Spinach pasta with cherry tomatoes

In a continuation of our unofficial series on homemade pasta dishes, today we're presenting a spinach fettucine. Making pasta in the food processor is so easy, and also makes it really easy to add mix-ins. This time we just added some cooked spinach to the flour and egg. The hardest part of these veggie pastas is getting the water out of the vegetable before adding it to the pasta. When the vegetable has too much water, you have to add a lot of flour to compensate and you dilute the tasty fresh egg flavor, and cause yourself a lot of frustration because it seems like no matter how much flour you add, the dough is still sticky! I always find wringing spinach to be tedious but some extra effort on that front definitely would have helped this time around. In the end though we had some delicious spinach pasta tossed with some onions, tomato, and sauce.

Homemade spinach pasta
Blanch some spinach and wring it dry. Pulse flour and spinach in food processor. Add eggs. Add more flour (because you didn't dry the spinach enough) until the mixture resembles a ball of dough. Roll out and cut into fettucine.

For the sauce
Saute 1 medium onion in olive oil until softened, add 2 cloves garlic and saute until fragrant, then add halved cherry tomatoes and a few more tablespoons of olive oil with salt and pepper. Simmer over medium heat for 10-15 minutes until tomatoes soften. Add in 2 tbsp butter and sliced spring onions, finish with 1 cup cream.

Served with delicious French loaf

1 comment: