If you’re looking to bring a burst of color and nutrition to your homemade pasta, this Spinach Pasta Dough Recipe is an absolute game-changer. Using fresh spinach, this vibrant dough isn’t just stunning to look at but also packs a subtle earthy flavor that elevates any pasta dish. Whether you’re shaping ravioli, tagliatelle, or simple fettuccine, this recipe promises a tender, elastic dough that feels indulgent and fresh every time. Plus, the natural green hue brightens up your plate and your mood—perfect for those who want to impress with something a bit more special than plain pasta.
Ingredients You’ll Need
Creating an extraordinary pasta dough is really about keeping things simple but purposeful. Each ingredient here has a crucial role, contributing to the dough’s texture, elasticity, and vibrant color that makes this Spinach Pasta Dough Recipe so unforgettable.
- 3.5 oz fresh baby spinach leaves: The star ingredient, fresh spinach gives the dough a lovely green tint and a delicate flavor.
- 2 large eggs: Eggs add richness and help bind the dough together for the perfect consistency.
- 1⅓ cups Italian 00 flour: This finely milled flour ensures a silky, tender pasta that’s easy to work with.
- â…“ cup semolina flour (optional): Adds a bit of grit for better texture and helps the dough hold its shape.
- ½ teaspoon fine sea salt: Enhances the flavor of the dough and balances the freshness of the spinach.
How to Make Spinach Pasta Dough Recipe
Step 1: Blanch the Spinach
Start by bringing a saucepan of water to a rolling boil. Toss in the fresh spinach and let it blanch for just 30 seconds until wilted but still vibrant green. Immediately drain it and rinse under cold water to stop the cooking. Then, squeeze out every bit of moisture—getting this right keeps your dough from getting soggy and helps keep that beautiful green color.
Step 2: Prepare the Spinach Puree
After blanching, finely chop the spinach or pop it into a food processor. You want the spinach as smooth as possible to incorporate seamlessly into the dough. This puree is what delivers that lovely natural flavor and color to every bite of your pasta.
Step 3: Form the Dough Well
On a clean, flat surface, mound your 00 flour, semolina flour, and salt together. Then create a generous well in the center—this is where the magic happens as the eggs and spinach puree will meet the flour.
Step 4: Incorporate Wet Ingredients
Crack the eggs into the well, then add your vibrant spinach puree. Using a fork, start gently whisking the eggs while slowly pulling flour from the inner edges of the well. Keep incorporating until the mixture looks shaggy and just begins to pull together.
Step 5: Knead the Dough
Now comes the most satisfying part: kneading. Use your hands to knead the dough for 8 to 10 minutes, working it until it becomes smooth and elastic. If the dough is sticky, sprinkle a little flour; if too dry, add a tiny splash of water. This stage develops the gluten so your pasta holds its shape but remains tender.
Step 6: Rest the Dough
Wrap your dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This resting period relaxes the gluten, making rolling out and shaping much easier and preventing shrinkage during cooking.
Step 7: Roll and Shape Your Pasta
After resting, roll the dough out with a pasta machine or a rolling pin to your desired thickness. Then cut it into the shapes you love—ribbons, sheets for lasagna, or even filled pasta. The sky’s the limit for how creative you want to be with your spinach pasta dough!
Step 8: Cook Fresh Pasta
When you’re ready to cook, boil fresh pasta in plenty of salted water for 1 to 2 minutes until just al dente. Fresh pasta cooks quickly, so keep an eye on it and taste as you go for that perfect bite.
How to Serve Spinach Pasta Dough Recipe
Garnishes
Freshly grated Parmesan or Pecorino Romano cheese adds a salty sharpness that contrasts beautifully with the mild spinach flavor. For a pop of color and texture, sprinkle toasted pine nuts or chopped fresh basil leaves over your plated pasta. A drizzle of good-quality extra virgin olive oil or a squeeze of fresh lemon juice can also brighten each mouthful.
Side Dishes
Pair your spinach pasta with a crisp arugula salad dressed lightly with lemon vinaigrette for a refreshing bite. Roasted cherry tomatoes or garlic sautéed mushrooms make excellent sides, complementing the spinach’s earthiness without overpowering it. A rustic crusty bread is perfect to mop up any sauce left on your plate.
Creative Ways to Present
Why stick to the usual? Use this Spinach Pasta Dough Recipe to make colorful ravioli filled with ricotta and herbs, or cut into beautiful green fettuccine ribbons to toss with a creamy Alfredo sauce. You can even layer sheets for a vibrant spinach pasta lasagna that’s guaranteed to impress at any dinner party.
Make Ahead and Storage
Storing Leftovers
If you have leftover dough or freshly cut pasta, store it wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 24 hours. This keeps the dough from drying out and preserves its flavor and texture.
