Gluten-Free Spinach Fettuccine
Discover the vibrant flavors and wholesome appeal of Gluten-Free Spinach Fettuccine, a homemade pasta recipe that’s as nutritious as it is satisfying. Made from fresh spinach, gluten-free all-purpose flour, and xanthan gum, this dish combines natural ingredients with innovative techniques to deliver a tender yet perfectly al dente texture. Featuring a rich spinach puree blended directly into the dough, this recipe is perfect for those seeking a gluten-free option without compromising taste or freshness. Ready in under an hour, this pasta is ideal for pairing with your favorite gluten-free sauces, making it a versatile and nutrient-packed choice for weeknight dinners or special occasions. Give your pasta night a colorful, healthy twist with this easy-to-follow Gluten-Free Spinach Fettuccine recipe!
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Recipe Information
Ingredients
- 2 cups Fresh spinach
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 3 pieces Large eggs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- as needed Gluten-free flour (for dusting)
Instructions
Wash the fresh spinach thoroughly, then blanch it in boiling water for 1-2 minutes until wilted. Drain and transfer the spinach to a bowl of ice water to cool. Squeeze out excess water and chop finely.
In a food processor or blender, blend the chopped spinach until smooth to create a spinach puree. Set aside.
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Mix well to incorporate the dry ingredients.
Create a well in the center of the flour mixture. Add the eggs, olive oil, and spinach puree into the well.
Using a fork or your hands, gradually mix the wet ingredients into the dry ingredients until a dough forms. Knead the dough gently for 5-7 minutes until it is smooth. If the dough feels too sticky, add a small amount of gluten-free flour, one tablespoon at a time, until manageable.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 20-30 minutes to allow the xanthan gum to activate.
After resting, divide the dough into 4 equal portions. On a clean, lightly floured surface, roll out one portion at a time into a thin sheet using a rolling pin or a pasta machine. Make sure to flour the surface and rolling pin to prevent sticking.
Using a sharp knife or a pasta cutter, cut the rolled-out dough into fettuccine strips. Repeat with the remaining dough portions.
Bring a large pot of salted water to a boil. Add the fettuccine and cook for 2-3 minutes, or until the pasta is tender but still al dente. Stir gently to prevent sticking.
Drain the pasta and serve immediately with your favorite gluten-free sauce or toppings.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 279.6 g | 102% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 1.0 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 172 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 217 mg | 5% | |
*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.
