by Sarah Steimer
- 3 cups packed spinach, steamed until just wilted then squeezed dry
- 1 pound all-purpose flour (a little more than 3 1/2 cups)
- 1 teaspoon salt
- 1 egg
- 6 egg yolks
- 2 tablespoons olive oil
- water
Combine the spinach, flour and salt in a food processor using the sharp blade attachment (not the dough blade). Combine until there are no full pieces of spinach.
Add the full egg and egg yolks. With the machine running, drizzle in the olive oil. Add enough water (I may have added around 1/4 cup) until the dough pulls away from the sides and forms a ball. You may need to stop the machine occasionally to scrape the sides. DO NOT add so much water that the dough is wet. It should only be very slightly sticky.
Remove the dough from the machine and form into palm-sized, imperfect balls. Be careful not to work the dough too much, which can make it tough.
Follow your pasta maker’s instructions to flatten the dough and then cut into pasta. I went with (what I believe is) the fettuccine setting on my pasta maker.
Cook the pasta is boiling water for only about 3-4 minutes. If you are not using all or some of your pasta at once, hang it to dry and then store in an air-tight container in the pantry.
Makes about 4 servings of pasta.
Recipe adapted from: Korean American Mommy
Wow! The color is amazing! Thank you for sharing the resipe 🙂
The color IS amazing. And it’s very easy, as long as you have a pasta maker. –Sarah
“recipe” 🙂
Today marks my third time making this recipe – I have tried many others, but they turn out too sticky. This is fabulous! I did however break my Ninja because of overrunning it Time to buy a food processor.
I’m so glad this recipe has been repeated in your kitchen! I’ve actually had better luck with this spinach pasta than regular pasta recipes. Very sorry to hear about your fallen soldier, though. It’s amazing how much you realize your reliance on certain kitchen items once they’re gone. Hope you get a replacement soon!
—Sarah