Homemade Spinach Fettuccine is made from scratch and is perfect with a creamy alfredo sauce or italian gravy. This homemade fettuccine pasta recipe is made with just three ingredients and has the brightest green color that is sure to be your new favorite.
Add the 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.
Make sure to fold and run the pasta dough through the roller at least four times before starting to thin it out. This will help to "knead" the dough to give the the pasta the right consistency.
Keep the dough well floured during rolling and cutting. If the dough gets too sticky, it won't roll out and cut properly.
Toss the cut noodles lightly with flour after and allow them to rest in small nests or piles until cooking time.
Fresh pasta cooks quickly, so only cook it until it floats to the top to avoid mushy noodles.
ALWAYS cook pasta in boiling salted water to help flavor it. For 1 pound of pasta, use 4 quarts of water and 1 Tablespoon of salt.
If the pasta dough is too tough, there was probably too much flour added. Add water, 1 Tablespoon at a time until the dough softens.
Substitutions and Variations
Different shapes - This pasta dough can be used for spaghetti, ravioli or left in sheets for italian lasagna!
Spinach - Either fresh spinach that is cooked down or frozen spinach can be used. Make sure to drain as much liquid from it before adding it to the flour and eggs.
Flour - 00 flour or semolina flour can be used instead of all purposed flour.
Make Ahead and Storage Instructions
The fresh spinach pasta dough can be made up to 2 days ahead of time. Wrap the dough tightly in plastic wrap and store in the refrigerator. To make rolling easier, take the dough out of the refrigerator 30 minutes prior to rolling and cutting.Leftover cooked spinach fettuccine will keep for 3-5 days when stored in an airtight container in the refrigerator. Reheat leftovers in a pan over medium heat on the stovetop with a little extra sauce.