- 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.
- Category: Main Course, Side Dish
- Cuisine: Italian
Keywords: comfort food, pasta, spinach, sunday dinner, vegetarian