Vibrant Homemade Spinach Pasta Dough (Print Version)

Vibrant homemade pasta with fresh spinach, Italian flour, and eggs. Perfect for any fresh pasta shape.

# What to Use:

→ Spinach Puree

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

→ Dough Base

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 Prepare:

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 Advice:

01 -
  • The striking emerald green color will instantly elevate any pasta dish you serve, making weeknight dinners feel like restaurant experiences.
  • Working this dough becomes almost meditative, the kind of tactile kitchen project that grounds you after a chaotic day.
02 -
  • Squeezing every drop of moisture from your blanched spinach is non-negotiable, or youll end up adding cups of extra flour to compensate for the wetness.
  • The dough needs that full 30-minute rest, something I learned the hard way after trying to rush and ending up with pasta that tore constantly while rolling.
03 -
  • If using a pasta machine, dont rush through the thickness settings, instead pass the dough through each setting twice before moving to the next thinner one.
  • The true test for perfect pasta dough is what I call the ear lobe check, it should feel as soft and pliable as your ear lobe when properly kneaded.
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