I rolled out silky Spinach Fettuccine after visiting the National Arboretum, Kenilworth Aquatic Gardens and Union Market in Washington DC, and I’m sharing the recipe alongside an illustrated overview of our travels.

Jump to Recipe

I still can’t decide whether the idea for this Spinach Fettuccine came from the quiet paths of the United States National Arboretum or from the noisy stalls at Union Market. I wandered among maples and azaleas at the Arboretum then watched lotus blooms at Kenilworth Aquatic Gardens and later grabbed odd little finds in Union Market that stuck in my head.

Back in my kitchen the thought of Homemade Spinach Pasta, with cooked spinach and eggs, kept nagging at me. It’s simple but unexpected, and one bite might make you want to visit those places too.

Ingredients

Print Recipe (No Advertisments)

Spinach, bright leaf spinach adds vitamins A, C, K, iron and fiber, mild earthy flavor.
Eggs, they give protein, structure and richness, help bind the pasta dough.
Flour, all purpose flour provides carbs and gluten for chew and shape.
Parmesan, sharp cheese lends salty nutty umami, boosts savory depth and finish.
Olive oil, extra virgin oil adds fruitiness, healthy fats and glossy mouthfeel.
Garlic, gives pungent warmth and aroma, a little goes a long way.
Butter, brings silky richness, helps sauce cling, adds mild sweetness and body.
Lemon, brightens with acidity, cuts richness and lifts flavors without overpowering.

Ingredient Quantities

2 cups (250 g) all-purpose flour, plus extra for dusting

3 large eggs room temperature

1 cup cooked spinach pureed about 115 g fresh leaves before cooking

1 tablespoon olive oil

1/2 teaspoon fine sea salt

Salt for pasta water

4 tablespoons unsalted butter (about 55 g)

2 tablespoons extra virgin olive oil

2 cloves garlic

1/4 teaspoon crushed red pepper flakes optional

1/2 cup finely grated Parmesan cheese about 50 to 60 g, plus extra for serving

Freshly ground black pepper to taste

1 tablespoon lemon juice optional

Small handful fresh parsley or basil chopped for garnish

How to Make this

Print Recipe (No Advertisments)

1. Blanch about 115 g fresh spinach in boiling water for 30 seconds, drain, squeeze out as much water as you can, then puree into about 1 cup of smooth spinach with 1 tablespoon olive oil; set aside.

2. On a clean surface pile 2 cups (250 g) flour, make a well in the center, crack in 3 large room temperature eggs, add the pureed spinach, and 1/2 teaspoon fine sea salt; mix with a fork until it comes together into a shaggy dough. If you want to save time use a food processor to combine everything.

3. Knead the dough 8 to 10 minutes until smooth and elastic, adding small pinches of extra flour if it’s too sticky; wrap tightly in plastic or cover with a bowl and let rest 30 minutes at room temperature.

4. Divide the dough into 3 or 4 pieces, flatten each and either run through a pasta machine to thin to about 1 to 2 millimeters or roll very thin with a rolling pin; dust with extra flour so it wont stick.

5. Loosely fold or roll the sheets and cut into fettuccine about 6 to 8 mm wide, then gently shake them out so they separate and lay on a floured tray to rest briefly while you boil water.

6. Bring a large pot of water to a rolling boil, salt it generously, and cook the fresh spinach fettuccine 2 to 4 minutes until al dente; reserve about 1 cup of the starchy pasta water before draining.

7. While the pasta cooks melt 4 tablespoons unsalted butter with 2 tablespoons extra virgin olive oil in a large skillet over medium heat, add 2 cloves minced garlic and 1/4 teaspoon crushed red pepper flakes if you like heat, sauté just until fragrant a few seconds, dont let the garlic brown.

8. Add the drained pasta to the skillet, sprinkle in 1/2 cup finely grated Parmesan and toss, adding reserved pasta water a little at a time until you get a silky sauce that coats the noodles; do this off the heat if the sauce starts to seize.

