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Homemade Pasta Recipe

Homemade Pasta Recipe photo by Taste of Home

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You don't need a fancy pasta maker for this homemade treat. Try your hand at fresh pasta with this easy-to-work-with dough. The spinach gives it a nice color without overpowering the flavor. —Healthy Cooking Test Kitchen

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Homemade Pasta Recipe

Prep: 30 min. + standing Cook: 10 min./batch

Yield: 8 Servings

30 10 40

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup packed fresh parsley sprigs
3-1/2 to 4 cups all-purpose flour
1/2 teaspoon salt
4 eggs
3 tablespoons water
1 tablespoon olive oil
Marinara sauce

Directions

Place spinach and parsley in a food processor; cover and process until finely chopped. Add 3-1/2 cups flour and salt; process until blended. Add the eggs, water and oil. Process for 15-20 seconds or until dough forms a ball.
Turn onto a floured surface; knead for 8-10 minutes or until smooth and elastic, adding remaining flour if necessary. Cover and let rest for 30 minutes. Divide into fourths.
On a floured surface, roll each portion to 1/16-in. thickness. Dust top of dough with flour to prevent sticking; cut into 1/4-in. slices. Separate the slices; allow noodles to dry on kitchen towels for at least 1 hour before cooking.
To cook, fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles in batches; cook, uncovered, for 8-10 minutes or until tender. Drain. Serve with sauce. Yield: 8 servings.

Nutritional Facts 1 cup (calculated without sauce) equals 259 calories, 5 g fat (1 g saturated fat), 106 mg cholesterol, 211 mg sodium, 43 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Homemade Pasta in Healthy Cooking February/March 2012, p38

A Sticky Situation

To avoid sticky pasta, use plenty of water—at least 4 quarts for each pound of pasta. Stir the pasta after it's added to the water and maintain a boil while cooking.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Homemade Pasta

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Reviewed on Aug. 10, 2012 by wolywig

food processor was too small for that much flour & I am no novice(76 yrs) I know how to make homemade noodles I have never seen noodles that you have to add so much flour to so they don't stick to your hands such a mess in the food processor!!!!! they had better be delicious!!!!!! rotten recipe

Reviewed on Feb. 17, 2012 by karensaver

I fully understand why this recipe was rated 5 stars before we added our rating! Delicious!!

Reviewed on Feb. 13, 2012 by aubsmc

This recipe came together very easy. I added some garlic pepper and a little extra salt when adding the flour. I baked chicken with marinara sauce on top and served the chicken on top of the noodles. Very good and fairly easy (a bit time consuming). I will make this again. The best part is the nutritional info and the fact it has a good dose of fiber in it.