Spinach Fettuccine
Elevate your pasta game with homemade Spinach Fettuccine, a vibrant and nutritious twist on classic Italian noodles. Infused with the earthy goodness of fresh spinach, this recipe balances wholesome ingredients like all-purpose flour, eggs, and extra-virgin olive oil to create silky, green-hued ribbons of pasta. The process of steaming, chopping, and incorporating spinach into the dough not only adds an appealing color but also amplifies the flavor profile, making this pasta a perfect canvas for creamy sauces or light olive oil-based dressings. Whether you’re rolling it out with precision using a pasta machine or cutting by hand, the result is tender, al dente fettuccine made entirely from scratch in under an hour. Perfect for impressing dinner guests or enjoying a homemade Italian feast, this recipe highlights fresh, simple ingredients and authentic culinary techniques that invite creativity and customization.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 5 ounces Fresh spinach
- 3 Large eggs
- 1 tablespoon Extra-virgin olive oil
- 1 tablespoon Water
- 0.25 cups Semolina flour (for dusting)
Instructions
Place the fresh spinach in a steamer basket over boiling water, cover, and steam for about 3 minutes until wilted.
Transfer the spinach to a bowl of ice water to cool down. Once cooled, drain well and squeeze out excess water.
Chop the spinach finely and set it aside.
On a clean work surface, make a mound with the all-purpose flour. Create a well in the center and add salt.
Add the chopped spinach, eggs, olive oil, and water to the center of the well and gently mix with a fork.
Gradually incorporate the flour into the wet ingredients, drawing in flour from the inner rim of the well at first.
Use your hands to knead the dough once it comes together. Knead for about 8-10 minutes until smooth and elastic, adding more flour if necessary to prevent sticking.
Shape the dough into a disk, wrap it in plastic wrap, and let it rest for at least 30 minutes at room temperature.
Once rested, divide the dough into four equal pieces. Keep the pieces not being used wrapped to prevent drying out.
Using a pasta machine or a rolling pin, flatten a piece of dough into a thin sheet, starting at the widest setting of the pasta machine.
Fold and pass the dough through the machine, reducing the setting each time until the desired thinness is achieved.
Once rolled, cut the sheet into fettuccine strips using a pasta cutter or knife.
Lightly dust the pasta with semolina flour to prevent sticking and set it aside.
Bring a large pot of salted water to a boil and cook the fettuccine for 2-3 minutes until al dente.
Drain and serve immediately with your choice of sauce or toppings.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 0.8 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 261 mg | 20% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 580 mg | 12% | |
*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.
