Homemade Spinach Fettuccine and Northeast Washington, D.C.

A recipe for Homemade Spinach Fettuccine inspired by our time in Northeast Washington, D.C. This homemade pasta is packed with pureed spinach and cut into ribbons.

In this post, I am covering some of the areas we have visited so far in Northeast Washington, D.C. including the United States National Arboretum, Kenilworth Park and Aquatic Gardens, and Union Market.

Looking for more places to visit in Washington, D.C?

Check out:

• Galaxy Doughnuts and National Air and Space Museum
• Mandazi (East African Doughnuts) and Around the World Embassy Tour
• Grilled Mac and Cheese Sandwich and Georgetown, DC

United States National Arboretum

The United States National Arboretum is located in Northeast Washington, D.C. near the Maryland border just off of New York Avenue (Route 50) and Bladensburg Road.

It is open daily (with the exception of Christmas) from 8 am to 5 pm. Parking and admission are free.

Created in 1927, the sprawling 446 acres are home to the collections-based research facility and public garden of the U.S. Department of Agriculture with a focus on conservation, ensuring safe food and agricultural products, sustaining the agricultural economy, and enhancing natural resources.

We parked in the lot in front of the main Administration Building and Visitor Services, but there are other smaller lots scattered throughout the park. Check out the map of the Arboretum grounds for designated parking, bathrooms, and other services.

A favorite section of mine was the National Bonsai and Penjing Museum located next to the Visitor Center. Here you will find a collection of bonsai in three different pavilions with a meditative garden. 

Fifty-three of the bonsai trees were given to the museum by Japan to commemorate the United States Bicentennial in 1976. Today, there are more than 300 trees that rotate among the pedestals.

As a note, the hours for the museum are shorter than the rest of the park- 10:00 am to 4:00 pm.

The Japanese White Pine photographed above has been in training since 1625 and even survived the bombing of Hiroshima due to a tall wall in the nursery.

The tree was donated by Masaru Yamaki, but its full history was not revealed until a surprise visit to the museum by his grandchildren in 2001.

Another highlight for the Arboretum are the National Capitol Columns. The twenty-two sandstone Corinthian columns now at the top of a meadow south of the visitor center were a part of the U.S. Capitol’s east portico from 1828 to 1958.

The surrounding area was under renovation during our visit, but you will also find a reflecting pool and an overall great spot for photos here.

We also spent some time in the Youth Garden. This 1 acre organic garden features an area to learn how to plant and tend to vegetables along with a small play area.

Other collections featured on the grounds include the Asian Collections (emphasis on plants from China, Korea, and Japan), Azalea Collections (late April), Dogwood Collection, Fern Valley, Friendship Garden, Gotelli Conifer Collection, Holly and Magnolia Collections, National Boxwood Collection (most complete living collection of boxwood in the world with over 100 species and varieties across 5 acres), National Grove of State Trees (trees from every state and DC), National Herb Garden (over 800 herbs from around the world), and Perennial Collections (daffodils, peonies, and daylilies from late February to July).

We really loved the United States National Arboretum and wish we didn’t wait until it was almost time to move to visit for the first time.

It was the beginning of summer so the area was quite hot (especially around the columns where the shade is minimal), but all seasons of the year have their own unique highlights and blooms.

Some of the paved paths are stroller-friendly while others are best navigated by foot. Like the Kenilworth Park and Aquatic Gardens below, the Arboretum is easiest to get to via automobile.

Kenilworth Park and Aquatic Gardens

The Kenilworth Park and Aquatic Gardens is located at 1550 Anacostia Avenue NE on the east side of the Anacostia River across from the United States National Arboretum.

As the only national park with a focus on water plants, this tranquil garden is another wonderful place to relax within the city. With the exception of Thanksgiving, Christmas, and New Year, the park is open daily from 8 a.m. to 5:00 p.m.

