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Homemade Pasta

 Homemade Pasta
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
8 ServingsPrep: 30 min. + standing Cook: 10 min./batch

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 King Arthur Unbleached 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

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Homemade Pasta (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.