Spinach Pasta Dough (Print version)

Vibrant homemade pasta dough enriched with fresh spinach for beautiful color and nutrition. Perfect for any fresh pasta shape.

# What You Need:

→ Spinach Preparation

01 - 3.5 oz fresh baby spinach leaves, washed with 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 Make:

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 stunning green color makes every plate feel restaurant worthy without any food coloring
  • Homemade pasta has a tender texture that store bought versions simply cannot match
  • You can freeze portions for weeks and have fresh pasta ready in minutes
02 -
  • If your dough feels sticky even after resting, sprinkle a little flour on your hands and work surface rather than adding it directly to the dough
  • Overworking the dough when rolling can make it tough, so pass it through each setting only once or twice
  • Fresh pasta cooks much faster than dried pasta, so stay close to the pot and test frequently
03 -
  • If you do not have a pasta machine, divide the dough into smaller pieces and roll it as thin as possible with a rolling pin, rotating frequently to maintain an even thickness
  • Adding a pinch of nutmeg to the dough enhances the spinach flavor and gives it a subtle warmth that pairs beautifully with creamy sauces
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