With only a few ingredients and some time (and patience), you can enjoy some fresh spinach pasta at home! It’s way better than the boxed stuff!
Over 20 years ago (!!!!), my friend K celebrated her 30th birthday. She invited some of her closest friends to attend a cooking class with her. At that class, we learned how to make fresh pasta. I was still in my early 20s and had no concept of what fresh pasta was. Well, not from a non-Chinese standpoint. I’d had freshly made Chinese noodles before, but definitely not fresh pasta. I had no idea that this was a thing, and that it could be made at home.
Fast forward about 10 years, and I asked for a pasta maker for Christmas. My generous mother-in-law gifted me with a pasta maker attachment for my KitchenAid mixer. I’ve used it many times throughout the years but just haven’t made the time to blog about it until now.
One of my favorite varieties of homemade pasta is the one made from spinach. I adore spinach and buy it at the grocery store every week, so it’s natural for me to want to make spinach pasta. Addie made a request for “green pasta” this week, so I had her help me make it on Sunday.
I made the dough using a food processor and used the pasta maker attachment to roll it into thin sheets. The pasta set also included an attachment to cut the pasta into even strips. Addie helped me take the freshly cut pasta and dust it with flour so they wouldn’t stick together. We ended up tossing the pasta with a mushroom cream sauce, which was heavenly.
If I had all the time in the world, I’d make fresh pasta almost every week. It’s a fun activity to do with the family, and it’s also super rewarding to eat together.
Fresh spinach pasta
- pasta roller
- pasta cutter optional
- 2 cups all-purpose flour plus more for dusting
- 1 and ½ teaspoons olive oil
- ½ teaspoon salt
- 2 large eggs
- 3 ounces fresh spinach washed and drained
- In a food processor, mix all the ingredients together until it forms a ball. You want the dough to be soft and pliable. If it feels too dry, add a little bit more olive oil. If it feels too wet, add a little bit of flour.
- Remove the dough from the food processor and cover with plastic wrap. Place on a lightly floured surface and let it rest for at least 20 minutes.
- Divide the dough into fourths. Take one fourth of the dough (leaving the other 3 pieces covered) and flatten it into a rough oval shape. Use the pasta roller attachment and follow the machine's instructions to make it as thin as desired (I used my KitchenAid pasta roller attachment and rolled and re-rolled the pasta into Setting 1 multiple times. I would re-fold the pasta into thirds (like a letter) and feed it back through the machine. After it was to my liking, I put the pasta through on Setting 2 (only once), Setting 3 (only once), Setting 4 (only once) and Setting 5 (only once)).
- After the pasta has been rolled out to the thinnest setting, cut the pasta. I used my KitchenAid pasta attachment to cut it into fettucine-width noodles. Dust each noodle with a light coating of flour and set aside to dry. If you have a pasta drying rack, this is a great time to use it. Otherwise, try not to let the noodles overlap while they are drying. Repeat with the remaining dough.
- To cook, boil some water and add salt. Once boiling, cook the pasta for 1-2 minutes and toss with your favorite sauce.