There is something truly magical about making your own pasta from scratch, and nothing brightens up the experience quite like a Fresh Spinach Pasta Dough Recipe. This vibrant green dough is naturally infused with fresh spinach, lending an earthy flavor, a gorgeous color, and a tender texture that brings your homemade pasta to life. Whether you’re rolling out fettuccine, shaping ravioli, or trying your hand at tagliatelle, this recipe will transform simple ingredients into a show-stopping dish that feels both sophisticated and comforting.
Ingredients You’ll Need
Creating this Fresh Spinach Pasta Dough Recipe requires just a handful of simple, high-quality ingredients, each playing an essential role in perfecting the dough’s color, flavor, and elasticity. The secret lies in how these humble components come together to make pasta that’s fresh, tender, and easy to work with.
- 150 g fresh spinach: Using tender baby spinach leaves ensures a delicate flavor and vibrant green hue without overpowering the dough.
- 1 large egg (55 g): Provides richness and helps bind the dough together with its natural proteins.
- 1 egg yolk (18 g): Adds extra fat for a silkier texture and a richer mouthfeel in the pasta.
- 250 g Tipo 00 flour: This finely milled Italian flour creates the perfect silky, smooth pasta dough; King Arthur all-purpose flour is a suitable alternative.
- 12 g olive oil: Enhances the dough’s elasticity, making it easier to roll out and preventing sticking; add more if needed.
How to Make Fresh Spinach Pasta Dough Recipe
Step 1: Preparing the Spinach
Start by washing the spinach thoroughly to remove any grit. Then, blanch it quickly in boiling water for about 30 seconds just until it wilts but remains bright green. Drain immediately and plunge into ice water to halt the cooking process. Squeeze out as much water as possible—excess moisture can alter the dough consistency—then finely chop the spinach, ready to be incorporated into your dough.
Step 2: Mixing the Dough
In a food processor or by hand, combine the finely chopped spinach, eggs, egg yolk, and olive oil. Pulse or whisk until you get a uniform mixture. Gradually add the flour, mixing it in slowly to form a rough dough. This slow integration helps your dough develop the perfect balance of structure and tenderness, key for rolling and shaping later.
Step 3: Kneading and Resting
Turn the dough onto a lightly floured surface and knead vigorously for about 8 to 10 minutes until it’s smooth, elastic, and no longer sticky. If using a stand mixer with a dough hook, knead on medium speed for the same amount of time. Once kneaded, wrap your dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period relaxes the gluten, making the dough easier to roll out and shape.
How to Serve Fresh Spinach Pasta Dough Recipe
Garnishes
Because your Fresh Spinach Pasta Dough Recipe is naturally vibrant and flavorful, simple garnishes like freshly grated Parmesan, a drizzle of high-quality olive oil, or a scattering of toasted pine nuts complement without overwhelming. Fresh herbs like basil or parsley brighten the dish visually and add a pop of freshness.
Side Dishes
Pair your homemade spinach pasta with roasted vegetables such as cherry tomatoes or asparagus, which provide a delightful contrast in texture and flavor. A crisp green salad with a light vinaigrette also balances the richness of your pasta, creating a well-rounded meal that feels elegant yet approachable.
Creative Ways to Present
For a bit of fun, try shaping your dough into delicate filled ravioli or twisting it into green spinach garganelli. Alternatively, cut broad ribbons and toss them with a simple browned butter sauce and sage leaves for a dish that looks as good as it tastes, perfect for sharing at your next dinner gathering.
Make Ahead and Storage
Storing Leftovers
If you have extra dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. This allows you to prepare in advance and have fresh pasta on hand whenever you want to impress.
Freezing
Fresh spinach pasta dough freezes beautifully. Roll it into a disc or flatten into a rectangle, wrap it well in plastic wrap and place it inside an airtight container or freezer bag. It can be frozen for up to one month without losing texture or flavor.
