the only difficulty is using pasta machines. I’ll do my best to describe how I handle them, and feel free to send in questions and I’ll do my best to answer!

Ingredients:

10 oz frozen spinach, thawed;

4 large eggs;

4-6 cups unbleached all purpose flour

Directions:

(1) Dry spinach (as much as possible) between paper towels on a counter (press with a flat book to help get some more water out)

(2) In a food processor, process spinach on high until pureed; add eggs and process until mixed

(4) Add two cups of flour to food processor until mixed (I added 1/3 a cup at a time)

(5) remove the dough from the food processor, and mix in more flour until firm

(6) knead dough on a well floured surface, about 20-25 folds

(7) cut the large dough into sections that can be fed through a pasta machine, flatten a little bit and let sit for 20 minutes

(8) Feed through pasta roller on wide setting until smooth, then on a slightly tighter setting until thin – you don’t want it very thin because the parts of spinach will pull the dough apart when you feed it through on the fettuccine

(9) Feed flat dough pieces through the fettuccine pasta cutter – I have a hand crank version and an attachment for my kitchenaid stand mixer. I use the hand crank counter pasta machine to roll the dough flat, and I use the kitchenaid attachment for cutting dough into noodles.

(10) Hang dry the pasta for 12-24 hours. If you want to make nests with the noodles, heavily flour the surface, and flip the nests over every couple of hours. I like to put the nests on the tree to hang dry a little more after about 6 hours when they have gotten strong enough to hold their “nest” shape

Cook! Boil uncovered for 10-14 minutes based on desired doneness.

Store remaining in airtight container for future use.

Sauce suggestions: You can go with a standard alfredo, marinara, or tomato based sauced for these noodles – the spinach does not add a strong flavor and they blend in well with any sauce really. I like to toss these noodles with my favorite version of a’oli sauce (olive oil, garlic, Parmesan, asiago, and red pepper flakes); or heat some extra virgin olive oil, chopped walnuts, sliced garlic, shredded parmesan and black pepper. You can also use these with the summer pesto sauce found in my Dinner section!

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