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
Scale
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.
