Plain Or Spinach Pasta

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.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 174.4

Dietary: Vegetarian

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

3 Whole Eggs beaten-to-2 cups

Directions

1
Add 2 1/2 cups of flour to the bowl of a food processor fitted with the steel blade.
2
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.
3
With the processor running, slowly drizzle the beaten eggs through the feed tube.
4
Continue processing until the mixture comes together into a cohesive dough ball that cleans the sides of the bowl.
5
Turn the dough out onto a lightly floured surface and knead briefly by hand for 1-2 minutes until smooth and elastic.
6
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.

Keywords: homemade, pasta, dough, fresh, spinach, italian, eggs, flour, food processor, kneading, tagliatelle, fettuccine, vegetarian, scratch, noodle, dough ball

Read it online: https://www.chefs-mate.com/recipe/plain-or-spinach-pasta/