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Fresh Spinach Fettuccine

  • Author: Sharon Matten - Kosher Everyday
  • Cook Time: 5
  • Total Time: 5 minutes


What could be yummier that fresh, homemade pasta made with delicious green spinach? Not much I tell you!!!


  • 16 ounces frozen spinach, defrosted
  • 2 large eggs
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 4 1/2 quarts water
  • 1 tablespoon salt
  • 2 tablespoons olive oil


  1. Squeeze spinach until no liquid remains. There should be approximately 8 ounces of dry spinach remaining. In a food processor, combine spinach, eggs, and oil. Process spinach mixture until completely smooth, around 30 seconds. Add flour and salt and process until a rough dough ball is formed. 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.
  2. Divide dough into 4 parts.
  3. If using a rolling pin, roll dough until very thin – approximately ⅛th of an inch thick.
  4. Cut into ¼ inch strips using a sharp knife, fluted cutter, or pizza cutter.
  5. If using a pasta machine, roll dough according to machine instructions.
  6. Cut into fettuccine using the pasta machine or by hand.
  7. Dry fettuccini noodles on a towel for approximately 30 minutes.
  8. Bring the 4 ½ quarts of water, salt, and olive oil to a rolling boil.
  9. Add noodles and stir to separate.
  10. Cook 5 minutes until pasta is tender.
  11. Drain.
  12. Serve hot with alfredo sauce and garnish with additional parsley sprigs.


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