Handmade Pasta: Spinach Fettuccine

Handmade Pasta: Spinach Fettuccine

When I tried making this before the noodles were like udon and not chewy at all, so this time, I added bread flour to amp up its chewiness. It was absolutely delicious when cooked al dente!

Ingredients: 2 servings

Bread (strong) flour
150 g
All-purpose flour
50 g
Egg (whole)
Egg white
Spinach, leaves only
from 1 bunch
Olive oil
1 tablespoon
1/3 teaspoon
1 tablespoon


1. Blanch the spinach leaves in a little boiling water. Drain well, squeeze out and purée in a food processor.
2. Put all the ingredients in a large bowl and mix. If it's too floury and dry and won't come together to form dough, add a little water.
3. When the dough comes together, knead it while incorporating any flour left in the bowl.
4. Form the dough into a ball, and knead it 7-8 times in the bowl. (Put your weight on it using your left hand wrist, and fold it in half when it's flattened. Repeat pressing down on it and folding it.)
5. When the dough is no longer floury and has an even texture, roll it into a ball again and put it into sturdy plastic bag. Rest the dough in the refrigerator for an hour.
6. Put the dough in the middle of the bag, and press it flat by stepping on it. When the dough has been flattened evenly, fold it in half and step on it to flatten it again. Repeat 5-6 times.
7. Roll the dough out with a pasta machine or a rolling pin and cut it up. (I used a juicer with a pasta attachment.)
8. Bring plenty of water to a boil in a large pot and add 1 heaping tablespoon of salt. Put the pasta in while separating the strands. The pasta tends to stick so stir with chopsticks as soon as you put it in the pot. Boil for about 4 minutes and they're done.
9. Serve with the sauce of your choice. For tomato sauce: Sauté garlic and red chili peppers in olive oil, and add a can of tuna. Add a can of tomatoes and a bay leaf. Simmer to reduce, and season with salt and pepper.

Story Behind this Recipe

When I tried making this pasta before following the recipe that came with my juicer, the noodles were limp and soft like overcooked udon noodles. The recipe called for 180 g of bread flour and 120 g of all-purpose flour. Maybe I didn't process it long enough. I wanted to eat really chewy fresh pasta, so I thought about using 100% bread flour, but I added some all purpose flour to use it up. This time it was a big success. It was chewy and bouncy - a very filling, macho pasta.