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  • 70g frozen chopped spinach, defrosted
  • 450g (approx. 3½ cups) plain flour
  • 2 tsp salt
  • 3 large eggs (150ml required), at room temperature
  • Sauce
  • 50g butter
  • 200g walnuts, roughly chopped
  • 2 large carrots, peeled and shredded
  • ½ cup freshly chopped parsley
  • 2 tsp grated lemon rind
  • freshly ground salt and black peppercorns, to taste
  • ½ cup shredded parmesan cheese


  1. Firmly squeeze the water from the spinach, reserving the dry spinach and 1-1 ½ tbs of the liquid.
  2. Attach the flat beater and mixing bowl to the stand mixer. Place the flour, dry spinach, salt and eggs into the bowl. Turn to speed 2 and mix for 30 seconds. If the mixture is excessively dry add the reserved spinach water. The mixture needs to be much drier than a standard pasta dough. Attach the dough hook and knead on speed 2 for 2 – 3 minutes.
  3. The dough will not form a large ball but will be smoother and softer looking, in the form of ‘pebbles’. Turn off the mixer and bring the dough together with your fingertips and hand to form 3 or 4 crumbly balls. Hand knead each dough ball for 1 minute or until smoother but still looking drier than standard pasta dough.
  4. Note: Dough must be dry to successfully extrude through the pasta press and for the pasta to hold its shape. If the dough is too soft the shapes will not be defined and they will collapse.
  5. Attach the pasta press to the stand mixer with the fusilli plate. Turn the mixer to speed 4. Break off small balls of dough (walnut sized), lightly knead each ball and place 2 balls into the press. Use the combo tool to help push the dough into the press. Be patient, the dough may take up to 10 seconds to come through the press. The first few pieces may be speckled but as the dough warms and works through the press the colour will become an even green. The shapes may be rerolled into balls and put back through the extruder, if desired.
  6. Trim the pasta at the desired length with the cutting arm and lay in a single layer on a lightly floured surface. Continue to add 1-2 balls of dough to the press and extrude until all dough has been pressed.
  7. Bring a large pot of salted water to the boil, add the pasta and cook for 2-3 minutes or until al dente. Do not overcook. Drain well and toss with the sauce.
  8. To make sauce
  9. Melt the butter in a heavy based pan. Add the walnuts and cook, stirring for 3 minutes or until lightly toasted. Add the carrot and toss, cook 2-3 minutes until lightly softened. Add the parsley and lemon and season well with salt and pepper. Serve immediately tossed through the hot pasta. Sprinkle with parmesan cheese.


  • Remember the dough must be dry to go through the press and for the shape to hold.
  • Two consecutive dough batches may be made and pressed, however, following this the stand mixer must rest for 1 hour.