Freezing
Spinach pasta dough freezes beautifully. Wrap tightly in plastic and then foil, or use a freezer bag, and freeze for up to 1 month. When ready, thaw overnight in the fridge before rolling and cooking, so it retains its supple texture.
Reheating
For cooked pasta made from this dough, gently reheat by tossing it in a hot pan with a splash of sauce or water to prevent sticking. Avoid microwave reheating which can dry it out. Freshly cooked pasta tastes best, but leftovers can still be delicious with the right gentle treatment.
FAQs
Can I use frozen spinach instead of fresh?
While fresh baby spinach is ideal for both color and flavor, you can use frozen spinach if that’s what you have. Make sure to thaw it fully, squeeze out all excess water, and finely chop or puree it well before incorporating. The dough might be a bit less vibrant but still tasty.
What if I don’t have semolina flour?
Semolina flour adds a slightly grainy texture that helps the dough hold its shape, but it’s optional. If you don’t have it, simply use all 00 flour. Your pasta will still be delicious, just a bit softer in texture.
How thick should I roll out the dough?
For most pasta shapes, rolling the dough to about 1-2 millimeters thick works wonderfully. If you’re making stuffed pasta like ravioli, go slightly thicker so they hold the filling well without tearing.
Can I make this pasta dough vegan?
This recipe uses eggs to give structure and elasticity, which are hard to replicate exactly in vegan versions. However, you could experiment with vegan egg substitutes and adding a bit of olive oil, but the texture and color might differ from the classic Spinach Pasta Dough Recipe.
How long does fresh spinach pasta last after cooking?
Cooked fresh spinach pasta is best enjoyed right away, but you can store leftovers in the fridge for up to 2 days in an airtight container. Reheat gently to preserve the tender texture and avoid drying out the pasta.
Final Thoughts
There is something truly magical about making your own pasta from scratch with a vibrant twist like spinach. This Spinach Pasta Dough Recipe not only brightens your plate but brings a fresh, wholesome taste that turns every meal into a special occasion. Don’t hesitate—grab some fresh spinach and a little patience, and dive into a pasta-making adventure that’s as rewarding as it is delicious. You’ll soon see why it’s a favorite of mine to share with friends and family. Happy cooking!
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Spinach Pasta Dough Recipe
- Prep Time: 25 minutes
- Cook Time: 2 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Vegetarian Favorites
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant spinach pasta dough combines fresh baby spinach with traditional Italian 00 and semolina flours to create a beautifully green, nutrient-packed pasta base. The dough is smooth, elastic, and perfect for making a variety of pasta shapes, offering a fresh, flavorful alternative to classic pasta dough while keeping the dish vegetarian and dairy-free.
Ingredients
Spinach
- 3.5 oz fresh baby spinach leaves, washed and stems removed
Dough
- 2 large eggs
- 1â…“ cups Italian 00 flour, plus extra for dusting
- â…“ cup semolina flour (optional, for texture)
- ½ teaspoon fine sea salt
Instructions
- Blanch Spinach: Bring a saucepan of water to a boil. Add the fresh baby spinach leaves and blanch them for 30 seconds until they are wilted. Drain the spinach, rinse under cold water to stop cooking, then squeeze out as much excess moisture as possible.
- Prepare Spinach Puree: Finely chop the blanched spinach using a knife or process it in a food processor until it becomes very smooth and puree-like, ensuring no large pieces remain for an even dough texture.
- Form Dough Well: On a clean work surface, mound together the Italian 00 flour, semolina flour, and fine sea salt. Make a well in the center of the mound to hold the wet ingredients.
- Incorporate Wet Ingredients: Crack the large eggs into the well along with the pureed spinach. Using a fork, gently start mixing the eggs and spinach, gradually incorporating the surrounding flours into the liquid until a shaggy dough begins to form.
- Knead Dough: Use your hands to knead the dough for about 8 to 10 minutes until it becomes smooth and elastic. Add extra flour if the dough is sticky or a small amount of water if it’s too dry to achieve the right consistency.
- Rest Dough: Wrap the kneaded dough tightly in plastic wrap and let it rest at room temperature for 30 minutes, which helps hydrate the flour and makes rolling easier.
- Roll and Shape: Roll out the rested dough using a pasta machine or a rolling pin to your desired thickness. Cut and shape the dough into the pasta forms you prefer, such as fettuccine, tagliatelle, or ravioli.
- Cook Fresh Pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 1 to 2 minutes until al dente. Drain and serve with your favorite sauce.
Notes
- Blanching the spinach briefly helps retain its vibrant green color and removes excess moisture for better dough consistency.
- Semolina flour adds texture and bite but is optional; you can omit it if unavailable.
- Resting the dough is essential to make it easier to roll out and shape.
- Fresh pasta cooks quickly, so watch carefully to avoid overcooking.
- Use Italian 00 flour for the best silky texture in your pasta dough.
- This dough is dairy-free and vegetarian, making it suitable for those dietary preferences.
