Fresh Spinach Linguine with Feta and Plum Tomatoes could be the closest thing to eating healthy as told by pasta. These flavors complement each other so well and the spinach puree in this pasta is subtle enough and looks absolutely beautiful. I love these flavors. There is nothing better than fresh homemade pasta. You can add any flavor to fresh pasta and the options are endless.
When I was growing up my Mom would mix together a summer pasta with chopped tomatoes, garlic, basil and feta. This is an updated spin on that fresh pasta.
I’m not going to say making pasta is easy, but once you get the hang of it and have a system down it goes by very fast and is great cooking therapy.
Fresh Spinach Linguine with Feta and Plum Tomatoes
- 1 1/2 cups All Purpose Flour, plus more for sprinkling
- 1 whole Egg
- 1 Egg Yolk
- 1 cup Spinach, packed
- 1 teaspoon Kosher Salt
- 2 tablespoons Water
- 1 tablespoon Extra Virgin Olive Oil
- 3 whole Plum Tomatoes, seeded and chopped
- 1 cup Feta, crumbled
- 1/2 cup Parmesan, grated
- Basil, chopped
- Olive Oil, for drizzling
- Kosher Salt and Ground Black Pepper, for seasoning
- Step 1 In a food processor add spinach, salt, water and olive oil. Blend until smooth. Set aside.
- Step 2 On a clean and flat surface of your counter top, pile the flour and create a well in the middle of the flour. Add egg and egg yolk into the center of the flour. Pour the spinach puree in the middle. Very gently start whisking the eggs and puree into the flour with a fork and bring the edges of the flour over the top of the eggs.
- Step 3 Once the mixture starts to come together start folding the dough over onto itself. If the mixture is too tacky at this point sprinkle additional flour over the top and incorporate. Knead the dough for a few minutes. Wrap the dough in plastic wrap and rest for 15 minutes.
- Step 4 Cut your pasta dough into 4 even pieces. Working with one quarter of the dough, wrap the rest with plastic wrap. Sprinkle your pasta machine and pasta dough with a dusting of flour.
- Step 5 Flatten dough with your palm and roll out pasta starting at the widest setting on your pasta machine, mine is 0. Rolling the dough is a process, you need to make several passes, throughout each thickness setting for the best results. I start with the biggest setting, run it through once or twice there, then gradually adjust the settings to be thinner and thinner until I have the perfect sheet. Work your way up on the settings slowly, careful not to tear the dough. Between each pass, I fold the strip into thirds. This helps square up the edges and keeps things even. Work your way up to a thinner setting, I like mine at a 5 or 6 for fettuccine. Your preference on how thin or thick you want your dough.
- Step 6 Cut your dough through the fettuccine setting and place pasta on a floured sheet pan. Gently toss the pasta in the flour. Set aside.
- Step 7 Cook pasta in salted boiling water for 2 minutes. Drain well and drizzle with olive oil, season with salt and pepper.
- Step 8 Toss in the tomatoes, feta, Parmesan, and basil. Serve and enjoy!
Savor and Enjoy!