- 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.
- 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.
- 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.
- Divide dough into 4 parts.
- If using a rolling pin, roll dough until very thin - approximately 1/8th of an inch thick.
- 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.
- If using a pasta maker, place the spinach, large eggs, canola oil, salt and flour into the pasta maker.
- Use a fettuccine form, and cut into long pasta strands.
- Dry fettuccine noodles for approximately 30 minutes.
- Bring the 4 1/2 quarts of water, salt and olive oil to a rolling boil.
- Add noodles and stir to separate.
- Cook 5 minutes until pasta is tender.
- Serve hot with Updated Smoked Salmon Alfredo sauce and garnish with additional parsley sprigs.
- 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.