How to Make Spinach Pasta
This spinach pasta is bright, vibrant, and surprisingly simple to make. With just a few ingredients, you can create a tender, homemade dough that brings color and joy to any meal — whether rolled by hand or with a pasta machine.
Equipment
- Pasta Machine or Rolling Pin
- Mixing Bowl
- Knife
Ingredients
Dough
- 150 g fresh spinach baby spinach preferred
- 1 large egg about 55g
- 1 egg yolk about 18g
- 250 g Tipo 00 flour or all-purpose
- 12 g olive oil plus more as needed
Instructions
- Prep the Spinach: Blanch spinach for 30 seconds, then cool in ice water. Squeeze dry (but not too much), then chop finely.
- Combine Wet Ingredients: In a bowl, whisk together egg, yolk, and olive oil. Mix in the chopped spinach to form a bright green puree.
- Make the Dough: Create a well in the flour on your work surface. Pour spinach mixture into the center and mix with a fork until shaggy. Knead gently by hand until combined. Rest for 10 minutes.
- Knead by Hand: Knead dough for 5–7 minutes until smooth, soft, and elastic. Wrap and let rest 30 minutes at room temperature.
- Roll the Dough: Divide into 4 pieces. Flatten and run through pasta machine from widest to desired thickness (#4 recommended). Lightly dust with semolina to prevent sticking.
- Cut the Pasta: Let dough sheets rest 5–10 minutes. Cut using a pasta cutter or knife. Dust strands with semolina and shape into nests.
- Store or Cook: Cook immediately in boiling salted water until tender, or store covered at room temp for up to 2 hours or refrigerate for up to 12 hours.
Notes
Try with brown butter and sage, tomato ragù, or a light olive oil and Parmesan sauce. Dust well with semolina to prevent sticking during cutting and storage.
Nutrition
Calories: 320kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 2gCholesterol: 90mgSodium: 100mgPotassium: 150mgFiber: 3gSugar: 1gVitamin A: 1800IUVitamin C: 9mgCalcium: 50mgIron: 2.8mg
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