Spinach Thyme Fettuccine
Making pasta from scratch makes me feel like I am part of an ancient club. I imagine Nonnas standing at their long, cool stone benches kneading the dough and skillfully working it into the type of pasta they prefer. It takes some time to create this basic staple food, it is a special meal for the family. It is a meal made with love.
If you are after a quick dinner option, this is not it. It is something to make in an unrushed, relaxed manner. It is not a great idea to try to make pasta from scratch if you have very young children in need of your constant attention. It is a little messy (when I make it). Above all, it is therapeutic, almost hypnotic, to gently feed the dough through the rollers time and time again to obtain a nice silky texture.
I adore a good pasta, and more so since I went to cooking school on the Amalfi Coast in Italy last year. If you do not have pasta making tools don’t stress. You can still give this recipe a try. Follow the previous (cooking school) link. It will take you to the Ravioli recipe that I learned there. You can use that process instead of the one below and and make ravioli or lasagna sheets.
This recipe is made from fresh spinach and thyme from my garden. The spinach was starting to go a little nuts so I have been adding it to many family meals in the last few weeks to get it back under control. I was gifted a food dehydrator from my parents for Christmas. The instruction manual includes timing to dry pasta. As soon as I saw that I had an uncontrollable urge to get out my pasta making attachments from the back of the cupboard and get covered in flour.
Put on an apron and some music, give the kids something to do for a couple of hours and get started. I can’t wait to do it again!
- 100 grams fresh spinach
- 10 grams fresh thyme leaves
- 755 grams of 00 Flour -plus extra for dusting pasta when it is being rolled
- 2 tablespoons of oil
- generous pinch of salt
- 6 eggs (small 55 grams)
- Put the spinach and thyme into a processor and pulse until it forms a thick paste
- Make a well in the middle of the flour and add the oil and salt
- Add the eggs to the well in the middle of the flour and use a fork to bring the flour into the middle and continue mixing until well combined.
- Tip the mix onto a very well floured board and knead until soft and springy
- Return the dough to the bowl and rest, covered with a clean tea towel for 30 minutes
- Use a pasta machine or attachments (for your mixer) if you have and roll the dough into long thin strips. I rolled to the thickness of number 4 - starting at number 1.
- Use a fettuccine attachment (cutter) to cut the pasta strips into fettuccine.
- Add the pasta to boiling water for a few minutes until it floats to the top of the water. Drain and serve with desired sauce.
- You may dry the pasta in a dehydrator, or just air dry it. This is a good option if you are making it to be stored.
- Lay out the fettuccine onto the trays and set the dehydrator as per instructions for the required duration.
- Cooking dried pasta will take approximately 7-9 minutes to cook, depending on the thickness of the pasta you have created.
To avoid the dough sticking and clogging the rollers of a pasta machine it must be covered in flour. Continue to add flour as you roll it if it is becoming sticky.
If you are drying pasta in a dehydrator ensure that all pieces are separated.
If you are not drying the pasta it may be frozen for use later
The serving size that this recipe makes is - 700 grams of dried pasta.
Make sure that you return here on Friday for the sauce recipe that I made for this pasta.
If you check the Recipe List on this site you will find many of our favorite family pasta recipes.
Have you tried making your own flavored pasta?
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