Vibrant Homemade Spinach Pasta Dough (Printable Version)

Vibrant green pasta dough made with fresh spinach, eggs, and Italian flour for beautiful homemade noodles.

# What You Need:

→ Spinach Preparation

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

→ 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 teaspoon 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 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 vibrant green color transforms ordinary pasta dishes into something that makes guests gasp when you casually mention you made it yourself.
  • Working this dough with your hands connects you to centuries of Italian tradition while the spinach adds a modern nutritional boost without compromising the authentic texture.
02 -
  • Removing every drop of moisture from the blanched spinach is non-negotiable, as I learned the hard way when my first batch turned into a sticky, impossible mess that refused to form proper dough.
  • The dough must rest for the full 30 minutes, even when youre in a hurry, because I once rushed this step and ended up with pasta that tore easily and cooked unevenly.
03 -
  • Dust cut pasta with semolina rather than regular flour when storing, as it prevents sticking without being absorbed into the dough and making it gummy.
  • If you dont have a pasta machine, place the dough between two sheets of parchment paper before rolling with a pin, which prevents sticking and tearing while achieving thin sheets.
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