Dairy-Free Homemade Spinach Pasta
Elevate your pasta-making game with this Dairy-Free Homemade Spinach Pasta recipe—a vibrant, nutrient-packed twist on traditional pasta! Made with fresh spinach leaves, all-purpose and semolina flours, and just a handful of simple ingredients, this recipe delivers silky, handcrafted pasta that's as delicious as it is wholesome. The subtle spinach flavor not only enhances the taste but also gives the pasta an irresistibly fresh green hue. With minimal prep and just five minutes of cooking time, this recipe is perfect for weeknight dinners or special occasions. Plus, it’s incredibly versatile—pair it with your favorite dairy-free sauces for a delightful plant-based meal that’s sure to impress. Rich in both flavor and texture, this homemade pasta proves that fresh truly is best!
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Recipe Information
Ingredients
- 200 grams fresh spinach leaves
- 300 grams all-purpose flour
- 100 grams semolina flour
- 2 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 tablespoons water
Instructions
Wash the spinach leaves thoroughly and place them in a skillet over medium heat. Cook until wilted, about 3 minutes. Let cool, then squeeze out excess moisture.
In a food processor, combine the wilted spinach, eggs, olive oil, and water. Process until the mixture is smooth.
On a clean work surface, place the all-purpose flour, semolina flour, and salt in a mound. Make a well in the center and pour in the spinach mixture.
Using a fork, gradually incorporate the flour into the liquid mixture until a dough begins to form. Knead the dough with your hands, adding more flour or water as necessary, until it is smooth and elastic, about 8-10 minutes.
Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
After resting, divide the dough into four equal pieces. Flatten one piece slightly and keep the others covered to prevent drying.
Using a pasta machine or rolling pin, roll out the dough to the desired thickness. If using a machine, start with the widest setting, gradually working your way to the thinner settings.
Cut the rolled-out dough into your preferred pasta shape, such as fettuccine or tagliatelle.
Repeat with the remaining dough pieces.
Bring a large pot of salted water to a boil. Add the pasta and cook until it floats to the surface, about 3-4 minutes.
Drain the pasta and serve immediately with your favorite dairy-free sauce.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 310.3 g | 113% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 1.7 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 316 mg | 24% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1759 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
