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
Scale
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.
