Pin It Experience the authentic taste of Italy with this vibrant Spinach Pasta Dough. This homemade recipe transforms fresh baby spinach into a stunning green dough that is not only visually striking but also enriched with nutrients. Whether you are crafting delicate ravioli or wide ribbons of fettuccine, this dough provides a beautiful, elastic texture that elevates any pasta dish to gourmet status.
Pin It Making pasta from scratch is a rewarding culinary art. By pureeing fresh spinach into the traditional flour and egg mixture, you create a dough that is both flavorful and incredibly versatile for various Italian preparations.
Ingredients
- 100 g (3.5 oz) fresh baby spinach leaves, washed and stems removed
- 2 large eggs
- 200 g (1⅓ cups) Italian 00 flour, plus extra for dusting
- 50 g (⅓ cup) semolina flour (optional, for texture)
- ½ tsp fine sea salt
Instructions
- 1. Blanch the Spinach
- 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.
- 2. Puree
- Finely chop the spinach or blend in a food processor until very smooth.
- 3. Prepare the Flour
- On a clean work surface, mound the flour (and semolina, if using) and salt. Make a well in the center.
- 4. Mix the Dough
- Add eggs and pureed spinach to the well. Using a fork, gradually incorporate the flour into the wet ingredients.
- 5. Knead
- 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.
- 6. Rest the Dough
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
- 7. Roll and Shape
- Roll out the dough with a pasta machine or rolling pin to your desired thickness. Cut into desired shapes.
- 8. Cook
- Boil fresh pasta in salted water for 1–2 minutes until al dente.
Zusatztipps für die Zubereitung
The key to perfect spinach pasta is moisture control. Ensure the blanched spinach is as dry as possible before pureeing. If the dough feels too tacky, add a small amount of flour during the kneading process until it reaches a smooth, non-sticky consistency.
Varianten und Anpassungen
For a more complex flavor, add a pinch of freshly grated nutmeg to the flour. You can also substitute a portion of the 00 flour with whole wheat flour for a nuttier taste, or use only 00 flour if you prefer a silkier texture without the semolina.
Serviervorschläge
This vibrant dough is perfect for lasagna sheets, tagliatelle, or stuffed pastas like tortellini. Serve your fresh pasta with a light lemon-butter sauce or a simple garlic and olive oil drizzle to let the subtle spinach flavor and beautiful color shine through.
Pin It Mastering this spinach pasta dough opens up a world of creative possibilities in your kitchen. With its fresh ingredients and beautiful finish, it turns a simple dinner into an extraordinary Italian feast.
Recipe Questions & Answers
- → How do I prevent the spinach pasta dough from becoming too wet?
After blanching the spinach, rinse it under cold water and squeeze out as much moisture as possible using your hands or a clean kitchen towel. This step is crucial for achieving the right dough consistency. If the dough still feels sticky during kneading, gradually add small amounts of flour until it reaches a smooth, elastic texture.
- → Can I make spinach pasta dough in advance?
Yes, the dough can be prepared up to 24 hours ahead. Wrap it tightly in plastic wrap and refrigerate. Allow it to come to room temperature for about 15 minutes before rolling out. This advance preparation actually helps develop the gluten structure.
- → What pasta shapes work best with spinach dough?
Spinach dough is versatile and works beautifully for fettuccine, tagliatelle, ravioli, tortellini, and lasagna sheets. The vibrant green color is particularly striking with flat ribbons and filled pastas, making it excellent for both simple dressed dishes and more elaborate preparations.
- → How can I enhance the flavor of spinach pasta dough?
Add a small pinch of nutmeg to the dough for a subtle warmth that complements the spinach beautifully. Alternatively, substitute a portion of the 00 flour with whole wheat flour for a nuttier taste profile. Both additions create interesting flavor dimensions.
- → What should I do if my dough is too dry or too sticky?
If the dough is too dry and cracking, sprinkle a few drops of water at a time and continue kneading gently. If it's too sticky, dust lightly with additional 00 flour while kneading. The dough should feel smooth and slightly elastic, not wet or stiff.
- → How long does fresh spinach pasta take to cook?
Fresh spinach pasta cooks very quickly, typically in 1-2 minutes once added to boiling salted water. Check for al dente texture by tasting a piece. Overcooked fresh pasta becomes mushy, so monitor carefully and drain promptly once cooked through.