This is a classic from the archives – nearly seven years old as I update and retype this in 2021. This is homemade gourmet at its best.

This makes two separate servings of two. Refrigerate or freeze the excess pasta and use only half of the “sauce” ingredients per each time you cook it.

Print Recipe

Spinach Pasta

Prep Time1 30

Cook Time15

Total Time1 45

Course: Dinner

Cuisine: California

Keyword: Pasta

Servings: servings

Calories: 708kcal

Equipment

Food processor
Pasta rollers

Ingredients

Pasta

10 oz frozen spinach thawed, pressed, and chopped
4 cups all-purpose flour
4 large eggs
1 tbsp water

2 pints cherry tomatoes halved
1 tsp salt
4 tbsp olive oil
2 tsp red pepper flakes

Instructions

Make Pasta

To remove moisture from the spinach, microwave it for a about 1 minute and then press as much water out of it as you can in a mesh strainer. Use towels (or paper towels) to further dry it. Once as dry as possible, chop it in a food processor until very fine.
With the flat beater on, combine the spinach and 4 cups flour into the stand mixer bowl and stir them up a bit. Then add the 4 eggs and 1 tbsp water and mix with the flat beater for about 30 seconds until it comes together.
4 cups all-purpose flour, 4 large eggs, 1 tbsp water
Switch to the dough hook and mix on low for about 2 minutes. Remove the dough and knead by hand for a few minutes, adding extra flour to the get the right consistency, which is stiff, but pliable and not sticky at all.
Let the dough rest for at least 30 minutes. Do not refrigerate or it will be too cold.
Cut the dough ball into eight equal pieces and work on one piece at a time. Use plenty of flour. Start with the widest setting on the roller and put it through a few times, folding it over in half in between passes. At the end your sheet should be the exact width of you pasta roller. If the dough starts to stick at all, dust the sheet of pasta with flour. Then you can work it through the roller until it gets down to your desired thickness (setting 4 is ideal for thick but manageable pasta).
Cut the pasta as desired and hang to dry on a pasta tree.

Storing Extra Noodles

Place nests of pasta in a freezer bag and store until you want to cook them (no more than one month is ideal).

Cooking the Pasta

For fresh or frozen pasta, bring a large pot of salted water to a boil. When it’s boiling, add your pasta. After 3 or 4 minutes all the pasta should be floating and that means it’s done.

For the Basic Sauce

As the pasta is cooking, add 1 pint of halved cherry tomatoes with 2 tbsp of olive oil to a large skillet and put it over high heat with 1 tsp of red pepper flakes and 1 tsp salt. Don’t completely cook down the tomatoes, just heat them up and get the flavors to combine some. Turn the heat to low.
2 pints cherry tomatoes, 1 tsp salt, 4 tbsp olive oil, 2 tsp red pepper flakes
When the pasta is done you can use tongs to pull it out of the water and add it straight to the pan with the tomatoes, allowing a bit of the pasta water to come with the noodles. Stir a bit to cook off the pasta water and serve immediately.

Notes

Serves 4

Nutrition

Nutrition Facts

Spinach Pasta

Amount Per Serving

Calories 708 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Trans Fat 1g

Cholesterol 164mg55%

Sodium 742mg32%

Potassium 975mg28%

Carbohydrates 109g36%

Fiber 7g29%

Sugar 7g8%

Protein 23g46%

Vitamin A 10002IU200%

Vitamin C 58mg70%

Calcium 165mg17%

Iron 10mg56%

* Percent Daily Values are based on a 2000 calorie diet.