Homemade Spinach Pasta
Elevate your pasta night with this vibrant, verdant delight. Our homemade spinach pasta recipe infuses fresh spinach directly into the dough, creating a tender, flavorful noodle with a stunning natural green hue. A truly special dish that's surprisingly simple to make.
Nutrition
-
Carbohydrate
97 g
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Cholesterol
186 mg
-
Fiber
4 g
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Protein
20 g
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Saturated Fat
2 g
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Sodium
586 mg
-
Sugar
1 g
-
Fat
10 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
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Prepare your mise en place: Gather all ingredients and have them measured and ready. (5 minutes)
02 Step
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Blanch the spinach: Bring a small pot of water to a boil. In a separate bowl, prepare an ice bath. Quickly blanch the spinach in the boiling water until it turns bright green (about 30 seconds).
03 Step
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Shock the spinach: Immediately plunge the blanched spinach into the ice bath to stop the cooking process. Once cool, remove the spinach and squeeze out as much excess water as possible using cheesecloth or your hands. (5 minutes)
04 Step
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Puree the spinach mixture: In a food processor, combine the squeezed spinach, eggs, olive oil, and salt. Process until completely smooth. (2 minutes)
05 Step
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Combine wet and dry ingredients: Gradually add the flour to the food processor while it's running, blending until a dough forms. The dough should pull away from the sides of the bowl and no longer stick to the blades. Add more flour, 1 tablespoon at a time, if needed. (3 minutes)
06 Step
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Rest the dough: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 20 minutes. This allows the gluten to relax, making the dough easier to work with. (20 minutes)
07 Step
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Divide and prepare to roll: Remove the plastic wrap and transfer the dough to a lightly floured work surface. Cut the dough into 4 equal pieces. (2 minutes)
08 Step
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Roll out the dough: Using a rolling pin, roll out one piece of dough at a time to about 1/4-inch thickness, shaping it into a rectangle. (5 minutes per piece)
09 Step
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Use pasta maker: Dust the rollers of your pasta maker with flour. Begin rolling the dough through the pasta maker on the widest setting. Fold the dough in thirds, and repeat this process for a smoother dough. Gradually reduce the setting, rolling the dough through each setting until you reach your desired thickness. (15 minutes)
10 Step
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Cut the pasta: Change the pasta maker attachment to your preferred noodle shape (fettuccine, tagliatelle, etc.) and cut the pasta. (5 minutes)
11 Step
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Cook the pasta: Bring a large pot of salted water to a rolling boil. Gently drop the fresh pasta into the boiling water. Use a spoon to separate the noodles and prevent them from sticking together. Cook for 3 to 6 minutes, or until the pasta is al dente (firm to the bite). Fresh pasta cooks much faster than dried pasta, so keep a close eye on it. (6 minutes)
12 Step
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Serve: Remove the cooked pasta from the water with tongs or a slotted spoon and transfer it to a bowl. Toss with your favorite sauce (a simple butter and sage sauce or a creamy pesto would be excellent). Serve immediately. (2 minutes)
For the best results, use high-quality, fresh spinach. Avoid spinach that is wilted or has brown spots.
If you don't have a pasta maker, you can roll out the dough thinly and cut it into noodles by hand.
Don't overcook the pasta! Fresh pasta cooks very quickly, so test it frequently to avoid mushy noodles.
This pasta is also delicious served cold as a pasta salad.
RECIPE REVIEWS
Avarage Rating:
4.7/ 5 ( 19 Ratings)
Total Reviews: (4)
Marjory Larkin
May 2, 2025This pasta was amazing! The spinach flavor was subtle but delicious, and the texture was perfect.
Myrtle Gislason
Apr 12, 2025I've never made pasta from scratch before, but this recipe was easy to follow and the results were incredible.
Craig Wolff
Nov 26, 2024I used 00 flour and the pasta was incredibly tender. Definitely worth the extra effort!
Krystal Auer
Oct 12, 2024My kids loved this pasta! They didn't even realize they were eating spinach.