Homemade Pasta – Perogies and Spinach Pasta Dish

Yes I’m alive!! I’m sure everyone’s been super busy with the mayhem of the holidays as well so you understand…

I had another photoshoot with Dave & Melissa of Empire West Photography .You can check out some shots on their site and I’m very excited to get the prints from them to post!!

My Mom has let me borrow her pasta maker… this is SO fun and incredibly flavorful. I encourage everyone to at least try it once, the only thing is it’s time-consuming… but the end results are LOADED with flavor and love.

I did a basic dough recipe and then added some other things. These recipes come by the thousands so everyone is different, and you end up tweaking a bit when you’re making it (too dry or too wet etc) At any rate, here is mine:

Basic Pasta Dough:


  • 2-1/4 to 2-1/2 cups all-purpose flour
  • 1/3 cup water
  • 2 eggs
  • 1 egg yolk
  • 1 TBsp olive oil
  • 1 to 2 tsp salt


  1. In large bowl, combine 1 cup flour and remaining ingredients. With mixer at low speed, beat 2 minutes, occasionally scraping bowl.
  2. With wooden spoon, stir in enough additional flour to make a soft dough. Turn dough onto lightly floured surface, knead until smooth and elastic, about 10 minutes.
  3. Cover dough and let rest 30 minutes.
  4. Makes 1 pound of dough


I added 1 TBsp garlic powder, 1 tsp cayenne and TONS of fresh ground pepper.

Note to self… get a pasta drying rack…

Obviously I tied some string to my cabinets to let the pasta dry… totally disregarding the fact I might have to access some things inside them…

After running the pasta through, hang to dry for one hour, throw/cook in boiling water approx. 5 mins. If you don’t let it dry cook for approx. 3 mins. I know it’s SUPER quick, so keep an eye on it and test them.


Pasta with Spinach & Sun-dried Tomatoes –


  • 1 LB Fettucine
  • olive oil
  • 8-10oz Sun-dried tomatoes in oil, chopped
  • 10oz chopped spinach
  • 8oz crumbled feta
  • 6oz Kalamata Olives, chopped
  • 2 cloves garlic, minced
  • 1/4 to 1/2 cup toasted pinenuts or slivered almonds.


  1. Cook Pasta according to directions
  2. Meanwhile, On a medium skillet, warm some olive oil on med-low, throw in minced garlic for 2-3 mins (do not burn!)
  3. Then throw in chopped spinach, Sun-dried toms (reserve the oil) then kalamata olives.
  4. Cook ~10mins to allow the flavors to blend adding salt-n-pep as necessary.
  5. When pasta is done, drain and put back into pot. Stir in the spinach blend adding sun-dried oil reserve as necessary for consistency, then add feta to allow it to melt with heat from pasta. Then toss with the toasted nuts.
  6. Bon Appetito!


Perogie Filling –


  • 2.5 pounds of potatoes, cut and boiled
  • 1 pint heavy cream warmed
  • 1/2 cup sour cream warmed
  • 4 tablespoons melted butter
  • 1 table spoon parsley
  • 2 strips cooked bacon diced
  • 1/8 cup diced onion cooked/caramelized
  • 1/4 cup fresh grated Parmesan cheese


  1. Peel, cut and boil the potatoes until soft
  2. On Med heat, cook bacon and onions and set aside.
  3. In a saucepan on low, heat butter, sour cream and heavy cream, once heated add Parmesan cheese and stir while it melts
  4. Add parsley to the butter/cream/cheese mixture
  5. Drain potatoes and place back into pot
  6. After bacon and onions are cooked and sautéed, add them to potatoes along with the cream/parsley/cheese mixture mash until proper consistency.
  7. Serve as mashed potatoes, or allow it to cool for Perogie Filling.


2 Comments Add yours

  1. Mom says:

    Oh my…what fun you look you’re having !!!
    I remember when I had the energy to make my own pasta…can’t wait to try some more of your dishes !!!
    Good job !!

  2. mangocheeks says:

    Hi there Marielle,
    My first visit here.

    You have a really beautiful blog and your photographs are very creative too.
    I am impressed with both dishes, but especially the pierogi. I have never made it, so appreciate you photo’s showing how. I am so tempted to make them.

    Happy New Year to you.

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