Reheating
When you’re ready to use frozen dough, thaw it overnight in the refrigerator and then bring it to room temperature before rolling out. This helps maintain its elasticity and makes shaping the pasta far easier. Cook as usual in boiling salted water; fresh pasta cooks quickly, usually within 2 to 3 minutes.
FAQs
Can I use frozen spinach for this recipe?
Yes, but be sure to thaw and squeeze out as much moisture as possible. Fresh baby spinach is preferable for the best color and flavor, but frozen spinach works in a pinch.
What if I don’t have Tipo 00 flour?
All-purpose flour can be used as a substitute, but the texture may be slightly less delicate. King Arthur all-purpose flour yields excellent results as an alternative.
Can I make this dough without a stand mixer or food processor?
Absolutely! Mixing and kneading by hand works well, just be sure to knead long enough to develop the gluten and create a smooth, elastic dough.
How do I know when the pasta dough has been kneaded enough?
It should feel smooth, slightly tacky but not sticky, and spring back when pressed gently with your finger. If it tears easily, keep kneading!
Can I add herbs or other flavorings to the dough?
Definitely! Finely chopped herbs like basil or parsley can be mixed with the spinach, or even a pinch of nutmeg for warmth. Just be mindful not to add too much liquid which could alter the dough’s consistency.
Final Thoughts
Making your own Fresh Spinach Pasta Dough Recipe is truly a rewarding experience, and the results are stunning both in flavor and appearance. It’s a wonderful way to impress friends and family while enjoying the satisfaction that comes from crafting something homemade. So go ahead, gather your ingredients, and let this vibrant green dough inspire your next pasta adventure—you won’t regret it!
Print
Fresh Spinach Pasta Dough Recipe
- Prep Time: 10 minutes
- Cook Time: N/A
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Pasta Dough
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Fresh Spinach Pasta Dough recipe creates a vibrant, tender pasta dough infused with fresh baby spinach for added color, nutrition, and subtle flavor. Perfect for homemade fettuccine, tagliatelle, or any pasta shape, this dough uses simple ingredients including fresh spinach, eggs, and Tipo 00 flour for an authentic Italian texture. The dough is kneaded using a stand mixer or pasta machine for ease and consistency, yielding 4 servings of fresh green pasta ready to be shaped and cooked.
Ingredients
Spinach Mixture
- 150 g fresh baby spinach leaves
Dry Ingredients
- 250 g Tipo 00 flour (or King Arthur all-purpose flour)
Wet Ingredients
- 1 large egg (55 g)
- 1 egg yolk (18 g)
- 12 g olive oil, plus more as needed
Instructions
- Prepare Spinach: Blanch the fresh baby spinach leaves in boiling water for about 30 seconds until wilted. Immediately transfer them to ice water to stop cooking and preserve the bright green color. Drain well and squeeze out as much water as possible before finely pureeing or chopping the spinach to a smooth consistency.
- Make Dough: In a stand mixer bowl or on a clean surface, place the flour and create a well in the center. Add the pureed spinach, whole egg, egg yolk, and olive oil into the well. Using the mixer with a dough hook or your hands, gradually incorporate the flour into the wet ingredients until a dough forms. Knead for 8-10 minutes until smooth and elastic.
- Rest Dough: Shape the dough into a ball and cover it tightly with plastic wrap. Let it rest at room temperature for at least 30 minutes to relax the gluten, making the dough easier to roll out and shape into pasta using your stand mixer pasta attachments or a pasta machine.
Notes
- If you don’t have a stand mixer, you can knead the dough by hand for about 10-12 minutes.
- Tipo 00 flour creates a softer pasta; using all-purpose flour may yield slightly firmer texture.
- Resting the dough is essential for easier rolling and shaping.
- Fresh spinach can be substituted with frozen, thoroughly thawed and squeezed dry, but fresh is preferred for best flavor and color.
- Add a little flour if the dough is too sticky, or a tiny splash of water if it’s too dry.
