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How to make Spinach Fettuccine-in the scifa

How to Make Spinach Fettuccine

  • Author: Nicoletta
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 people 1x


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


The dough:

  1. 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.
  2. Beat the eggs with a fork, then add the chopped spinach.
  3. Blend the eggs and the spinach, then slowly start pulling the flour into the mixture.
  4. Gradually, add more flour from the sides, mixing until a raggedy dough starts to form.
  5. Then, with your hands, start kneading it over onto itself, turning and folding. Use some good force to get it nice and smooth.
  6. 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.
  7. After the resting time, take the dough and cut a piece, leaving the rest of the dough under the bowl to prevent form drying.
  8. 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.
  9. Lay sheet on semolina floured surface (not overlapping) and dust with more flour. Repeat until all dough is finished.
  10. 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

  1. 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).
  2. Drain and add the fresh pasta to the sauce, tossing gently, letting the sauce coat the noodles.
  3. 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

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