How to Make Spinach Pasta

I watched a YouTube video on how to make spinach pasta, and it instantly brought back memories of learning to cook with my mom. I remember flour everywhere, laughter, and noodles sticking together. This time, I forgot to squeeze all the water from the spinach, and my dough turned mushy—but I fixed it with a bit more flour and a lot of patience. Every kitchen mishap feels like a gentle lesson, reminding me that cooking is love, not perfection.

Why You’ll Love This How to Make Spinach Pasta

This spinach pasta is wonderfully forgiving and simple to make. It’s soft enough to knead by hand, but you can also prepare it in a food processor or stand mixer in minutes. The color stays bright and cheerful, making any meal feel instantly special.
You’ll love how this recipe turns an ordinary dinner into something truly heartfelt. It’s family-friendly, wholesome, and made with ingredients you probably already have in your kitchen.

Ingredients

• 150 g fresh spinach: tender baby spinach leaves give that beautiful green hue and mild flavor.
• 1 large egg (55 g): binds the dough and adds richness.
• 1 egg yolk (18 g): enhances elasticity and gives a silky texture.
• 250 g Tipo 00 flour (or all-purpose): for a soft, light, tender pasta base.
• 12 g olive oil, plus more as needed: adds moisture and helps the dough come together smoothly.

Directions (Step-by-Step Cooking Guide)

Step 1: Prep the Spinach
Rinse your spinach leaves well, then blanch them in boiling water for just 30 seconds. Drain and run under cold water to stop the cooking. Squeeze the spinach completely dry in a paper towel—this keeps the color vibrant. Chop finely until it almost looks minced.
Step 2: Combine the Wet Ingredients
In a small bowl, whisk together the whole egg, yolk, and olive oil. Stir in the chopped spinach. The mixture will look like a bright green puree—don’t worry, that’s perfect.
Step 3: Make the Dough
Pile the flour on your work surface and create a small well in the center. Pour the spinach mixture in, then slowly draw in the flour with a fork until it starts forming a shaggy dough. When it becomes too stiff to mix with the fork, gather it with your hands and gently knead it together. Add a few drops of olive oil if it feels dry. Cover and let it rest for 10 minutes.
Step 4: Knead by Hand
Press the dough forward with the heel of your hand, then fold it back and repeat for 5–7 minutes. You’ll feel it change from crumbly to smooth and elastic. Once it’s soft and bounces back when poked, shape it into a ball and wrap it tightly in plastic wrap. Rest for 30 minutes at room temperature.
Step 5: Roll the Dough
Cut the dough into four equal pieces. Flatten one piece into a disc, keeping the others covered so they don’t dry out. Run the dough through your pasta roller on the widest setting twice, then continue through thinner settings until you reach your desired thickness (about #4 for fettuccine or spaghetti). Dust each sheet lightly with semolina to prevent sticking.
Step 6: Cut the Pasta
Let the sheets rest for 5–10 minutes so they’re easier to handle, then run them through your cutter attachment. Sprinkle generously with semolina flour and form into loose nests. This step always feels magical—those soft green strands are a reward in themselves.
Step 7: Store or Cook
If you’re not cooking right away, cover the pasta with plastic wrap and leave it at room temperature for up to 2 hours, or refrigerate for up to 12 hours. Fresh pasta cooks quickly, so boil in salted water until tender and enjoy with your favorite sauce.

Cultural or Technique Note

Homemade spinach pasta has its roots in traditional Italian cooking, where seasonal greens are often incorporated into dough for both color and nutrition. This version celebrates that same simplicity—just flour, eggs, and spinach. The technique of blanching and chopping keeps the texture rustic, giving each noodle a speckled, handcrafted charm.

Serving Suggestions

• With browned butter and sage
• Tossed with light olive oil and Parmesan
• Layered into homemade lasagna
• Paired with tomato-based ragù or creamy Alfredo

Pro Tips for Success

• Don’t rush the kneading—it develops the perfect texture.
• Use fresh spinach for that bright green color.
• Add olive oil sparingly; too much makes the dough sticky.
• Let the dough rest fully before rolling—it relaxes the gluten.
• Dust sheets generously with semolina before cutting.
• Cook pasta the same day for best flavor and texture.

Common Mistakes to Avoid

Over-drying the spinach: When you squeeze spinach too hard, it loses all its natural moisture, leaving the dough dry and crumbly. Instead, press it gently—just enough to remove excess water while keeping a little softness. That moisture helps the dough bind beautifully.

Skipping the rest time: Fresh pasta dough needs to relax. If you skip this step, you’ll struggle to roll it out because the gluten is still tense. Let it rest for at least 30 minutes—your rolling pin (or pasta roller) will glide through effortlessly.

Not enough flour when cutting: After rolling, pasta sheets can stick together easily, especially with the moisture from spinach. Generously dust each sheet with semolina flour before cutting to prevent clumping and tearing.

Over-kneading: It’s tempting to keep going when the dough feels nice under your hands, but too much kneading can make it tough. Stop as soon as it’s smooth, springy, and lightly soft to the touch.

Storing too long: Fresh spinach pasta doesn’t have preservatives, so it oxidizes quickly and turns dull in color. Try to cook it within 24 hours for that beautiful, bright green hue and tender bite.

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Storage & Reheating

Fridge: Store in an airtight container or wrap tightly in plastic wrap for 3–4 days. If storing freshly cut pasta, sprinkle generously with semolina or flour to prevent sticking.

Freezer: You can freeze pasta nests on a tray until firm, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months and can go straight into boiling water—no need to thaw.

Reheat: Warm cooked pasta gently on low heat in a skillet or the oven with a splash of water, broth, or olive oil to keep it soft and silky. Avoid microwaving for too long—it can make the pasta rubbery.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen spinach instead of fresh?
Yes! Just thaw it completely and squeeze out as much water as possible. The color will be a bit darker than when using fresh spinach, but the flavor remains rich and earthy.

Q2: Can I make this dough without a pasta machine?
Definitely. Use a rolling pin on a well-floured surface. Roll slowly and evenly until you reach your desired thinness. It takes more patience, but the result is just as delicious.

Q3: Why did my dough turn out dry?
If the dough feels too stiff, it’s often because the spinach was over-dried or your flour absorbed more moisture than expected. Add a few drops of olive oil or a touch of water, then knead gently until it softens.

Q4: Can I dry or freeze the pasta for later use?
Yes! To dry, spread the pasta on a floured surface and let it air-dry completely before storing in an airtight container. For freezing, dust the strands with semolina and form loose nests. Freeze flat, then store in a bag or box for easy weeknight meals.

Q5: Can I use kale instead of spinach?
You can absolutely substitute kale. Just blanch it a bit longer since the leaves are tougher, then chop very finely. It’ll give your pasta a deeper green tone and a slightly heartier, earthy flavor that pairs beautifully with creamy sauces.

Closing Paragraph

Homemade spinach pasta is one of those recipes that feels luxurious but is incredibly simple to make. Every ribbon of green is a small act of love—pure, handmade, and deeply satisfying. Serve it with your favorite sauce, experiment with shapes, or share a batch with friends. Once you’ve made this dough, you’ll never look at boxed pasta the same way again.

Final Thoughts

There’s something so grounding about kneading dough with your hands, watching simple ingredients come alive in color and texture. Every time I make this spinach pasta, it reminds me that the best meals don’t have to be complicated—they just need care. I hope it brings a bit of joy and color to your table.