Fresh Spinach Pasta Dough (Print version)

Vibrant spinach-enriched pasta dough with beautiful color and nutritional boost. Versatile for any fresh pasta shape.

# What You'll Need:

→ Spinach Preparation

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

→ Dough Components

02 - 2 large eggs
03 - 1⅓ cups Italian 00 flour, plus extra for dusting
04 - ⅓ cup semolina flour
05 - ½ teaspoon fine sea salt

# Directions:

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, semolina, 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 shaggy dough forms.
05 - 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 desired thickness. Cut into fettuccine, ravioli, or other shapes.
08 - Boil fresh pasta in salted water for 1–2 minutes until al dente.

# Expert Tips:

01 -
  • The dough is surprisingly forgiving even if you think youre all thumbs in the kitchen.
  • That gorgeous green color will make everyone think youre a culinary genius even before they taste the first bite.
02 -
  • If your dough feels too sticky after kneading, resist the urge to add lots more flour all at once, just dust your hands and surface lightly instead.
  • Letting the dough rest isnt optional, I once rushed this step and ended up with pasta that fought me every inch of the way when rolling.
03 -
  • Save time by making double batches and freezing extra portions of the raw dough, well-wrapped for up to a month.
  • For the most vibrant green color, use baby spinach and avoid overcooking it when blanching.
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