Pasta Dough 2 Spinach
Transform your homemade pasta game with this vibrant and nutrient-packed *Spinach Pasta Dough*. This recipe combines the richness of fresh spinach with simple pantry staples like all-purpose flour, eggs, and a touch of olive oil to create a silky, emerald-green dough perfect for fettuccine, ravioli, or lasagna sheets. Blanching and blending the spinach ensures a beautifully smooth, colorful dough while hand-kneading gives it that perfect elasticity. With just 30 minutes of prep time, plus a quick rest to relax the gluten, this versatile dough is ready to roll, cut, and cook to tender perfection in minutes. Impress your guests or level up your weeknight meals with this fresh, homemade spinach pasta—crafted from scratch and brimming with flavor.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 cups Fresh spinach leaves
- 2 pieces Large eggs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 cup Semolina flour (for dusting)
Instructions
Bring a medium pot of water to a boil. Add the spinach leaves and blanch them for 30 seconds, just until wilted. Drain and immediately transfer the spinach to a bowl of ice water to cool. Squeeze out as much water as possible from the spinach, then finely chop it.
In a blender or food processor, combine the chopped spinach and eggs. Blend until smooth and the spinach is fully incorporated into the eggs.
On a clean surface or in a large bowl, form a mound with the all-purpose flour. Make a well in the center and add the spinach-egg mixture, olive oil, and salt.
Using a fork, gradually incorporate the flour into the liquid in the center, pulling in a little bit of flour at a time and mixing until a shaggy dough forms.
Knead the dough by hand for 8-10 minutes until it becomes 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 in plastic wrap or cover with a clean towel. Let it rest for at least 30 minutes at room temperature. This allows the gluten to relax and makes the dough easier to roll out.
After resting, divide the dough into 4 pieces. Roll out one piece at a time, keeping the others covered to prevent them from drying out. Use a pasta machine or rolling pin to roll the dough out to your desired thickness.
Cut the rolled-out dough into your preferred pasta shape, such as fettuccine, pappardelle, or sheets for lasagna or ravioli. Dust the cut pasta with semolina flour to prevent sticking.
The pasta is ready to cook immediately or can be stored in an airtight container in the refrigerator for up to 2 days. Boil in salted water for 2-4 minutes, depending on the thickness, and serve with your favorite sauce.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 0.5 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 192 mg | 4% | |
*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.
