Make your own spinach pasta with this step-by-step method. Source: EatingWell Magazine, September 1998

G. Franco Romagnoli
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Ingredients

Directions

  • 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

133 calories; 1.2 g total fat; 0.3 g saturated fat; 31 mg cholesterol; 224 mg sodium. 127 mg potassium; 24.9 g carbohydrates; 1.5 g fiber; 5.1 g protein; 2816 IU vitamin a iu; 1 mg vitamin c; 129 mcg folate; 40 mg calcium; 2 mg iron; 26 mg magnesium;