If you’ve ever wondered how to bring a vibrant pop of color and fresh garden flavor straight to your pasta bowl, this Spinach Pasta Dough Recipe is exactly what you need. Combining fresh baby spinach with silky Italian 00 flour and just the right touch of semolina, this dough becomes a tender, springy canvas ready to transform your meals into a celebration of homemade goodness. Not only does this recipe deliver in taste, but it also adds a beautiful green hue that will delight both the eyes and the palate. Let’s dive in and make pasta that’s impressive, fresh, and downright delicious!
Ingredients You’ll Need
This Spinach Pasta Dough Recipe keeps things simple but effective, using only a handful of ingredients that each play a vital role. From the fresh baby spinach providing vibrant color and subtle earthiness, to the 00 flour that creates that signature silky texture, every item here is a star in the making.
- Fresh baby spinach leaves (3.5 oz): Washed and stemmed, this is the green powerhouse adding natural color and moisture.
- Large eggs (2): The binding agent that brings richness and elasticity to the dough.
- Italian 00 flour (1⅓ cups): Super fine flour key for smooth, tender pasta texture.
- Semolina flour (⅓ cup, optional): Adds a lovely bite and slight grit that helps with texture and prevents stickiness.
- Fine sea salt (½ teaspoon): Enhances all the flavors and balances the sweetness of the spinach.
How to Make Spinach Pasta Dough Recipe
Step 1: Blanch the Spinach
Start by bringing a saucepan of water to a lively boil. Toss in your spinach and let it wilt for about 30 seconds—this quick blanching softens the leaves while preserving their vibrant green. Drain immediately, rinse under cold water to stop cooking, then squeeze out as much moisture as possible for a dough that won’t turn soggy.
Step 2: Prepare the Spinach Puree
Next, finely chop the blanched spinach by hand or blitz it in a food processor until it’s smooth as silk. This puree not only infuses the pasta dough with gorgeous color but also a subtle freshness that’s so delightful.
Step 3: Form the Dough Well
On a clean countertop, combine your Italian 00 flour, semolina flour, and sea salt, creating a little mound. Make a large well in the center where the magic will happen—a classic method that lets you carefully control how the wet ingredients meet the flour.
Step 4: Incorporate Wet Ingredients
Into that well, crack your eggs and add the green spinach puree. Using a fork, slowly whisk the mixture, gradually dragging the flour inward from the edges. Eventually, you’ll get a shaggy dough that’s eager for kneading.
Step 5: Knead the Dough
This is where patience pays off! Knead the dough by hand for 8 to 10 minutes. You’ll notice it becomes glossy, elastic, and smooth. If it feels too sticky, sprinkle on more flour; if too dry, add water a teaspoon at a time. This tactile step connects you to the dough, and the results will reward you.
Step 6: Rest the Dough
Wrap your dough tightly in plastic wrap and let it rest at room temperature for about 30 minutes. This pause allows the gluten to relax, making the dough easier to roll out and shape without snapping back.
Step 7: Roll and Shape
Now comes the fun part! Roll out the dough using a pasta machine or a rolling pin until it reaches your preferred thickness. Then, cut it into your favorite shapes—be it fettuccine ribbons, ravioli pockets, or curly pappardelle.
Step 8: Cook Fresh Pasta
Drop your fresh pasta into boiling salted water and cook for 1 to 2 minutes until perfectly al dente. Fresh pasta cooks swiftly, so keep an eye on it and get ready to savor something truly special.
How to Serve Spinach Pasta Dough Recipe
Garnishes
A dish this green and fresh loves simple, complementary garnishes. Think freshly grated Parmesan, a sprinkle of toasted pine nuts, or a drizzle of high-quality extra virgin olive oil. Fresh herbs like basil or thyme can elevate it even more and bring a lovely aromatic touch.
Side Dishes
Pair this pasta with a crisp salad dressed in lemon vinaigrette or some roasted vegetables for a balanced meal. A crusty garlic bread or even a light consommé can beautifully round out the plate, making your dinner both hearty and elegant.
Creative Ways to Present
Don’t just serve your pasta plainly—try stuffing the dough for homemade ravioli filled with ricotta and herbs, or shape it into playful nests paired with a bright tomato sauce. Twisting the pasta into spirals or layering it in lasagna sheets makes a feast for both the eyes and the taste buds.
Make Ahead and Storage
Storing Leftovers
If you have leftover dough, wrap it tightly and store it in the refrigerator for up to 24 hours. Make sure it’s well covered to prevent it from drying out or absorbing other fridge odors—freshness is key here!
