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Homemade Spinach Fettuccine with Gorgonzola

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Makes 4 servings 1x

Time 90 minutes

Units Scale


  • 1 1/2 pounds fresh spinach, stemmed and rinsed
  • 3 eggs
  • 3 cups flour, or more as needed
  • 1 teaspoon salt, or more as needed
  • 4 tablespoons unsalted butter
  • 1 teaspoon grated lemon zest
  • Pepper
  • 4 ounces Gorgonzola cheese, crumbled (about 1 cup)


  1. Rig a steamer in a pot of simmering water. Add the spinach and cook until bright green and tender, 2 to 3 minutes. Run the spinach under cold water and when cool enough to handle, squeeze out as much moisture as possible. Put one-third of the spinach in a blender. Add the eggs and puree until smooth. Reserve the remaining spinach.
  2. Combine the flour and 1 teaspoon salt in a food processor and pulse once or twice. Add the spinach and egg mixture and turn the machine on. Process just until a ball begins to form, about 30 seconds. Add a few drops of water if the dough is dry and grainy; add a tablespoon of flour if the dough sticks to the side of the bowl.
  3. Sprinkle the dough with a little flour and cover; let it rest for about 30 minutes. (At this point, you can refrigerate the dough, tightly wrapped in plastic, for up to 24 hours. Let it sit out for 15 minutes before proceeding.)
  4. Set up your pasta machine and sprinkle the work surface lightly with flour. Cut off about one-third of the dough and wrap the rest in plastic or cloth while you work. Roll the dough lightly in the flour and use your hands to flatten it into a rectangle about the width of the rollers. Set the machine to its thickest setting and roll the dough through. If it sticks, dust it with a little more flour. Repeat. Set the machine to its next-thinnest setting and repeat. Each time, if the pasta sticks, sprinkle it with a little more flour, and put the dough through each setting twice.
  5. Continue to roll the dough thinner, changing the thickness one setting each time (if you try to rush the process, the dough will tear). If at any point the dough tears badly, bunch it together and start again. Use only as much flour as you need to. Pass the dough through the machine’s second-thinnest setting. Repeat 2 more times (by this time it will be going quickly), then flour the dough lightly, and cover. Repeat with the remaining dough.
  6. Cut each pasta sheet into rectangles roughly 16 inches long; trim the ends to make it neat. At this point the dough is ready to cut. By hand, fold the pasta into quarters and use a pastry or pizza wheel or sharp long knife to make long strips about 1/4 inch wide. By machine, pass the dough through the broadest (tagliatelle or fettuccine) cutter. Cook right away or hang the strands over clean coat hangers, chopsticks, dowels, or a sheet-draped chair to dry for up to a couple hours.
  7. When you’re ready to eat, bring a large pot of water to a boil and salt it. Put the butter in a large skillet over medium heat. When the butter is melted, add the reserved spinach, turn the heat up to medium-high, and cook, stirring, until warmed through, 2 to 3 minutes. Stir in the lemon zest, sprinkle with salt and pepper, taste, and adjust the seasoning. Turn off the heat.
  8. Add the pasta to the boiling water, and cook, stirring occasionally, for 1 minute, then start tasting. When the pasta is tender but still has some bite, scoop out 1 cup cooking water, then drain the pasta. Add the pasta to the skillet with the spinach along with a splash of the cooking water and half the cheese, and turn the heat to medium-low. Toss to coat, adding a little more cooking water if necessary to create a creamy sauce. Taste and adjust the seasoning, then top with the remaining Gorgonzola and serve.

– Recipe from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways