Fresh Spinach Pasta Dough (Printable Version)

Vibrant homemade pasta dough enriched with fresh spinach for beautiful color and nutrition

# What You'll Need:

→ Spinach Preparation

01 - 3.5 oz fresh baby spinach leaves, washed and stems removed

→ Pasta Dough

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

# How to Make It:

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 deep well in the center.
04 - Add eggs and pureed spinach to the well. Using a fork, gradually incorporate the flour into the wet ingredients until mixed.
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 fettuccine, ravioli, or desired shapes.
08 - Boil fresh pasta in salted water for 1–2 minutes until al dente. Serve immediately with your favorite sauce.

# Expert Tips:

01 -
  • The vibrant color makes even a simple weeknight dinner feel like something special
  • Fresh spinach adds nutrition without overpowering the delicate pasta flavor
  • Once you master the technique, fresh pasta becomes your secret weapon for impressing guests
02 -
  • The most common mistake is not squeezing enough water from the spinach, which makes the dough sticky and hard to work with
  • Letting the dough rest is nonnegotiable, skip this step and you will fight the dough every inch of the way
03 -
  • Use a kitchen scale to measure ingredients by weight for consistent results every time
  • Save a little pasta water before draining, the starchy liquid helps sauces cling to the noodles
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