Spinach Pasta


Making Pasta at home is actually much easier than you might imagine. Imagine delicate layers of egg pasta nestled between a spicy tomato sauce and meltingly tender cheese for unforgettable lasagna.

1/2 Pound Fresh Spinach (Stems Removed)
3 Cups All-Purpose Flour
4 Extra Large Eggs


  1. Wash and dry the spinach, and place it into a food processor, and pulse until it is well chopped.
  2. Place spinach in a strainer over a bowl and let drain 30 minutes.
  3. Return the spinach to the food processor.
  4. Add the flour to the blender and pulse.
  5. Lightly beat the eggs in a small bowl, and then add a little at a time to the flour mixture, pulsing briefly between additions.
  6. Once the dough has come together into pellet sized pieces, remove and knead by hand until smooth.
  7. To Roll Pasta With A Pasta Machine:
  8. Break off a fist sized piece of the dough and flatten into a disc.
  9. Flour well, then pass it through the widest openings of your pasta machine.
  10. Remove, fold into thirds and repeat.
  11. Do this 4 or 5 times, dusting with flour between each time.
  12. Now start to decrease the rollers by turning down one notch each time.
  13. Put the dough through each setting twice until you have reached your desired thickness.
  14. For stuffed pastas, you will generally roll it to the thinnest or second thinnest setting.


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