Spinach Pasta Dough (Print View)

Bright green pasta dough enriched with fresh spinach for color and nutrition, ideal for various fresh pasta shapes.

# Components:

→ Spinach

01 - 3.5 oz fresh baby spinach leaves, washed and stems removed

→ Dough

02 - 2 large eggs
03 - 1⅓ cups Italian 00 flour, plus extra for dusting
04 - ⅓ cup semolina flour (optional, for texture)
05 - ½ teaspoon fine sea salt

# Directions:

01 - Bring a saucepan of water to a boil. Add spinach and blanch for 30 seconds until wilted. Drain, rinse under cold water, and squeeze out excess moisture.
02 - Finely chop the spinach or process in a food processor until very smooth.
03 - Mound the 00 flour, semolina flour (if using), and salt on a clean work surface. Create a well in the center.
04 - Add eggs and pureed spinach into the well. Using a fork, gradually incorporate flour into the wet ingredients.
05 - Once a shaggy dough forms, knead by hand for 8–10 minutes until smooth and elastic. Add flour if sticky or a few drops of water if too dry.
06 - Wrap dough tightly in plastic wrap and let rest at room temperature for 30 minutes.
07 - Roll out dough with a pasta machine or rolling pin to desired thickness and cut into preferred shapes.
08 - Boil fresh pasta in salted water for 1–2 minutes until al dente.

# Expert Advice:

01 -
  • You'll actually taste fresh spinach in every strand, not just admire the pretty color from across the table.
  • There's a quiet satisfaction in making pasta by hand that no store-bought version can replicate.
  • It's vegetarian but feels indulgent enough to serve at a dinner where everyone pretends it took hours of work.
02 -
  • Squeezing the spinach properly isn't optional—I learned this the hard way when my first batch turned into a sticky mess that no amount of flour could save.
  • The dough will feel different from regular egg pasta because of the spinach moisture, so trust your hands over strict ratios and add flour or water as needed.
03 -
  • If your dough feels slightly sticky during kneading, resist adding flour all at once—sprinkle a teaspoon at a time and let your hands do the work of incorporating it.
  • Room temperature is your friend during the rest period; a cold kitchen means longer resting time, and a warm one means you might need less.
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