Homemade Spinach Pasta
Elevate your homemade pasta game with this vibrant and nutritious Homemade Spinach Pasta recipe—a feast for the eyes and palate! Crafted with fresh spinach leaves, a blend of all-purpose and semolina flours, and a hint of olive oil, this green-hued dough brings an earthy richness to classic Italian cuisine. The recipe combines simple ingredients with accessible techniques, from creating a smooth spinach purée to hand-kneading the dough for perfect elasticity. Whether rolled into silky fettuccine or cut into lasagna sheets, the pasta cooks in mere minutes, delivering tender, al dente perfection every time. Serve it with your favorite sauce—be it zesty marinara or creamy Alfredo—for a wholesome, restaurant-quality meal made entirely from scratch. Perfect for dinner parties or weeknight indulgence, this fresh spinach pasta is a delightful way to incorporate greens into your favorite comfort foods.
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Recipe Information
Ingredients
- 250 grams Fresh spinach leaves
- 300 grams All-purpose flour
- 100 grams Semolina flour
- 3 pieces Large eggs
- 1 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
Wash the fresh spinach leaves thoroughly under running water to remove any dirt or impurities, then blanch them in a pot of boiling water for 1-2 minutes until wilted.
Drain the spinach immediately and transfer it to a bowl of ice-cold water to stop the cooking process. Once cooled, squeeze out as much excess water as possible and finely chop the spinach.
In a food processor, combine the chopped spinach with eggs and olive oil. Pulse until you achieve a smooth, green mixture.
In a large bowl, mix together the all-purpose flour, semolina flour, and salt. Create a well in the center and pour in the spinach mixture.
Using a fork, gradually incorporate the flour into the liquid, starting from the center and working outwards until you have a rough dough.
Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, gradually add a little more flour, one tablespoon at a time.
Wrap the kneaded dough 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.
Divide the dough into four equal pieces. Keep the pieces you are not currently working with covered to prevent them from drying out.
Roll out each piece of dough using a pasta machine or rolling pin, to the desired thickness, typically around 1-2mm. Dust with a little flour to prevent sticking.
Use a knife or a pasta cutter to cut the sheets into your preferred pasta shape, such as tagliatelle, fettuccine, or lasagna sheets.
Let the pasta dry slightly before cooking by laying it over a pasta drying rack or a clean cloth.
To cook the pasta, bring a large pot of salted water to a rolling boil and cook the pasta for 2-4 minutes until al dente.
Serve the cooked spinach pasta with your choice of sauce or toppings, such as a fresh tomato sauce or a creamy Alfredo.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2776 mg | 121% | |
| Total Carbohydrate | 313.1 g | 114% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 1.9 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 392 mg | 30% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 2106 mg | 45% | |
*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.
