Gluten-Free Homemade Spinach Pasta
Elevate your pasta game with this Gluten-Free Homemade Spinach Pasta recipe, a vibrant and nutrient-packed twist on the classic Italian staple. Made with fresh spinach, gluten-free all-purpose flour, and a touch of xanthan gum, this pasta boasts a tender yet elastic texture that's perfect for anyone avoiding gluten. The spinach puree not only adds a pop of beautiful green color but also infuses the dough with natural flavor and extra nutrients. With just 30 minutes of prep time and a quick 2-4 minute cook, this pasta is as rewarding to make as it is to eat. Pair it with your favorite gluten-free sauce, and you’ve got a wholesome, crowd-pleasing meal perfect for weeknights or special occasions. Ideal for those seeking homemade recipes that are both gluten-free and packed with fresh, wholesome ingredients, this spinach pasta is a culinary delight the whole family will enjoy.
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Recipe Information
Ingredients
- 100 grams Fresh spinach leaves
- 200 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 3 large Eggs
- 1 tablespoon Olive oil
Instructions
Begin by blanching the spinach: bring a pot of water to boil, add the spinach leaves, and cook for about 30 seconds. Immediately transfer spinach to an ice bath to stop the cooking process. Drain and remove excess water by squeezing gently.
In a food processor, blend the blanched spinach to a smooth puree.
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt.
Make a well in the center of the dry ingredients and add the eggs, olive oil, and spinach puree.
Using your hands or a fork, gradually incorporate the flour into the wet ingredients until a dough starts to form.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 20 minutes.
After resting, divide the dough into four equal portions.
Using a pasta machine, roll each portion of dough into thin sheets. Start with the widest setting, gradually moving to the desired thinness.
If you don't have a pasta machine, use a rolling pin to carefully roll out the dough to your preferred thickness.
Cut the pasta sheets into desired shapes: fettuccine, tagliatelle, or lasagna sheets.
Bring a large pot of salted water to a boil. Add the pasta and cook for 2-4 minutes until al dente. Fresh pasta cooks quickly, so watch it closely.
Drain the pasta and serve immediately with your favorite gluten-free sauce.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 1.5 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 764 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
