Linda's Spinach Pasta Fresca Recipe

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Linda's Spinach Pasta Fresca
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Ingredients
3
Count
Nutrition
359
Calories
Total time
20
Minutes
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Ingredients:

  • 1 cup frozen spinach, thawed and wrung dry and chopped very finely
  • 4 large eggs

Directions:

  1. Whiz the spinach and flour together in the food processor.
  2. Add the eggs and pulse a few times, scrape the bowl and process until the dough comes together. It should be dry but hold together when you squeeze some in your hand.
  3. Dump into a large zip lock baggie and press the dough together to form into a log.
  4. Refrigerate for 30 minutes to relax the gluten.
  5. Cut the log into eight slices and working with one piece at a time run each through your pasta kneader (setting #1) four or five times, folding over the ends each time to try to keep it somewhat square and uniform. The kneaded dough should be very smooth and luxurious feeling with no graininess or roughness. I will post pictures in a few days.
  6. Keep everything heavily floured.
  7. After you have all of your dough rolled on setting #1 proceed to roll the pieces to your desired thickness, starting on setting #2 and going up one or two settings at a time. I like them rolled to number 6 on my Kitchenaid Pasta attachement and number 7 on my Atlas Pasta maker. Keep the pasta floured to avoid sticking.
  8. Choose the fettucine cutter for this recipe and run the strips through the cutter making sure to keep them well floured and keep your work surface floured very well. Make sure the strands are all separated. In this case there is no such thing as too much flour.
  9. Let the pasta dry for a few minutes and separate into four servings.
  10. To eat right away, boil a large pot of water with a tablespoon of olive oil and two or three tablespoons of kosher salt. Check the pasta after one minute and continue checking until it is done to your liking. Most pastas are al dente in under three minutes. Drain, sauce and serve.
  11. TO STORE: Curl the pasta into little nests and freeze in small containers to avoid crushing and sticking together. Remember, you can't use too much flour.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 358.54 Kcal (1501 kJ)
Calories from fat 39.84 Kcal
% Daily Value*
Total Fat 4.43g 7%
Cholesterol 124mg 41%
Sodium 68.24mg 3%
Potassium 225.13mg 5%
Total Carbs 64.71g 22%
Sugars 0.26g 1%
Dietary Fiber 3.28g 13%
Protein 13.71g 27%
Vitamin C 1.6mg 3%
Vitamin A 0.3mg 9%
Iron 5.4mg 30%
Calcium 64.7mg 6%
Amount Per 100 g
Calories 251.31 Kcal (1052 kJ)
Calories from fat 27.93 Kcal
% Daily Value*
Total Fat 3.1g 7%
Cholesterol 86.92mg 41%
Sodium 47.83mg 3%
Potassium 157.8mg 5%
Total Carbs 45.36g 22%
Sugars 0.18g 1%
Dietary Fiber 2.3g 13%
Protein 9.61g 27%
Vitamin C 1.1mg 3%
Vitamin A 0.2mg 9%
Iron 3.8mg 30%
Calcium 45.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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