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    Home » Recipes » Pasta

    Homemade Spinach Fettuccine

    Published: May 19, 2013 · Modified: Mar 8, 2023 by Jessie · This post may contain affiliate links; if you buy something we'll earn a commission at no cost to you.

    Jump to Recipe

    This homemade spinach pasta recipe is easier than you might think - and it's the perfect accompaniment to a classic fettuccine alfredo or red pasta sauce!

    Two white plates filled with spinach fettuccine and topped with fresh parsley. this recipe

    I seriously can't say enough about my love for my new pasta rollers.

    I make a ton of fresh pasta every two weeks-ish now, which is amazing. I used to have to plan an entire Saturday for pasta-making because my little hand crank took so long, made such a mess, gouged a hole in the bottom of my table with the screw-attach-y-thingy, and hurt my back from bending over the crank.

    Spinach fettuccine topped with shredded parmesan and a fresh sprig of parsley.

    Me and my old pasta roller could totally be in one of those infomercials as the miserable scene in black and white before the new, cool thingamajigg arrives. And then this new pasta roller comes in, and everything turns to color a la Wizard of Oz, and suddenly my life is GOLDEN.

    But seriously. Toto, I don't think we're in Kansas anymore. PLUS, I crank my mixer's speed up super high and the pasta basically flies through the rollers. It takes me less than ten minutes to roll and cut a whole batch.

    Spinach fettuccine on a white plate in front of a glass jar of alfredo sauce.

    Anywho. Maybe I should talk about this pasta a bit. It's super good. You can taste the spinach, but it's nice and subtle rather than overpowering. Also, the pasta is this GORGEOUS green color. How fancy.

    Fork lifting a bite of spinach fettuccine off a plate.

    I also saved some of this spinach fettuccine dough for a batch of cheese-filled spinach tortellini, which were kind of amazing. That recipe will be coming later this week, so stay tuned! In the meantime, you can wolf down some of this fettuccine and, if you're anything like me, google cute puppy pictures while you make a mental list of all the things you should be doing instead. Because WE ARE THE COOLEST.

    Glass jar pouring alfredo sauce over spinach fettuccine.

    Print
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    Spinach fettuccine on a white plate, topped with shredded parmesan.

    Spinach Fettuccine

    ★★★★★ 5 from 1 reviews
    • Author: Jessie
    • Prep Time: 1 hour
    • Cook Time: 10 mins
    • Total Time: 1 hour 10 minutes
    • Yield: Serves 4
    • Category: Pasta
    • Cuisine: Italian-American
    • Diet: Vegetarian
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    Description

    This easy homemade spinach fettuccine is perfect for a date night in!


    Ingredients

    Scale
    • 2 cups fresh spinach
    • salt and pepper to taste
    • 3 cups all-purpose flour
    • ¼ cup extra virgin olive oil
    • 4 eggs

    Instructions

    1. Boil 4-6 cups of water in a medium-sized pot. When water has come to a boil, add a pinch of salt and toss in the spinach. Cook for 3-5 minutes until spinach is wilted and bright green. Drain the water (I actually just pulled the spinach out with some tongs) and place the spinach on a paper towel or tea towel to cool off and dry a bit (about 10 minutes).
    2. When spinach is cool enough to handle, toss it in a food processor with salt, pepper, and the flour. Pulse a few times to chop up the spinach, until the flour turns a light green color.
    3. Add eggs one at a time, pulsing for a few seconds in between each addition. When all eggs have been added, stream olive oil in while the processor is running. The mixture won’t totally come together in the food processor – it should be a bit mealy, but when you pinch the dough together it should stick!
    4. Pull dough out of food processor onto a lightly floured cutting board. Knead it with your hands for two or three minutes until the mixture comes together and forms a smooth dough. (Note: if your dough is too dry, knead in a bit of water to help it come together. Too wet? Knead in a few teaspoons of flour!)
    5. Put one handful of the dough at a time through a pasta roller, starting on the thickest/widest setting and working your way down to a thinner setting, until it reaches your desired thickness. I use a KitchenAid pasta attachment and roll my dough until it’s a #5 thickness. (Side note: I actually can’t believe how much I’m in love with this electric pasta roller. I’m making pasta every two weeks instead of every few months because it is just SO quick and easy. Plus, cleanup is a breeze. Kyle, you are the best gift giver ever! I don’t think I can ever go back to a hand crank after this attachment).
    6. Once you’ve rolled the dough to your desired thickness, run it through the fettuccine cutter attachment on your pasta roller (if you have one). If you don’t have a pasta roller, roll the dough out with a rolling pin and slice it into strips with a paring knife.
    7. Cook the pasta immediately for 5-7 minutes in salty, boiling water and top with a sauce of choice. I like to cover it in this simple white sauce…YUM. If you don’t want to eat right away, let the pasta dry for a few hours on the counter or freeze it for a quick meal anytime!

    Notes

    Serve with simple white sauce or mushroom garlic sauce (or whatever sauce you’d like! Be creative)

    Nutrition

    • Serving Size:
    • Calories: 536
    • Sugar: 0.5 g
    • Sodium: 674.7 mg
    • Fat: 19.7 g
    • Carbohydrates: 72.4 g
    • Protein: 16.4 g
    • Cholesterol: 186 mg

    Keywords: pasta, fettuccine, alfredo

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

    More Easy Weeknight Pasta Recipes

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    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    Reader Interactions

    Discussion

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    1. Maxine

      December 29, 2020 at 9:45 pm

      I think this pasta will be mouthwatering when I tried it

      Reply
      • Team Life As A Strawberry

        December 31, 2020 at 2:16 pm

        We can't wait to hear what you think!

        Reply
    2. Katharine

      April 30, 2020 at 7:09 pm

      After making simple traditional pasta dough for 30 years we thought we needed a spinach pasta recipe and found yours! THE BEST! I think the olive oil is the key to a perfect texture. We simply served it with butter and Parmesan - perfect! ( we had it three days in a row using the serving for 4) Bonus I lost weight each day we had it!Thank you!

      ★★★★★

      Reply
    3. Stephanie G

      July 31, 2018 at 8:23 am

      Delicious! Thanks!

      Reply
      • Jackie @ Life As A Strawberry

        August 03, 2018 at 2:13 pm

        Hi Stephanie, so glad to hear you enjoyed the dish!

        Reply
    4. S Boning

      April 07, 2015 at 8:42 pm

      I adapted this recipe so it could be kneaded by my bread machine (use 3 eggs & e Tbsp olive oil. Worked beautifully and very tasty recipe!

      Reply
      • Jessie

        May 27, 2015 at 2:09 pm

        I'm so glad you liked it - thanks for letting me know how it turned out!

        Reply

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