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Homemade Spinach Fetuccini

ingredients

servings

5

Semolina

500 oz

Iodized salt

15 oz

Baby spinach

300 oz

first courses from Chile

Homemade Spinach Fetuccini

Homemade Spinach Fetuccini

vegan with gluten

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Homemade Spinach Fetuccini

Homemade Pasta Recipe for Vegans

Homemade Spinach Fetuccini step 1

step 1

In a blender process spinach leaves with minimal water to make the machine work. Pass through a fine strainer to obtain spinach juice.

Homemade Spinach Fetuccini step 2

step 2

Put the juice in a cup and fill with water until filling. In a bowl mix the semolina with the salt. Add the spinach juice and mix well with a fork. Pass the dough to the table and knead until smooth.

Homemade Spinach Fetuccini step 3

step 3

Let the covered dough rest on plastic wrap for 10 min. Divide the dough into 4 and in the floured serving uslear to the desired thickness or pass through the pasta machine. Cut and let it dry sprinkled with flour.

Homemade Spinach Fetuccini step 4

step 4

Cook in plenty of salt water for about 5 minutes or until al dente. Serve sprinkled with toasted walnuts or white sauce of choice.

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