Spinach Fettuccine

I finally got around to using my fettuccine attachment on my pasta maker and it was so much fun!! I was shook how nice it cut. I know that’s the tool’s job but I was shook nonetheless. Not to mention, the end result tasted absolutely delectable!

I made these with some buttered mushrooms, lots of garlic, and Parmesan. It was incredible! Hope y’all give it a try!

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Spinach Fettuccine

Prep Time: 3 hours

Cook Time: 5 minutes

Total Time: 3 hours and 5 minutes

Ingredients

1 bag of spinach

4 cloves of minced garlic

2 tablespoons of fresh basil

2 tablespoons of olive oil

2&1/2 cups all purpose flour

2 eggs

1 additional egg yolk

2 teaspoons olive oil

2 teaspoons salt

Directions

1. Steam/Sauté your spinach. You want to cook it just till it’s wilted, not more not less!

2. Then, wrap it around a towel and drain all the excess liquid. I actually rolled it up and pressed it against something heavy for 30 ish minutes (kinda like how you prep tofu).

3. Then, add this cooled/drained spinach to a food processor minced garlic, basil with 2 tbsp of EVOO. Pulse till you get a liquid mixture. Then, strain and keep aside.

4. Let’s start making the pasta - the old fashion way. You want to add flour then, create a well and add eggs, yolk, olive oil, salt, and your spinach mixture. Start slowly whisking with a fork then bring more flour as needed. Keep kneading till you get a smooth surface and there’s no more mixture sticking. Also, add flour as needed (1 tsp at a time) with as much water as you need. Remember to put little by little! Wrap and refrigerate for 2.5 hours to let it settle.

5. Divide the dough into 4 sections and work with one at a time through your pasta machine to first stretch. Remember to flour as accordingly and lastly let all the stretched dough rest for 30 minutes before adding to the fettuccine attachment.

6. Lastly, cut the pasta up through your attachment and add flour to keep it situated. Meanwhile, boil your water + salt. These take 4- ish minutes to be complete!