In my mind, it doesn’t get any better than a big plate of homemade pasta. Over the holiday break, I used my extra time to make homemade fettuccine noodles (and ravioli and spaghetti but that’s neither here nor there). During the cold winter months, I love to spend time in my kitchen rolling out fresh pasta dough and cutting it effortlessly with the help of my KitchenAid pasta attachments. Something about the process of making homemade pasta is so satisfying.
The egg yolk dough recipe that I use for all of my pasta is from Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto. It works without fail every time. Additionally, I used this pasta drying rack to hold the noodles while I preparing the remaining ingredients. It is awesome for both storage and noodle-management in my kitchen!
If you’re not able to make your own fettuccine noodles (time, space, equipment, patience, etc. ) you can still enjoy this recipe with store-bought fettuccine noodles. Simply cook the fettuccine according to the directions on the box. They won’t be as fantastic as homemade noodles, but it will still be a delicious meal!
Have fun with this one and be sure to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share your version of this recipe. You can also let me know how this recipe goes by leaving a comment below. I can’t wait to see how this delicious Italian-inspired dinner turns out for you!
Spinach & Sun-Dried Tomatoes with Fettuccine
Marc Vetri’s Egg Yolk Dough
- 1 ¼ cup + 2 tbsp all-purpose flour
- 7 tbsp No. 1 Durum Wheat Semolina Flour
- 9 egg yolks
- 1 tbsp olive oil extra virgin
- 3 tbsp water more as needed
- 1 tbsp olive oil extra virgin
- 1 large yellow onion diced
- 5 garlic cloves minced
- ½ tsp paprika
- ⅓ tsp salt
- ½ cup sun-dried tomatoes with Italian herbs in olive oil julienne cut
- 4 cups spinach fresh
- 1 cup unflavored oat cream or half-and-half
- Parmesan cheese shaved
- basil fresh, chopped
Instructions for Homemade Fettuccine
- Combine all-purpose flour and semolina flour in a stand mixer with a paddle attachment. On medium speed, add the egg yolks, oil, and water. Add one ingredient at a time and mix just until the dough comes together, about 2 – 3 minutes.
- Turn the dough out onto a lightly floured work surface and knead with your hands until it feels silky and smooth. Add semolina flour as necessary to keep the dough from sticking. The dough is ready when it pulls gently back into place after stretched. Shape the dough into a ball, then flatten the ball into a disk. Cover in plastic wrap and set aside for 30 minutes.
- Cut the dough into 4 equal pieces. Shape each piece into an oval, just wide enough to fit the width of your pasta roller. Lightly flour your first piece of dough and pass it through the pasta roller on the widest setting. As the sheet thins out, add flour to keep the dough from sticking. Move through each roller phase until you reach setting 3 or 4 on your KitchenAid attachment. Repeat with remaining dough.
- Cut sheets of pasta dough with a KitchenAid Fettuccine attachment (or use a knife). Set fettuccine noodles on a drying rack until ready to cook.
Instructions for Remaining Ingredients
- Heat a large pot with pasta water and salt. Cover and bring to a boil.
- In a large skillet, heat olive oil and onion over medium heat. Saute for 5-10 minutes, until onions are caramelized.
- Add garlic, paprika, salt, and sun-dried tomatoes. Mix well and saute for 3-4 minutes over medium heat.
- Add spinach and mix until wilted. Add oat cream or half-and-half. Simmer for 3-4 minutes.
- Add homemade fettuccine noodles to prepared pasta water. Boil for 2-4 minutes (depending on your preferences and the thickness of the noodles). Transfer noodles to the skillet using a pasta fork and mix well in sauce.
- Garnish with Parmesan cheese and fresh basil. Serve with your favorite fresh vegetables and enjoy!