Fresh Spinach Fettuccine is a flavorful homemade pasta that combines the earthy goodness of spinach into soft, handmade noodles. Made with just three simple ingredients, this Italian classic will make you feel like a pro chef in your own kitchen!
This post was Originally Published on October 6, 2017, Updated on March 12, 2022, and Re-published on January 26, 2021 and December 17, 2024, to improve content and photos.
This Spinach Fettuccine Pasta one of my husband’s favorite meals and the kids love helping me make it for Christmas. The vibrant green color makes it stand out, and the fresh, delicate flavor pairs beautifully with a variety of sauces.
There’s something so special about making pasta from scratch, especially for special occasions or a cozy weekend dinner. Whether you pair these fresh noodles with a simple butter sauce, a creamy Alfredo, or Sunday sauce, they will definitely be a hit!
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📋 Ingredients for Homemade Spinach Pasta
You only need spinach, eggs, and flour to create these fresh pasta noodles! Here are my tips on these 3 ingredients to make sure your pasta comes out perfectly.
- Spinach - I recommend using fresh spinach for the best flavor and texture. Spinach gives this pasta its bright green color and adds a subtle flavor that pairs well with a variety of sauces. Frozen spinach should be thawed and pressed in a clean kitchen towel to remove all moisture before using.
- Flour - Either 00 “tipo” or semolina flour makes the best homemade pasta. I like to use a 50/50 mixture of both for the best texture. 00 or “tipo” flour is a fine ground Italian flour that gives the pasta a soft, fluffy texture. Semolina flour is coarsely milled durum wheat that has more texture to it. It is great for rolling and cutting specifically to prevent sticking. If semolina or 00 flour is unavailable, all-purpose flour works as a substitute, though the texture may be slightly different.
- Eggs - Eggs help to bind the flour and spinach together to make the noodles. Bring your eggs to room temperature to ensure the dough comes together smoothly.
⭐️ Chef's Secret
The trick to making homemade pasta is to avoid letting it get too sticky. Keep extra flour nearby while rolling and cutting, and don’t skip the resting time between steps—it makes the dough easier to work with. Resting the dough allows the gluten to relax, which makes the pasta easier to roll out and prevents it from shrinking during cutting.
👩🏻🍳 How to Make Fresh Spinach Fettuccine Noodles
Mix the Dough - Add the spinach to a food processor and pulse until smooth. Add 2 cups of flour and the eggs, and pulse again until the dough comes together.
Knead and Rest - Turn the dough onto a floured surface and knead for 2–3 minutes, adding flour if it feels sticky. The dough should be smooth and slightly tacky but not sticky.
Divide the dough into 4 smaller pieces and cover them with a clean towel or plastic wrap. Let the dough rest for 30 minutes to relax the gluten.
Roll Out - Take one piece of dough and flatten it slightly with your hands. Dust it lightly with flour to prevent sticking.
Starting with the widest setting on your pasta machine (or stand mixer pasta attachment), run the dough through the rollers.
Fold the dough in half and run it through again. Repeat this folding and rolling process 4 times to "knead" the dough through the machine. This creates a silky, smooth texture perfect for cutting.
After 4 passes, gradually reduce the roller setting to make the dough thinner, one step at a time. For fettuccine, a thickness setting of 3 or 4 usually works best depending on how thick you prefer your noodles. Let the dough dry out for 30 minutes before cutting so it's less sticky.
Cut the Noodles - Once the dough has been rolled to the desired thickness, attach the fettuccine cutter or use a sharp knife to cut the sheets into noodles.
Gently separate the noodles and lightly dust them with flour. Form the noodles into small nests or lay them flat on a floured surface while you work on the remaining pieces of dough. (If the noodles dry out for about 30 minutes before cooking them, this will help prevent sticking.)
Cook the Spinach Fettuccine - Bring a large pot of salted water to a rolling boil. (Use 1 tablespoon of salt for every 4 quarts of water.)
Drop the fresh fettuccine into the boiling water and cook for 3–5 minutes, or until the noodles float to the top. Fresh pasta cooks quickly, so watch carefully to avoid overcooking. The noodles are done when they float to the top and are tender but firm. (Reserve ¼ cup of pasta water to mix into your sauce for extra flavor and a silky texture!)
Drain the pasta and toss it with your favorite sauce!
❤️ My Favorite Pasta Roller
This pasta roller is the one I use in my kitchen. You can roll pasta by hand or with mixer attachments as well!
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💭 Frequently asked questions
Fresh spinach gives the pasta a slightly earthy flavor without it being overwhelming. Frozen spinach has a much stronger flavor.
Fresh pasta dough can be wrapped tightly in plastic and stored in the fridge for 2 days. Cook freshly cut noodles within 24 hours for the best texture and flavor.
This is a great way to make pasta ahead for busy nights or holiday meals! The rolled and cut pasta nests can be frozen on a lined sheet pan until solid, then transferred to a freezer bag for 1 month. Don’t defrost it before cooking, just drop it in boiling salted water and cook until al dente, adding about 30 seconds to the cooking time.
📘 Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
🍽️ What to Serve with Spinach Fettuccine
Here are some delicious dishes to serve with your Homemade Spinach Fettuccine Pasta (especially for Christmastime!)
📖 Recipe
Homemade Fresh Spinach Fettuccine Pasta Dough
Equipment
- Food Processor (affiliate link)
Ingredients
- 3 ounces cooked fresh spinach, approximately 4 cups fresh spinach, cooked down and well-drained
- 3 large eggs
- 2 - 2½ cups 00 flour (affiliate link), plus extra for rolling and cutting
Instructions
- Add the cooked and drained spinach to a food processor and pulse until pureed.
- Add the eggs and 2 cups of the flour and pulse until the dough just comes together. Add in more flour as needed until the dough forms a ball and is no longer sticky.
- Remove the dough from the food processor and turn it out onto a floured surface. Cut the dough into 8 equal pieces and form into rectangles. Cover with a towel and let the dough rest for 30 minutes.
- Starting with the widest setting on your pasta roller, run each piece of dough through the roller. Fold the dough in half and then in half again and run it through the roller again. Repeat this process 3 more times until the dough is smooth. If the dough is sticky or starts to rip, sprinkle generously with flour.
- Move the roller to the next setting and run the pasta sheet through once to thin it out. Continue to do this one at a time until the desired thickness. (I recommend a 3 or 4 for fettuccine noodles.) Repeat with the remaining pieces of dough, letting the sheets dry out for 30 minutes before cutting.
- Run the sheets of dough through the cutter and separate the noodles, tossing them with flour. Lay each set of noodles in nests on a lined sheet pan and let them rest while preparing for cooking.
- Bring a large pot with 4 quarts of water to a boil over medium-high heat and then add 1 Tablespoon of kosher salt.
- Add the noodles to the boiling salted water and cook for 3-5 minutes or until they float to the top and are cooked through.
- Drain the pasta from the cooking water and toss with your favorite sauce.
D
What a great recipe! Can this be dried to store for later cooking?
Amanda
Thank you! You can dry them out for about an hour and then transfer to the refrigerator for 24 hours. If you are wanting to keep them longer than that - I recommend freezing them in nests after drying them.