Homemade Spinach Pasta
Fresh and tender spinach pasta is healthy and so delicious.
Main Course, Side Dish
Durum Wheat Semolina
Cook the Spinach
Boil spinach in well-salted water until it is dark green and soft.
Remove from water and let cool.
Place spinach in a kitchen towel (or use paper towels) and squeeze, removing as much liquid as possible.
Puree Spinach and Eggs
Transfer spinach to blender or deep bowl.
Blend on high until spinach and eggs are completely smooth (puree).
Mix the Dough
Mound the flour on a kitchen work surface and make a well in the center.
Pour spinach puree into the well.
Slowly begin to incorporate the flour starting with the inner rim of the well. A fork works well for this initial mixture.
When all the mixture has been absorbed by the flour, start to knead with your hands.
Continue to work the dough with the palm of your hand until it is completely combined.
Form dough into a ball and cover tightly with plastic wrap.
Let rest for 30-60 minutes. (Up to 24 hours in the refrigerator.)
Roll and Cut the Pasta
Divide the dough into 5 pieces.
On a floured surface, flatten one piece of dough with the palm of your hand.
Dough should be close to a rectangle shape and approximately 0.25” (6mm) thick.
Starting with the pasta roller at the widest setting, feed the pasta through the roller twice.
Dust dough with a little flour whenever it becomes sticky.
Fold rounded ends of the dough toward the center to create square ends.
Continue feeding the dough using the widest settings until the dough is smooth and it has a rectangular shape.
Set the roller of the pasta machine to the next thinner position and feed the dough through the pasta machine twice, continue doing so until the 2nd to last setting. (Rolling through twice each time.)
Cut the sheets of dough in half. Approximately 10-12” (25-30cm) in length.
This will be the length of your noodles.
Repeat all steps until all 5 pieces of dough have been rolled and cut.
Let fresh pasta sheets dry for about 20 minutes.
Dust the pasta sheets with flour and feed them in the fettuccine cutter one at time.
Put each bundle of cut pasta in a large tray and dust with flour.
Cook the Pasta
Boil water in a large pot.
Add salt and the spinach pasta.
Stir the pasta carefully, it is delicate.
Fresh pasta cooks very quickly and should only remain in the water for 45-60 seconds.
Remove pasta from the water and use immediately with the sauce of your choice.
If pasta is too dry or sticking, add a little bit of cooking water.
Semolina is a coarse grain and results in a heartier pasta.
Substitute “00” Flour if you prefer a more delicate texture to your pasta.
fresh homemade spinach pasta, pasta made from scratch
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