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Fresh Whole Wheat Pasta With Spinach And Garlic

Light, fresh, meat-free pasta dinner. Hearty and filling enough for winter, light enough for summer.


For the pasta:

  • 2 eggs
  • 1 c whole wheat flour
  • 1 dash salt

Spinach mix:

  • 6oz frozen chopped spinach
  • 1 shallot
  • 1T chopped garlic
  • 3T Olive oil (or as needed)


To make the pasta:

  1. I use my KitchenAid mixer with Pasta attachment, but you can roll out the dough and slice it into ribbons.

  2. scoop 1 cup flour (I use whole wheat but you can use white flour if you prefer) into a medium bowl. Create a depression in the flour. Crack two eggs into the depression add a dash of salt and start to stir the eggs into the flour using your fingers. Once all the flour is mixed in kneed the dough until it is no longer tacky. Add more flour by dashes if it is needed. The dough ball should be rubbery. Break the dough ball into marble sized chunks and drop into your pasta maker hopper. Or roll very thin on a floured surface and cut into ¼ inch strips. Hang to dry for an hour or so.

To make Spinach mix:

  1. Thaw the Spinach

  2. slice the shallot thinly

  3. chop the garlic

  4. sauté the spinach, garlic, and shallot in 3T of Olive oil

  5. Bring a pot of water to a boil. Cook pasta until al dente. Drain pasta and toss with Spinach mix.

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