9. Finish with freshly ground black pepper to taste, 1 tablespoon lemon juice if you want brightness, and a small handful of chopped parsley or basil; serve right away with extra Parmesan on the side.

Equipment Needed

1. Large pot for blanching and boiling pasta (5 L or more)
2. Slotted spoon or spider strainer to lift spinach from boiling water
3. Blender or food processor to puree the spinach (or to mix dough)
4. Large mixing bowl and a fork for combining the dough
5. Kitchen scale plus measuring spoons/cups for accurate amounts
6. Rolling pin or pasta machine to roll sheets thin
7. Bench scraper or sharp chef’s knife to divide dough and cut fettuccine
8. Large skillet for the butter, oil and sauce
9. Colander, plus tongs or a pasta fork to handle the noodles, and a ladle to reserve pasta water
10. Microplane or fine grater for Parmesan (and a garlic press if you like)

FAQ

Q: My dough is too sticky or too dry, what do I do? A: If it’s sticky add a little flour, a tablespoon at a time, knead and rest 10 to 20 minutes then check again; if it’s dry add a tiny bit of water or an extra egg yolk, knead until smooth. Dont overflour or your pasta will be tough.

Q: Can I use frozen spinach instead of fresh? A: Yes, frozen works fine, just thaw it completely, squeeze out as much liquid as you can with a towel, then puree and measure so the dough wont get too wet. Frozen spinach may be milder in color but the flavor is still great.

Q: How do I roll and cut the fettuccine without a pasta machine? A: Roll the dough thin with a rolling pin on a floured surface, fold it into thirds or roll into a long rope then slice to fettuccine width, unroll the strips and dust with flour so they dont stick. Aim for about 1.5 to 2 millimeter thickness, you can eyeball it.

Q: How long does fresh spinach fettuccine take to cook? A: Fresh pasta cooks very fast, usually 1 to 3 minutes in rapidly boiling salted water. Taste after 60 seconds, and use reserved pasta water to finish the sauce if it seems dry.

Q: Can I make the pasta ahead or freeze it? A: Yes. You can refrigerate wrapped dough up to 48 hours. For shaped pasta, freeze on a tray until firm then transfer to bags, it stores well for a month, cook from frozen and add an extra minute or two to the cook time.

Q: My sauce is too greasy or too thin, how do I fix it? A: If too greasy, add a splash of reserved pasta water and a spoonful of Parmesan to emulsify, stirring over low heat until creamy. If too thin, simmer briefly to reduce or add more cheese, but dont boil or youll separate the sauce. Taste and adjust salt and lemon if you used it.

Homemade Spinach Fettuccine And United States National Arboretum, Kenilworth Aquatic Gardens, Union Market Recipe Substitutions and Variations

All-purpose flour: swap with 00 flour for silkier, more elastic pasta; semolina (or durum) for a firmer, slightly gritty bite; or whole wheat pastry flour for a nuttier, heartier noodle (may need a touch more water).
Eggs: make it vegan with 1 tbsp ground flax + 3 tbsp water per egg (let sit 5 minutes), or use 3 tbsp aquafaba per egg for a smoother dough; in a pinch 1 tbsp olive oil + 2 tbsp water per egg will add fat and help bind.
Cooked spinach: frozen spinach (thawed and well squeezed) is a straight swap; use blanched kale or Swiss chard (stems removed) for more texture and earthiness; or try finely chopped basil for a bright, herb-forward green pasta.
Parmesan cheese: Pecorino Romano for a saltier, sharper finish; Grana Padano if you want something very similar but milder; nutritional yeast as a vegan, cheesy-flavored option.

Pro Tips

1) Really squeeze the spinach till its almost dry, use a clean kitchen towel or paper towels or a salad spinner; excess water will make the dough sloppy and you end up adding too much flour which makes the pasta tough.

2) Pay attention to how the dough feels not the clock, knead till smooth and elastic but dont overwork it. If it gets sticky, wrap it tight and chill for 10 to 15 minutes then finish kneading — cooler dough is easier to handle.

