Plain Or Spinach Pasta
Description
This versatile fresh pasta recipe creates silky, egg-rich dough perfect for tagliatelle, fettuccine, or ravioli. The base plain version yields a tender, golden noodle, while the spinach variation adds a beautiful green hue and a subtle earthy flavor. Using a food processor makes this process quick and effortless, ensuring the flour and eggs combine into a smooth, cohesive ball without the elbow grease of traditional hand-kneading. Ideal for weekend cooking projects or when you want to elevate a simple weeknight dinner with authentic Italian texture. The dough rests briefly before rolling, ensuring it holds its shape beautifully during cooking.Ingredients
Directions
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Add 2 1/2 cups of flour to the bowl of a food processor fitted with the steel blade.
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For plain pasta, pulse the flour briefly to aerate it. For spinach pasta, add 1/2 package (10 oz) of cooked, well-drained spinach to the flour and pulse for about one minute until incorporated.
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With the processor running, slowly drizzle the beaten eggs through the feed tube.
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Continue processing until the mixture comes together into a cohesive dough ball that cleans the sides of the bowl.
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Turn the dough out onto a lightly floured surface and knead briefly by hand for 1-2 minutes until smooth and elastic.
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Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes before rolling and cutting.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 174.4kcal
- % Daily Value *
- Total Fat 12.4g20%
- Saturated Fat 3.7g19%
- Cholesterol 419.6mg140%
- Sodium 139.5mg6%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.0g0%
- Sugars 1.2g
- Protein 14.6g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use large eggs and unbleached all-purpose or "00" flour for the best texture and flavor.
Ensure the frozen spinach is thoroughly cooked and well-drained to prevent excess moisture from making the dough sticky.
If the dough feels too dry, add a teaspoon of water; if too sticky, add a tablespoon of flour.
Fresh pasta cooks much faster than dried pasta, usually in 2-3 minutes. Cook in plenty of salted boiling water.
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