Spinach Fettuccine | Fettuccine Verdi agli Spinaci - Pasta et Al

Name: Spinach Fettuccine | Fettuccine Verdi agli Spinaci - Pasta et Al
Ingredients: 250 g 00 flour (plus up to 50g more depending on moisture left in spinach); 100 g spinach (blanched, thoroughly drained, and very finely chopped; substitute with frozen spinach); 50 g semolina flour; 2 eggs; 1 egg yolk; 1 tsp extra-virgin olive oil; 1/2 tsp salt

pastaetal.com

Our spinach fettuccine recipe. Scrumptious, reliable, and versatile. This is made using one of our signature doughs, and is sure to leave you wanting more!

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Ingredients

250 g 00 flour (plus up to 50g more depending on moisture left in spinach)
100 g spinach (blanched, thoroughly drained, and very finely chopped; substitute with frozen spinach)
50 g semolina flour
2 eggs
1 egg yolk
1 tsp extra-virgin olive oil
1/2 tsp salt