All Photos © Christine Elise McCarthy 2012
Yesterday, I decided to teach my boyfriend how to make homemade pasta. He insisted that we up the ante & make spinach noodles – something I had never done before. I don’t like dried spinach pasta because they turn an ugly shade of grey-green when cooked. These did not! They remained the most gorgeous vibrant green. I was pleased to discover that these noodles were easier to make than the plain version I posted before. The dough was really soft & pliable – almost too much so. The noodles were pretty delicate until they dried out a bit. This recipe makes about 4 big servings. I served them with a delicious pink clam sauce – but you can do anything you want with them.
Fresh Spinach Fettuccine Pasta Noodles
2 1/2 cups flour
6 oz of fresh spinach – steamed & squeezed dry
1 egg yolk
1 tsp salt
Put the steamed & squeezed dry spinach into a food processor & blend with the salt, eggs & egg yolk. Add the flour & process into a moist dough. Knead the dough with a little extra flour until it loses all tackiness. Then roll it out like instructed in the recipe here – PASTA DOUGH. Add more flour if the dough rolls out wet. Once you roll & cut the noodles – let them dry on a counter for at least an hour. They will cook in boiling water in less than two minutes. You can tell they are done because they begin to float up to the surface. Do not salt the water as homemade noodles tend to absorb the salt quickly & that can over power their delicate flavor.
Drain the noodles – toss with a little olive oil to prevent them from sticking together & the top with whatever sauce you are using.