Homemade Spinach Fettuccine is made from scratch and is perfect with a creamy alfredo sauce or tasty marinara. This homemade pasta recipe is made with just three ingredients and has the brightest green color that is sure to be your new favorite. For a quick overview of this recipe, check out my web story for these spinach fettuccine noodles!
There is nothing like fresh homemade pasta. The flavor and texture are nothing like the packaged dry pasta, but it does take a little bit of extra time. I usually reserve making fresh pasta for special occasions. When my husband was growing up, his favorite dinner was always fettuccine alfredo with spinach noodles. He would always request it for his birthday and now it's my daughter's absolute favorite too.
🥬 Ingredient notes
- Spinach - you can use either fresh spinach that is cooked down or frozen spinach. Either way, just make sure to drain as much liquid from it before adding it to the flour and eggs.
- Flour - I typically use all purpose flour for making pasta, but you can use 00 flour or semolina flour as well. Depending on how much liquid is in the spinach and the actual size of the eggs, the amount of flour you use with vary.
- Eggs - The pasta will mix together better if your eggs are room temperature, but it will still work if you forget to take them out of the fridge.
🥣 Step by step instructions
First, pulse your spinach in a food processor until it's pureed.
Add in 2 cups of the flour and the eggs and pulse until the dough just comes together. Add in extra flour a little bit at a time until the dough is no longer sticky. Turn the dough out onto a floured surface and divide into 8 equal pieces. Let the pasta rest for 10 minutes.
Next, you will roll out each piece of dough to thin it out using either a pasta machine or a stand mixer with rolling and cutting attachments. Usually, pasta rollers are numbered 1-10 with 1 being the widest setting. Start on the widest setting and run the dough through. Then, fold the dough over onto itself twice and then run it through again. This helps to knead the dough and should be done a total of four times. If the dough gets sticky at any point, sprinkle it with more flour before continuing.
Next, you will drop the roller to the next thinnest setting and run the pasta dough through it once. Continue on until the dough is the desired thickness. For fettuccine, I usually like using a 3 or 4. Lastly, run the rolled out dough through the cutter and separate the noodles.
Toss the cut noodles lightly with flour if needed and let rest in small nests or piles until you are ready to cook them.
Cook the noodles in boiling salted water for 3-5 minutes until they float to the top. Drain and toss with your favorite sauce!
⭐ Top tip
Keep the dough well floured as your are rolling and cutting. If the dough is too sticky it won't roll out and cut properly.
Homemade Spinach Fettuccine
- 3 ounces well drained cooked or frozen spinach approximately 4 cups fresh spinach
- 3 large whole eggs
- 2 - 2½ cups all purpose flour plus extra for rolling and cutting
- In a food processor, pulse spinach until pureed.
- Add eggs and 2 cups of the flour and pulse until the dough just comes together. Add in more flour as needed until the dough forms a ball and is no longer sticky.
- Remove dough from the food processor and turn out onto a floured surface. Cut dough into 8 equal pieces and form into rectangles. Let rest for 10 minutes.
- Starting with the widest setting on your pasta roller (usually 1), run one of the rectangles of dough through the roller. Fold the dough in half and then in half again to make a smaller rectangle. Run the rectangle through the roller again and then repeat this process another three times until the dough is smooth. If the dough is sticking or if it starts to rip, sprinkle generously with flour and continue.
- Then, move the roller to the next setting (2) and run the pasta sheet through once to thin it out. Continue to do this with the next settings, until the desired thickness is acheived. A 3 or 4 is recommended for fettuccine noodles. Repeat the rolling process with the remaining pieces of dough.
- Next, run the rolled out pasta sheets through the cutter and separate the noodles. Add extra flour to the sheets if they are sticking together. Lay each set of cut noodles in nests on a sheet pan lined with parchment paper and let rest while preparing for cooking.
- Fill a large pot with 4 quarts of water and 1 Tablespoon of kosher salt. Place on the stovetop over high heat and bring to a boil.
- Add in fresh noodles to the boiling salted water, return to a boil and cook for 3-5 minutes or until noodles float to the top and are cooked through.
- Drain noodles from the pasta water and toss with your favorite sauce.
- Different shapes - This pasta dough can be used for spaghetti, ravioli or left in sheets for lasagna!
💭 Frequently asked questions
Fresh pasta is really a treat and it's also a fun project. It takes a little bit of time to roll it out and cut it, but it's worth it!
If your homemade pasta is tough, you have probably added too much flour. The dough should not be sticking, but slightly tacky. If it's tough and hard to roll out, add water, 1 Tablespoon at a time until the dough is tacky again.
🍝 More pasta recipes
If you enjoyed this recipe for my homemade spinach fettuccine, try these other pasta dishes that I know you will love.
- Roasted Asparagus & Pea Casarecce
- The Perfect Classic Italian Lasagna
- Roasted Chicken & Broccoli Alfredo
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.