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Fresh GF Spinach Pasta

By: Sharon Matten January 06, 2022
An updated gluten free version of the original. You can make this by hand or use a pasta maker. You may need to add additional flour depending upon how moist your spinach is, or if the pasta just needs to be dryer.
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Servings: 1

Ingredients

  • 16 ounces frozen spinach, defrosted and squeezed very dry
  • 2 large eggs
  • 1 tablespoon canola oil
  • 1/2 teaspoon kosher salt
  • 2-3 cups gluten free flour blend with xanthan gum
  • 4 1/2 quarts water
  • 1 tablespoon kosher salt
  • 2 tablespoons extra virgin olive oil

An updated gluten free version of the original. You can make this by hand or use a pasta maker. You may need to add additional flour depending upon how moist your spinach is, or if the pasta just needs to be dryer.

Instructions

  1. If making the pasta by hand, place the spinach, eggs, and oil in the bowl of a food processor. Process until the mixture is completely smooth, around 30 seconds. Add flour and salt and process until a rough dough ball is formed. If the dough is very sticky add additional flour.
  2. Remove dough from processor bowl to a lightly floured surface. Knead dough until smooth and elastic, approximately 5 minutes. Let dough stand for 10 minutes.
  3. Divide dough into 4 parts.
  4. If using a rolling pin, roll dough until very thin - approximately 1/8th of an inch thick.
  5. If using a pasta roller, roll it through into fettuccine. If cutting with a sharp knife or pizza cutter, cut into 1/4 inch strips.
  6. If using a pasta maker, place the spinach, large eggs, canola oil, salt and flour into the pasta maker.
  7. Use a fettuccine form, and cut into long pasta strands.
  8. Dry fettuccine noodles for approximately 30 minutes.
  9. Bring the 4 1/2 quarts of water, salt and olive oil to a rolling boil.
  10. Add noodles and stir to separate.
  11. Cook 5 minutes until pasta is tender.
  12. Drain.
  13. Serve hot with Updated Smoked Salmon Alfredo sauce and garnish with additional parsley sprigs.

Tips

  • Start recipe with 2 cups of flour. Add additional flour until dough is no longer sticky.
  • You can also make this recipe glutenous! Just substitute all-purpose flour (not gluten free) for the gluten free variety.
  • As of the writing of this recipe, I prefer the Bob's Red Mill One-to-One gluten free flour in the blue bag.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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