Fresh Spinach Pasta

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  • Lately, I’ve been taking a few steps back in my cooking and starting everything from scratch, with the freshest ingredients possible.  It only adds a few minutes, but it also adds so much more flavor!  This recipe is simple and the noodles melt in your mouth.  
    Remove stems from fresh spinach leaves (1/2 lb).  Saute spinach with 2 Tbsp butter until wilted.  Chop or put in the food processor.
    Add to mixer with 2 eggs, 2 cups flour and 1 Tbsp water.  Mix for 2 minutes.  If it feels moist, add up to 1 additional cup of flour.  Exchange beater for dough hook, turn to speed 2 for 2 minutes or hand knead.
    If you have a pasta maker, create donut hole size balls and insert into pasta maker.  If not, refer to Williams Sonoma’s tips on making by hand.  

    Recipe yields differently based on the shape of the noodle you are creating.  Yields 4 for spaghetti.
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