Fresh Spinach Pasta
From EatingWell: September 1998
Make your own spinach pasta with this step-by-step method.
- 1 10-ounce package frozen cut-leaf spinach, thawed
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- 1-2 tablespoons water, if needed
- Squeeze excess moisture from spinach. Pulse spinach, flour and salt in a food processor until well combined.
- 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 & Notes
- Make Ahead Tip: Refrigerate well wrapped for up to 2 days.
Per serving: 133 calories; 1 g fat (0 g sat, 0 g mono); 35 mg cholesterol; 25 g carbohydrates; 5 g protein; 2 g fiber; 224 mg sodium; 133 mg potassium.
Nutrition Bonus: Vitamin A (56% daily value), Folate (31% dv), Selenium (21% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- September 1998