The Atlas Marcato is Super Easy to Use!If you don’t already have a pasta maker, the Italian-made Atlas pasta machine is one I would definitely recommend. It’s not the most famous pasta machine in the world for nothing. It’s incredibly well-made and super easy to use and adjust. Just check out the two videos below… Video #1: This one shows our son cranking the pasta sheets out into perfect fettuccine! Video #2: This one is the professional video from Marcato Atlas. It shows you step by step exactly what you need to do to make the homemade pasta recipe.
The Best Flour for Homemade Pasta RecipeAfter you have a pasta maker the only other thing you really need to worry about is what type of flour to use. Protein and gluten are important factors when deciding which flour to use for your homemade pasta recipe. Ideally, you want to look for a flour that has less protein and less gluten. Pastas made with low-protein / low-gluten flours are not only easier to roll out, they also yield a softer pasta that absorbs sauce better. If you don’t live in Europe and don’t have access to Italy’s 00 or 000 flour, then pastry flour is your best bet. While I am sure regular white pastry flour would make a delectable homemade pasta, I don’t like to use refined foods of any sort and so I opt for whole wheat pastry flour instead. And since I mixed it with the spinach in the recipe below, you can’t even tell the difference. As for what to put on top of your homemade pasta, marinara is always a sure bet. But, if you want something a little heartier, you might want to try a “cream” sauce made from nuts. At the last minute I whipped up the creamy spinach green sauce (in the photo below), made with sautéed onions, garlic, extra virgin olive oil, pine nuts and spinach. Click HERE for the Creamy Spinach Green Sauce Recipe. Ok, on with the homemade pasta recipe. Finally 😉
Whole Grain Homemade Pasta Recipe with Spinach
- Prep Time: 45 minutes
- Cook Time: 3 minutes
- Total Time: 48 minutes
- Yield: 4 1x
- 3 cups organic spinach
- 2 organic (pastured eggs (such as Vital Farms))
- 1/2 teaspoon unrefined sea salt
- 3 cups whole wheat pastry flour
- Bring 1 1/2 cups of water to a boil in a medium-sized saucepan. Add the spinach and blanch for about 30 seconds, until just wilted. Drain the spinach and then use a cheesecloth to press as much water as humanly possible out. You want your spinach really, really dry.
- Add the dry spinach, eggs and salt to a high-speed blender (such as a Vitamix) and process on high until the mixture is smooth and creamy, about 30 seconds.
- Add the flour to a large work surface or pastry board and make a well in the center; slowly add the spinach-egg mixture and use a fork to combine the ingredients together.
- Once the ingredients are combined, start to knead the dough with your hands. If the dough is too dry, add about 2 tablespoons of water at a time. Use your hands to roll the dough into about an 8-inch oval-like ball. Note: The dough is ready for your pasta maker when it is pliant and no longer sticks to your hands.
- Use a knife to cut the dough into small 5 segments (see photo above). Begin preparing your sheets of pasta according to the directions provided by the manufacturer of your pasta maker. If you are using the Marcato Atlas 150 pasta maker that I have, be sure to watch this tutorial video.
- Once you have your long sheets pasta prepared, you’ll want to dust both sides with flour before cutting them into strips of pasta. When cutting your pasta, you will once again want to follow the directions provided by the manufacturer of your pasta maker.
- To cook the pasta, bring a large pot of salted water to a boil. Carefully add your pasta to the boiling water and cook for about 3 minutes. Fresh pasta cooks FAST!
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