Homemade Spinach Fettuccini with Alfredo Sauce

Photos by Chelsea Lane Christmas 2010

1 10 oz package frozen chopped spinach
2 eggs
1 T olive oil
1 t salt
2 c flour
Thaw spinach in the microwave and cook until hot (or cook in a saucepan till hot). Drain water, but don’t press. Put in blender. Add eggs and olive oil and puree until spinach has broken down completely and you have a smooth green mixture. This may take a couple of minutes. Meanwhile put flour and salt in a large bowl and mix well to combine. Make a well in the center and pour spinach mixture in once it is completely blended. Mix well, then turn it out onto a flour covered table to knead. Add more flour if sticky until the dough is smooth and elastic. Let stand 10 minutes.

Divide dough into four equal parts.  Roll one at a time into a thin rectangle on a well floured table.  Loosely fold the rolled out dough in thirds, and sprinkle on extra flour between each fold.  Slice into 1/4 inch strips with a sharp knife.  Unfold all the strips onto towels to dry before rolling out the next dough ball, otherwise they’ll stick together! Once all the noodles have been laid out, let them dry for a minimum of 30 minutes, or up to 3 hours.

To Cook the Fettucini
Put a large pot of water on to boil, add 1 T salt and 1 T olive oil. Gather up the dried pasta, and add once the water is boiling.  Cook for 4 minutes, drain and return to the pot.  Pour  Alfredo sauce over pasta and toss to coat.  Garnish with fresh herbs and serve with fresh grated Parmesan cheese on the side.

Alfredo Sauce
2T extra virgin olive oil
1 c light cream (can substitute up to half cottage cheese)
2/3 c Parmesan
1 clove garlic
1/2 t salt
pepper to taste
Optional fresh herbs of your choice, chopped for garnish
Cook ingredients together over low/medium until just hot and fragrant.  Don’t boil!  Set aside until the pasta is cooked.

Adapted from Betty Crocker pg 59


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