Week 2: Spinach Fettuccine with Rosemary Butter Sauce

This week I’ve been craving the comfort of pasta and also the freshness of spring greens. So I decided to marry the two! I present to you homemade spinach pasta partnered with a delicious rosemary butter sauce. The meal is comforting, filling, aromatic, rich, and so green! It takes a bit more time than my usual recipes, but if you have a bit of extra time, it is so worth it. It’s totally possible to do alone, and also so fun to have helpers.

Not into making your own pasta? Here are more ideas for what you can create with this week’s bounty.

More Magnificent Meal Musings:

Spinach Fettuccine with Rosemary Butter Sauce

It is so satisfying to make your own pasta – especially your own spinach pasta. This green wonder is delicious – the spinach pasta and rosemary butter combination is woodsy and aromatic – and feels rather fancy. The pasta doesn't need to be made into fettuccine (we used half of the dough to make lasagna sheets), so you can make whatever shapes your heart desires (though keep them relatively consistent, which will simplify cooking time). This recipe is from bell'alimento, with a couple adaptations to the instructions.

Prep Time 1 hour
Cook Time 5 minutes


Spinach Fettuccine

  • 2 3/4 cups all purpose flour
  • 3 eggs
  • pinch salt
  • 1 full bag of RR spinach

Rosemary Butter Sauce

  • 1/4 cup unsalted butter
  • 1 tsp fresh rosemary leaves


Spinach Fettuccine

  1. Start by gently steaming the spinach (about 1-2 minutes). Lay in a clean tea towel and squeeze out excess fluid. Place in a food processor or blender and puree. If you don't have either, you can chop as finely as possible, and then finish it off with a mortar and pestle.

  2. Place flour into a large bowl. Create a well in the centre.
  3. Add eggs and salt. Using a fork or your hand, mix together. Add spinach and continue to mix until incorporated and a ball forms. Add more flour of the dough feels to sticky..
  4. Knead the dough for approximately 5-6 minutes.
  5. Cover the bowl with a tea towel and rest the dough for about 30 minutes.

  6. *Just before the 30 minutes is up – start your rosemary butter sauce! This allows the flavours to infuse for a long time (see instructions below).*

  7. Divide the dough in half, and then divide one half into four sections (you'll have 8 sections total once you've done all the cutting).

  8. Take one section and cover the rest with the tea towel. If you have a pasta roller, roll through this seciton until it’s a level 4 or 5 thickness. If you don’t have a mixer, simply use a well floured rolling pin, and roll the section as thinly as possible.
  9. Using a sharp knife, cut dough into strips. You can really cut it into whatever shapes you want, but I went with the classic fettucine.
  10. Lay out the pasta on a well-floured surface. Start a large pot of salted water to boil.

  11. Process all portions in the same way.

  12. Once you have made all your pasta – time to cook it! Place pasta, a couple of portions at a time, into the boiling water. Cook until al dente, about 5 minutes (or longer, according to your preference).

Rosemary Butter Sauce

  1. Melt the butter and rosemary in a pan over low heat. Allow to infuse for several minutes. Once the pasta is cooked, add to the butter, toss, and serve. Top with Parmesan cheese.