Fresh Spinach Pasta – Food Wishes

Fresh Spinach Pasta – Food Wishes



Learn how to make Fresh Spinach Pasta! I don’t often make homemade pasta, but when I do, I make fresh spinach pasta. Whether for fettuccini, ravioli, or lasagna, this gorgeous, and versatile pasta dough recipe will impress! Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this fun and easy Spinach Pasta recipe!

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39 Comments

  • Michael Miller on February 10, 2020

    Your voice going up and down drove me nuts and I had to stop. Just talk

  • Ashleigh V on February 10, 2020

    Great recipe! However, you might want to start captioning your videos instead of voice overs. The rhythm and inflection of your speech, hurts.

  • James Merritt on February 10, 2020

    Can I just toss it all into my Kitchen Aid stand mixer with the dough hook?

  • Canadian 4oodie on February 10, 2020

    “Chin slapping long pasta” lol

  • Luigi Rossi on February 10, 2020

    nice! just a couple of tips: 30 minutes is sufficient for the resting and you should put it in the fridge only if you plan on using the dough the next day (and even then let it warm up to room temperature), cold dough is needlessly tough, especially if you work it by hand without machines 🙂

  • Daniel Gilperez Esteban on February 10, 2020

    Thank you for your video, i can already smell the spinach fresh pasta ai pesto Genovese that i will cook tomorrow

  • New change unlisted_viewer on February 10, 2020

    Thank you, I have a buttload of it i need to get rid of

  • Mike Breler on February 10, 2020

    I like spaghetti and have an Omega juicer with a spaghetti insert to press out the dough but I've never used it. Do you think this dough consistency will work that way. Thanks

  • Galaxia X on February 10, 2020

    That looks like a dish I could eat on keto

  • harper222 on February 10, 2020

    This dudes inflections made me tune out a minute in.

  • LadySythe on February 10, 2020

    I'm looking for a veggie noodle recipe…that doesnt use flower… almond or coconut flour the only options… I just cant find anything keto friendly…

  • Norma Ortega on February 10, 2020

    I love it !!!!! Me encanta how you talk!!!

  • Victor Popov on February 10, 2020

    the tonality….

  • Diane Woodman on February 10, 2020

    Chef John – will you marry me?

  • Mitchell Gibson-Darling on February 10, 2020

    Your cadence pisses me off, speak more fluidly like you are having a regular conversation.

  • Mark on February 10, 2020

    Can this pasta be made with wholewheat flour?

  • Steve Lira on February 10, 2020

    Sweet Bajeebus man its called the gas pedal, stop hitting the brakes after each sentence just go!

  • Rob Fitz on February 10, 2020

    can I use 00 flour for pasta?

  • Yoda7224 on February 10, 2020

    twistaroni LUL

  • Sean Smith on February 10, 2020

    I have never heard anyone talk like this in my entire life.

  • Gayle Lowry on February 10, 2020

    John, I love your videos but your voice modulation drives me away…try to just talk instead of high and lows in your voice….please…..I made your meatballs the other day but had a hard time getting through your intonations….I’m not trying to be mean….

  • Rahul Argade on February 10, 2020

    Salt and olive oil Chef John? Is olive oil necessary because you add the spinach mixture ? I guess I should ask .. do you when you make pasta from scratch eggs and oo flour do you add oil ?

  • James Tot on February 10, 2020

    Do you recommend a Sauce to pair with this Pasta?

  • Thomas Marinelli on February 10, 2020

    Why is every thing baby spinach now. What ever happened to the good old Popeye kind.

  • giuseppe il bambino on February 10, 2020

    A lot of talking but what are the quantities for this recipe ??????

  • chupagoat69 on February 10, 2020

    Thank you Chef John. You have made it so my family calls me a chef. I would ask for your help to be their hero and ask for you to do a doughnut recipe. Like real doughnuts not the new cake trendy types. Thanks a lot in advance.

  • Connoisseur Dinosaur on February 10, 2020

    Can you stop inflicting your voice with every sentence

  • Amber Meadows on February 10, 2020

    Ive done a red pasta using dried tomato powder (i dried fresh tomatoes and then used my grinder) in the flour, i'll try it in the eggs next time! Great with pesto!

  • Totally not a lizard on February 10, 2020

    Me when I catch baby yoda

  • ogadl ogadl on February 10, 2020

    I love this recipe! Can’t wait to try out my new pasta maker with this dough.
    Only thing is I don’t use plastic wrap, what is a good alternative?

  • Charles Cooper on February 10, 2020

    That inflection, It's like what is supposed to be a pleasant ending intonation to a salient point in a nature documentary made for each and every sentence even when it doesn't call for it

  • Jack T on February 10, 2020

    God the audio voice is horrible. Can you not string together two sentences into a complex phrase? Every sentence ends with that same up-tick voice swing. Ugh.

  • Jack Schroeder on February 10, 2020

    Is this the guy from how it’s made

  • Moogie Always on February 10, 2020

    Need to save that fiber and egg mass for adding to more eggs and then scrambling it. Just pop it in a freezer container and freeze and continue making your pasta with the spinach egg juice.

  • Shinnelle O'GIlvie on February 10, 2020

    I love your channel but goodness the commentary is atrocious. I want to mute but then I won’t know what to do if I want to recreate your dishes ???

  • Dead Mic on February 10, 2020

    That's sooo oily

  • The Phonixs on February 10, 2020

    Why is he talking like that ?

  • Omo Gaming on February 10, 2020

    His cementating is too funny

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