Check out the National Park Service for the visitor center’s seasonal hours. Ranger-led programs are also available throughout the week. Parking and admission are free.

We visited during late August and had such a fun time exploring. There were still plenty of blooming aquatic flowers (the best time to visit is May to early September to see the waterlilies and lotus flowers).

Try to plan your visit for earlier in the morning on hot days as the flowers will start to close when the temperature reaches around 90˚F (32˚C).

Evan spent his time searching for bugs and especially loved the abundance of dragonflies. Claire was on a quest to find a turtle and finally spotted one resting on a log towards the end of our visit.

Other animals that can be found in the gardens include frogs, toads, salamanders, dozens of birds, snakes, and skinks.

Check for specific dates, but the park is also home to the Lotus and Water Lily Festival every summer to highlight the lotus flowers at their peak with activities, workshops, performances, and more.

The parking lot, book store, and visitor center are wheelchair/stroller accessible, but many of the paths around the ponds are uneven and often muddy. Ticks can be found near the tall grass areas along with poison ivy.

Dogs are allowed in the park, but only on a short leash. For those who enjoy hiking, most of the trails are on the shorter side at less than a mile.

Union Market

Another fun stop near the United States National Arboretum and Kenilworth Park and Aquatic Gardens is Union Market.

Located at 1309 5th St NE, Union Market is a mostly indoor market home to dozens of food stalls, shops, and pop-ups. This area is more accessible via the metro (NoMa-Gallaudet U New York Ave Station along the red line) and there is also free parking right in front of the building.

The hours for the specific vendors may vary. It tends to get packed during peak meal times and particularly on the weekends.

We have had the best luck with parking and finding a table right at opening and during off hours.

I especially love the variety of food found here. You can get everything from South Indian dosas at DC Dosa and fresh seafood at The District Fish Wife to Korean-style tacos at TaKorean, Southern fare and comfort food at Puddin’, and so much more

You can even pick up fresh food to take home such as homemade pasta and sauces from Cucina al Volo (photo above).

In addition to all the permanent stalls, pop-ups are regularly featured.

At the time of this writing (August 2018), the market was also temporarily home to B Doughnut (malasadas photographed above), Bôn Matcha, Little Baby’s Ice Cream, Suburbia, and Uzu.

I also enjoyed the beautiful handmade Wagashi (和菓子, Japanese confections) at Matsukawaya in collaboration with the Teaism booth.

Homemade Spinach Fettuccine

Back at home, we were inspired our visit to Union Market and wanted to make our own spinach fettuccine. This homemade pasta is packed with pureed spinach and cut into ribbons to create the perfect accompaniment to a variety of sauces.

Start by briefly blanching spinach in boiling water, then drain and squeeze out all excess moisture. Puree in a food processor with a couple of eggs until finely chopped, then mix with flour and more egg yolks to form a rich green dough.

Allow the dough to rest for about 30 minutes before rolling into thin sheets and cutting into long ribbons about 1/4 inch (6 millimeters) wide.

Forming the Dough

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

After forming the dough, wrap in plastic or cover and allow to rest at room temperature for at least 30 minutes or up to an hour. This will make it easier to roll and shape. If resting longer than an hour, place in the refrigerator.

If you have a difficult time rolling the dough and it keeps shrinking back, wrap back up in the plastic and allow it to rest for another 15 minutes or so.

A “00” pasta flour (found in larger grocery stores or Italian markets) is best to get the right texture, but all-purpose can be substituted if unavailable.

If the pasta dough is too dry and crumbly, slowly add a little more water. The exact amount will vary based on the moisture content of the eggs. If too wet and sticky, slowly add a little more flour until easier to handle (take care not to add too much).

Forming the Fettuccine

I had the help of a food processor and pasta machine to make the spinach fettuccine, but everything can also be made by hand.

If not using a food processor, finely chop the squeezed spinach before mixing with the flour and eggs. It should be as fine as possible. Larger pieces may get stuck in the machine when cutting into ribbons.

