Ingredients
Scale
- 2 cups fresh spinach leaves
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- Freshly grated Parmesan cheese (for serving)
- Black pepper (to taste)
- Fresh basil leaves (optional for garnish)
Instructions
- Blanch the fresh spinach leaves in boiling salted water for 30 seconds, then place them in an ice bath.
- Blend the cooled spinach into a smooth puree. In a bowl, mix flour, eggs, spinach puree, olive oil, and salt until a dough forms.
- Knead the dough on a floured surface until smooth and elastic, then divide and roll into thin sheets.
- Cut the pasta sheets into fettuccine strips and cook in boiling salted water for 2-3 minutes until they float. Drain and toss with olive oil.
Notes
- Store any leftover fettuccine in an airtight container in the refrigerator for up to three days.
- Lightly tossing the pasta with olive oil before storing can help keep it fresh.
- Freezing uncooked fettuccine is easy; just freeze in a single layer before transferring to a bag.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Boiling & Blending
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 110mg