Spinach Pasta Dough (Printable version)

Vibrant green pasta dough enriched with fresh spinach for color and nutrition. Perfect for homemade fettuccine, ravioli, or lasagna sheets.

# What you need:

→ 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 tsp fine sea salt

# Steps to follow:

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 tips:

01 -
  • The color alone makes people think you are a culinary genius
  • Homemade pasta cooks in literally two minutes, perfect for weeknight dinner anxiety
  • You can freeze the dough and pretend you made it fresh the same day
02 -
  • Overworking the dough makes it tough, but underworking it makes it tear. There is a fine line between enough kneading and too much.
  • If the dough sticks to everything while rolling, dust it lightly with flour. If it keeps snapping back, let it rest for five more minutes.
  • The dough keeps in the fridge for twenty-four hours, but the color might dull slightly. Fresh is definitely best for the wow factor.
03 -
  • A pinch of nutmeg in the dough makes the spinach flavor pop unexpectedly
  • Use the leftover pasta water to thicken your sauce, it is liquid gold
  • Work in small batches if you are new to pasta, the dough dries out faster than you think
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