I used fresh baby spinach leaves for this recipe. If using mature spinach, discard any tough stems before using.

After blanching the spinach, squeeze out as much moisture as possible. Make sure it has cooled before adding to the processor with the eggs.

Cover the dough you are not currently using with a clean cloth or plastic wrap to keep it from drying out.

I usually roll out the dough with a wooden rolling pin or a pasta machine to create a thin sheet about 1/16-1/8th inch (1.5-3 millimeters) thick.

If using a pasta machine, start with the widest setting and gradually roll the sheet to the second to thinnest setting, dusting with flour as needed.

For fettuccine, cut the sheet of pasta into ribbons about 1/4 inch (6-7 millimeters) wide. This can be done with a pasta machine attachment, a pastry cutter, or even a chitarra.

The freshly cut spinach fettuccine can either be arranged in nests on a parchment-lined baking sheet or hung on a drying rack.

Evan personally prefers when I bring out the drying rack. He calls it his car wash when all the noodles are arranged across it. He also thought my photos needed a little help and added what appears to be a zombie stormtrooper lego to the photo above.

If not boiling immediately, arrange the nests on the parchment-lined baking sheet and place in the freezer. Once frozen, transfer to a freezer-safe bag for up to two months. Boil straight from the freezer.

Serving Ideas

This homemade spinach fettuccine pairs well with a variety of sauces.

My current favorites are bolognese, fettuccine all’Abruzzese, a cream-based sauce, pesto, or as the base for Spaghetti alla Caprese or Spaghetti Ajo, Ojo e Peperoncino.

Looking for more homemade pasta?

Try my:

• Corzetti Stampati (Ligurian Stamped Pasta)
• Homemade Malloreddus (Gnocchetti Sardi)
• Sorpresine (Homemade Little Surprises)

Homemade Spinach Fettuccine Recipe

Adapted from Making Artisan Pasta

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Homemade Spinach Fettuccine

A recipe for Homemade Spinach Fettuccine! This homemade pasta is packed with pureed spinach and cut into ribbons.

Course Main Course

Cuisine Italian

Keyword fettuccine, homemade, Italian, Italy, noodle, pasta, spinach

Prep Time 30 minutes minutes

Cook Time 4 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour 4 minutes minutes

Servings 4 -6 servings

Ingredients

• 8 ounces (227 grams) fresh spinach
• 2 large eggs
• 3 cups (375 grams) 00 pasta flour or all-purpose flour
• 2 large egg yolks

Instructions

• Bring a large pot of water to a boil. Add the spinach and cook just until wilted and bright green, about 1 minute
• Drain the spinach and rinse under cold water. Squeeze well to remove all excess moisture.
• Place the spinach in a food processor with the 2 large eggs. Process until the spinach is finely chopped.
• Place the flour in a pile on a large work surface and make a well in the center.
• Add the pureed spinach to the center of the well along with the 2 egg yolks.
• Mix together the puree and egg yolks, then start to bring the flour into the well to incorporate. Knead the dough to form a smooth ball. If too crumbly after a few minutes of kneading, slowly add a little water. If too wet to handle, slowly add a little more flour.
• Wrap the ball in plastic or cover with a damp cloth and allow to rest at room temperature for 30 minutes to 1 hour.
• Divide the dough into four equal pieces. Place one on floured work surface and cover the remainder.
  
• Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16 inch (1.5 millimeters) thick.
• Roll through a fettuccine attachment on the pasta machine or cut by hand into ribbons about 1/4 inch (6 millimeters) wide.
• Arrange the fettuccine into small nests on a parchment-lined baking sheet or on a pasta drying rack to dry for a few minutes to an hour. Repeat with remaining dough.
• Bring a large pot of salted water to a boil. Add the pasta in batches, careful not to overcrowd, and boil until they rise to the surface.
• Drain and serve immediately with desired sauce.