Spinach Pasta Dough (Printable Version)

Vibrant green pasta dough made with fresh spinach and eggs. Ideal for homemade fettuccine, ravioli, or lasagna.

# What You'll Need:

→ Spinach

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

→ Dough

02 - 2 large eggs
03 - 1 1/3 cups Italian 00 flour, plus extra for dusting
04 - 1/3 cup semolina flour (optional, for texture)
05 - 1/2 teaspoon fine sea salt

# Steps:

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 excess moisture.
02 - Finely chop the spinach or process in a food processor until smooth.
03 - On a clean surface, mound the 00 flour, semolina flour (if using), and salt. Create a well in the center.
04 - Add eggs and pureed spinach into the flour well. Using a fork, gently incorporate flour into the wet mixture until a shaggy dough forms.
05 - Knead dough by hand for 8 to 10 minutes until smooth and elastic. Adjust with flour or water to achieve proper consistency.
06 - Wrap dough tightly in plastic wrap and let rest at room temperature for 30 minutes.
07 - Roll out dough with a pasta machine or rolling pin to desired thickness. Cut into preferred pasta shapes.
08 - Boil fresh pasta in salted water for 1 to 2 minutes until al dente.

# Expert Insights:

01 -
  • The stunning green color makes ordinary pasta night feel like a special occasion
  • Fresh spinach adds a subtle earthiness that pairs beautifully with cream sauces or brown butter
  • Homemade pasta cooks in just 2 minutes, making it faster than takeout
02 -
  • The resting period is not optional. Skipping it means your dough will fight back every time you try to roll it thin.
  • If your dough feels sticky while kneading, sprinkle just a tiny amount of flour. Too much will make the pasta tough.
  • The dough can be refrigerated for up to 24 hours, but bring it to room temperature before rolling or it will crack.
03 -
  • If your dough cracks while rolling, it is too dry. Sprinkle water on the cracked area, let it absorb, and roll again.
  • Dust your finished noodles with semolina flour instead of regular flour to prevent them from sticking together.
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