Spinach Pasta Dough (Printable version)

Create vibrant homemade pasta with fresh spinach for stunning color and nutrition. Perfect for any pasta shape.

# Ingredient List:

→ Spinach Preparation

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

→ Dough Components

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

# How-To Steps:

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 as much moisture as possible.
02 - Finely chop the spinach or blend in a food processor until very smooth.
03 - On a clean work surface, mound the flour (and semolina, if using) and salt. Make a well in the center.
04 - Add eggs and pureed spinach to the well. Using a fork, gradually incorporate the flour into the wet ingredients.
05 - When a shaggy dough forms, knead by hand for 8–10 minutes until smooth and elastic. If sticky, add a little flour; if too dry, sprinkle a few drops of water.
06 - Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
07 - Roll out the dough with a pasta machine or rolling pin to your desired thickness. Cut into desired shapes.
08 - Boil fresh pasta in salted water for 1–2 minutes until al dente.

# Expert Advice:

01 -
  • The vibrant green color makes any dinner feel special and elegant
  • Fresh spinach adds a subtle earthiness without overpowering the classic pasta flavor
  • Once you master the technique, fresh pasta becomes your secret weapon for impressing guests
02 -
  • Squeezing every last drop of water from the blanched spinach is absolutely crucial, or your dough will be sticky and impossible to work with.
  • If the dough feels too dry as you're kneading, add water literally one drop at a time, because too much liquid will ruin the texture.
  • The dough needs that full 30 minute rest period, or it will snap back every time you try to roll it out.
03 -
  • A pinch of freshly grated nutmeg in the dough adds a subtle warmth that makes the spinach flavor sing.
  • Work quickly once you start rolling, as fresh pasta dries out faster than you think and becomes difficult to shape.
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