How to Make Spinach Fettuccine. Beautifully green and flavorful, these fettuccine are made with the usual eggs, flour, and a pinch of salt, with the addition of spinach in the dough.
- 100 g type 0 flour
- 100 g semolina flour, plus more when kneading and rolling
- 2 eggs
- 50 g boiled spinach, well-drained and finely chopped
- pinch of salt
- On a flat surface (I like to use a wood board), pour the flour in a pile. Make a well in the middle and crack both eggs inside.
- Beat the eggs with a fork, then add the chopped spinach.
- Blend the eggs and the spinach, then slowly start pulling the flour into the mixture.
- Gradually, add more flour from the sides, mixing until a raggedy dough starts to form.
- Then, with your hands, start kneading it over onto itself, turning and folding. Use some good force to get it nice and smooth.
- Work the dough for at least 5 minutes, adding more flour (or semolina) until the dough is not too sticky. The texture should be soft and the dough velvety to the touch and elastic. Shape the dough into a ball. Cover with a bowl and let rest for 30 minutes.
- After the resting time, take the dough and cut a piece, leaving the rest of the dough under the bowl to prevent form drying.
- Using one piece at a time, lightly dust it with semolina flour and flatten it. Roll the piece of dough in a pasta machine, starting from the lowest number on your machine, increasing one notch at a time until number 5 (pretty thin). TIP: Before each increase, sprinkle more semolina on the sheet.
- Lay sheet on semolina floured surface (not overlapping) and dust with more flour. Repeat until all dough is finished.
- Attach the Fettuccine pasta cutting attachment to the pasta maker. Cut sheets with the fettuccine attachment running each sheet through. Lay the fettuccine on a tray and dust more semolina flour to prevent from sticking.
Cooking the fettuccine
- Bring a large pot of salted water to a boil. Add the fresh fettuccine pasta to the boiling water, stir gently and cook until al dente or until the pasta starts to float to the top (about 3-5 minutes).
- Drain and add the fresh pasta to the sauce, tossing gently, letting the sauce coat the noodles.
- Plate, add some more sauce on top and enjoy!
Spinach fettuccine are good with almost any sauce, from a simple basil tomato sauce to ragù, vegetarian ragù -either red or white- and cream sauces.
Here is an idea of the white sauce we made to dress our spinach fettuccine: half a leek, 1 small zucchini, a few romanesco broccoli florets (blanched), some radicchio leaves, evo oil, butter, some milk (or cream if you have it), chopped walnuts, Parmigiano, and cubes of soft cheese that melt beautifully.
- Category: Pasta, Vegetarian
- Cuisine: Italian
Keywords: homemade, pasta, fettuccine, spinach, eggs, flour, Italian