Green Pasta Dough
Transform your homemade pasta game with this vibrant Green Pasta Dough recipe, infused with the natural goodness of fresh spinach for a pop of color and flavor. Perfect for making homemade tagliatelle, ravioli, or any pasta shape of your choice, this recipe combines simple ingredients like all-purpose flour, eggs, and olive oil with blanched spinach for a dough that's not only visually stunning but also incredibly versatile. The spinach is blended into the egg mixture, creating a perfectly smooth and earthy base that kneads into a silky, elastic dough after just 8–10 minutes of effort. Resting the dough ensures it's easy to roll out for even the most delicate pasta shapes. Ideal for impressing guests or elevating your weekly pasta night, this fresh spinach pasta pairs beautifully with creamy sauces, rich tomato ragùs, or light herb dressings. With just 40 minutes of prep, you’ll be ready to serve fresh, vibrant pasta that looks as amazing as it tastes!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Spinach (fresh, packed)
- 2 pieces Eggs (large)
- 0.5 teaspoons Salt
- 1 teaspoons Olive oil
Instructions
Wash the spinach thoroughly and remove any tough stems.
Bring a pot of water to a boil, then blanch the spinach for 30 seconds. Immediately transfer the spinach to a bowl of ice water to stop the cooking process.
Drain the spinach and squeeze out as much water as possible. Chop it finely.
In a blender or food processor, combine the chopped spinach, eggs, and olive oil. Blend until the mixture is smooth and the spinach is fully incorporated.
On a clean work surface or in a large mixing bowl, pile the flour and create a well in the center. Add the salt to the flour.
Slowly pour the spinach-egg mixture into the well. Using a fork, gradually incorporate the flour into the liquid until a shaggy dough forms.
Knead the dough by hand for 8-10 minutes until it is smooth and elastic. If the dough is too sticky, add a small amount of flour, one tablespoon at a time. If it is too dry, add a few drops of water.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
Once rested, roll out the dough using a pasta machine or rolling pin to your desired thickness. Cut it into your preferred pasta shape and use immediately, or dust with flour and store for later use.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 1.9 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 184 mg | 14% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 965 mg | 21% | |
*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.
