Fresh Spinach Pasta Dough (Printable)

Vibrant homemade pasta dough enriched with fresh spinach for beautiful color and nutritional boost. Ideal for fettuccine and ravioli.

# What You'll Need:

→ Spinach

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 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 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 - To cook: Boil fresh pasta in salted water for 1–2 minutes until al dente.

# Expert Tips:

01 -
  • Beautiful Color: The natural pigment from blanched spinach creates a brilliant green hue without artificial dyes.
  • Nutritional Boost: Adding fresh greens provides extra vitamins and minerals to your meal.
  • Superior Texture: Homemade dough offers a tender yet firm bite that store-bought versions simply cannot match.
02 -
  • Advance Prep: The dough can be made in advance and kept refrigerated for up to 24 hours.
  • Resting is Essential: Never skip the 30-minute rest; it allows the gluten to relax, making the dough much easier to roll out thinly.
  • Squeeze Thoroughly: Use a clean kitchen towel to squeeze the blanched spinach to ensure no excess water dilutes the dough.
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