Go Back
Print
Home Made Pasta Recipe

Home Made Pasta Recipe

Spinach and Thyme Fettuccine. Made with fresh ingredients from the garden and then dehydrated. Discover the hypnotic process of pasta making and fall in love with fresh home made food.
Course Main
Cuisine Italian
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 700 grams
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

  • 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

Instructions

  1. Put the spinach and thyme into a processor and pulse until it forms a thick paste
  2. Make a well in the middle of the flour and add the oil and salt
  3. 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.
  4. Tip the mix onto a very well floured board and knead until soft and springy
  5. Return the dough to the bowl and rest, covered with a clean tea towel for 30 minutes
  6. 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.
  7. Use a fettuccine attachment (cutter) to cut the pasta strips into fettuccine.

Cook Fresh

  1. 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.

OR Dry

  1. 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.
  2. Lay out the fettuccine onto the trays and set the dehydrator as per instructions for the required duration.
  3. Cooking dried pasta will take approximately 7-9 minutes to cook, depending on the thickness of the pasta you have created.

Recipe Notes

Roll pasta thinly. On my machine I roll it to number 4
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.