Freezing
This Spinach Pasta Dough Recipe freezes beautifully. Roll the dough into discs, wrap them carefully in plastic wrap, and place in a freezer-safe bag. When you’re ready, thaw them overnight in the fridge. This way, you’re just a roll and cut away from fresh pasta anytime.
Reheating
For cooked pasta made from this dough, simply reheat by briefly boiling or tossing it in a warm pan with a splash of sauce. Fresh pasta holds up well and refreshes quickly, so no soggy leftovers here!
FAQs
Can I use frozen spinach for this Spinach Pasta Dough Recipe?
Yes, you can, but make sure to thaw it completely and squeeze out as much water as possible before pureeing. Fresh spinach is preferred for its vibrant flavor and color, but frozen works in a pinch.
What if I don’t have Italian 00 flour?
You can substitute with all-purpose flour, though the texture will be slightly different. 00 flour’s fine grind gives that silky pasta quality, but all-purpose still yields tasty results.
Is semolina flour necessary?
The semolina is optional but recommended. It adds a pleasant bite and helps keep the pasta from sticking. If you don’t have it, skip it or replace it with a little more 00 flour.
How green will the pasta be?
The fresh spinach gives the dough a lovely pale green tint, which becomes more pronounced with the puree. The color won’t be bright neon, but it’s an elegant, natural hue that says “fresh” with every bite.
Can I make this dough without eggs?
Eggs add richness, texture, and help bind the dough. While there are eggless pasta recipes, this one relies on eggs for its tender yet elastic quality, so it’s best not to omit them here.
Final Thoughts
Making your own pasta from scratch might sound daunting, but this Spinach Pasta Dough Recipe makes it feel like a joyful kitchen adventure. The combination of fresh spinach and carefully chosen flours creates a dough that’s as beautiful as it is delicious. I encourage you to roll up your sleeves, try it out, and watch your meals transform with this fresh, green twist on classic pasta. Once you’ve made pasta this way, you’ll never want store-bought again!
Print
Delicious Recipe
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Pasta Dough
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant spinach pasta dough recipe transforms fresh baby spinach into a tender, green pasta perfect for adding a nutritious twist to your favorite Italian dishes. Combining spinach puree with high-quality Italian 00 flour and optional semolina flour creates a dough that is smooth, elastic, and flavorful. The dough rests to develop texture and can be rolled and shaped into your preferred pasta forms, cooking quickly to a delightful al dente finish.
Ingredients
Spinach
- 3.5 oz fresh baby spinach leaves, washed and stems removed
Dry Ingredients
- 1⅓ cups Italian 00 flour, plus extra for dusting
- ⅓ cup semolina flour (optional, for texture)
- ½ teaspoon fine sea salt
Wet Ingredients
- 2 large eggs
Instructions
- Blanch Spinach: Bring a saucepan of water to a boil. Add the spinach and blanch for 30 seconds until the leaves are wilted.
- Cool and Drain: Drain the spinach and immediately rinse under cold water to stop cooking. Squeeze out as much excess moisture as possible to avoid adding too much water to the dough.
- Prepare Spinach Puree: Finely chop the blanched spinach or process it in a food processor until very smooth, creating a vibrant spinach puree for incorporation into the dough.
- Form Dough Well: On a clean work surface, mound the 00 flour, semolina flour, and salt together. Create a well in the center to hold the wet ingredients.
- Incorporate Wet Ingredients: Add the eggs and the spinach puree into the well. Using a fork, gradually incorporate the flour from the edges into the wet mixture until it forms a shaggy dough.
- Knead Dough: Knead the dough by hand for 8 to 10 minutes until it becomes smooth and elastic. If the dough is sticky, add a little more flour; if too dry, add a few drops of water as needed.
- Rest Dough: Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for 30 minutes. This relaxation period helps the gluten develop and makes rolling easier.
- Roll and Shape: Unwrap and roll out the dough using a pasta machine or rolling pin to your desired thickness. Cut into your preferred shapes, whether sheets for lasagna, fettuccine, or filled pasta.
- Cook Fresh Pasta: Boil a large pot of salted water and cook the fresh pasta for 1 to 2 minutes until al dente. Drain and serve with your favorite sauce.
Notes
- Blanching the spinach removes excess water and softens the leaves, ensuring the dough isn’t too wet.
- Using Italian 00 flour produces a silky and tender pasta dough ideal for fresh pasta preparations.
- Semolina flour is optional but adds slight texture and bite to the pasta.
- Resting the dough is crucial for gluten development and makes rolling and shaping easier.
- Fresh pasta cooks quickly; watch closely to avoid overcooking.
