Make your own spinach pasta with this step-by-step method.

G. Franco Romagnoli
Source: EatingWell Magazine, September 1998
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Squeeze excess moisture from spinach. Pulse spinach, flour and salt in a food processor until well combined.

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  • Beat eggs in a glass measuring cup with a fork until blended. With the processor running, slowly pour eggs through the feed tube. Stop, then pulse until mixture resembles coarse meal, about 1 minute (when pinched, the dough should cling together). If the mixture seems too dry, add water, 1 teaspoon at a time; if it seems too wet, add flour, 1 teaspoon at a time, pulsing between additions.

  • Turn the dough out onto a work surface and knead into a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.

  • Cut the pasta dough into 12 equal pieces; cover all but one piece with plastic wrap. Flatten the unwrapped dough with the palm of your hand and pass it through the roller of a pasta machine turned to its widest setting. Fold the dough in half and pass it through the machine again, repeating 6 to 8 times, until the edges are smooth.

  • Pass the dough through successively smaller settings until it is the thickness of a dime. Place on a kitchen towel and let dry for 5 minutes. (Pasta dough is very sensitive to humidity. It should be firm and supple. If it seems sticky, dust with flour.)

  • To make fettuccine or tagliatelle, feed sheets of dough through the 1/4-inch cutter of the pasta machine.

  • To make linguine, feed sheets of dough through the 1/8-inch cutter of the pasta machine.

  • Repeat with remaining dough. (Pasta that is not being cooked immediately may be spread on a baking sheet, between sheets of flour-dusted parchment paper, and refrigerated for up to 6 to 8 hours; freeze for longer storage.)

Tips

Make Ahead Tip: Refrigerate well wrapped for up to 2 days.

Nutrition Facts

132.5 calories; protein 5.1g 10% DV; carbohydrates 24.9g 8% DV; exchange other carbs 1.5; dietary fiber 1.5g 6% DV; sugars 0.3g; fat 1.2g 2% DV; saturated fat 0.3g 2% DV; cholesterol 31mg 10% DV; vitamin a iu 2815.9IU 56% DV; vitamin c 1.3mg 2% DV; folate 129.1mcg 32% DV; calcium 40mg 4% DV; iron 2mg 11% DV; magnesium 25.6mg 9% DV; potassium 126.7mg 4% DV; sodium 223.7mg 9% DV; thiamin 0.3mg 27% DV.