Th best spinach pasta recipe. The only thing that makes homemade pasta better is to add fresh spinach to the flour and eggs in this quick, easy dish.
Preparation Time
45 mins
Cooking Time
10 mins
Total Time
55 mins
Calories
568 Calories
Recipe Instructions
Step 1
Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
Step 2
Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
Step 3
Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
Step 4
Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.
Step 5
Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheesecloth.
Step 6
Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change the pasta maker's attachment to the preferred noodle shape; cut pasta with the pasta maker.
