Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spinach fettuccine. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Spinach Fettuccine is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Spinach Fettuccine is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook spinach fettuccine using 5 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Spinach Fettuccine:
- Prepare 125 g fresh spinach
- Take 125 g eggs, beaten (about 3 large eggs)
- Get 227 g all-purpose flour (or 00 flour)
- Make ready 3 g salt
- Prepare 1 pasta roller and cutter
Instructions to make Spinach Fettuccine:
- Bring a pot of water to a boil over high heat. Season the water with salt. Add the spinach and boil until the stems soften, 30-40 seconds. Using a spider, remove the spinach and spread it on a tray. Let cool for about 20 minutes. Once cooled down, wrap it in a clean, dry towel to squeeze out all the excess water. The spinach must be very dry.
- In a blender, blend the spinach and eggs until smooth green color, about 2 minutes. Use a strainer to remove any clumps in the mixture if necessary.
- In the mixer with dough hooks, beat the spinach mixture, salt and flour together until it is relatively smooth with a cellulite-like texture, an indication of gluten formation. Knead it with a bit of all-purpose flour to form a ball. Wrap the dough tightly in plastic wrap, smooth out any air pockets. Set aside to rest at room temperature for 15 minutes.
- Prep your work surface with all-purpose flour. Use a rolling pin to flatten out the dough to 1cm thick.
- Pass through the pasta roller on the thickest setting 3 times. Fold the pasta dough into thirds, then flatten it, and pass through the machine again. Repeat this process 6 times (lightly dusting the dough with flour once or twice to prevent it sticking). Continue to roll the pasta through the machine, decreasing the thickness setting each time. Turn the handle with one hand and support the dough with the other, as it gradually becomes thinner.
- Carefully pass the thin dough through the fettuccine cutter and quickly toss the freshly cut pasta in flour to keep them from sticking.
- Cook pasta in boiling water with salt for 2 minutes or until desired doneness.
So that’s going to wrap it up for this exceptional food spinach fettuccine recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