3) When using a pasta machine start on the widest setting and go down one step at a time, dont skip settings or the sheet can tear. Dust lightly with flour or use a little semolina on the tray so strands dont stick, and shake them out gently after cutting so they dont clump.

4) Finish the pasta off the heat and add grated Parmesan slowly while tossing with reserved pasta water; that starchy water is the secret to a silky sauce. If the sauce seizes or gets clumpy add a splash more water and keep tossing, and add lemon at the very end for a bright lift.

Homemade Spinach Fettuccine And United States National Arboretum, Kenilworth Aquatic Gardens, Union Market Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

567

kcal

Equipment: 1. Large pot for blanching and boiling pasta (5 L or more)
2. Slotted spoon or spider strainer to lift spinach from boiling water
3. Blender or food processor to puree the spinach (or to mix dough)
4. Large mixing bowl and a fork for combining the dough
5. Kitchen scale plus measuring spoons/cups for accurate amounts
6. Rolling pin or pasta machine to roll sheets thin
7. Bench scraper or sharp chef’s knife to divide dough and cut fettuccine
8. Large skillet for the butter, oil and sauce
9. Colander, plus tongs or a pasta fork to handle the noodles, and a ladle to reserve pasta water
10. Microplane or fine grater for Parmesan (and a garlic press if you like)

Ingredients

2 cups (250 g) all-purpose flour, plus extra for dusting
3 large eggs room temperature
1 cup cooked spinach pureed about 115 g fresh leaves before cooking
1 tablespoon olive oil
1/2 teaspoon fine sea salt
Salt for pasta water
4 tablespoons unsalted butter (about 55 g)
2 tablespoons extra virgin olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper flakes optional
1/2 cup finely grated Parmesan cheese about 50 to 60 g, plus extra for serving
Freshly ground black pepper to taste
1 tablespoon lemon juice optional
Small handful fresh parsley or basil chopped for garnish

Directions

Blanch about 115 g fresh spinach in boiling water for 30 seconds, drain, squeeze out as much water as you can, then puree into about 1 cup of smooth spinach with 1 tablespoon olive oil; set aside.
On a clean surface pile 2 cups (250 g) flour, make a well in the center, crack in 3 large room temperature eggs, add the pureed spinach, and 1/2 teaspoon fine sea salt; mix with a fork until it comes together into a shaggy dough. If you want to save time use a food processor to combine everything.
Knead the dough 8 to 10 minutes until smooth and elastic, adding small pinches of extra flour if it’s too sticky; wrap tightly in plastic or cover with a bowl and let rest 30 minutes at room temperature.
Divide the dough into 3 or 4 pieces, flatten each and either run through a pasta machine to thin to about 1 to 2 millimeters or roll very thin with a rolling pin; dust with extra flour so it wont stick.
Loosely fold or roll the sheets and cut into fettuccine about 6 to 8 mm wide, then gently shake them out so they separate and lay on a floured tray to rest briefly while you boil water.
Bring a large pot of water to a rolling boil, salt it generously, and cook the fresh spinach fettuccine 2 to 4 minutes until al dente; reserve about 1 cup of the starchy pasta water before draining.
While the pasta cooks melt 4 tablespoons unsalted butter with 2 tablespoons extra virgin olive oil in a large skillet over medium heat, add 2 cloves minced garlic and 1/4 teaspoon crushed red pepper flakes if you like heat, sauté just until fragrant a few seconds, dont let the garlic brown.
Add the drained pasta to the skillet, sprinkle in 1/2 cup finely grated Parmesan and toss, adding reserved pasta water a little at a time until you get a silky sauce that coats the noodles; do this off the heat if the sauce starts to seize.
Finish with freshly ground black pepper to taste, 1 tablespoon lemon juice if you want brightness, and a small handful of chopped parsley or basil; serve right away with extra Parmesan on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.