Spinach Pappardelle
Elevate your homemade pasta game with this vibrant and flavorful Spinach Pappardelle recipe! Made from scratch with fresh spinach, a blend of all-purpose and semolina flours, and rich egg yolks, this wide ribbon pasta boasts a stunning green hue and a silky, tender texture. The dough comes together with a touch of olive oil and is kneaded to perfection before being rolled out and sliced into bold, rustic ribbons. Whether paired with a simple sage butter sauce or a creamy Alfredo, this spinach-infused pasta is sure to be the star of your table. Ready in under an hour, it’s a nutritious and elegant twist on traditional pasta, perfect for impressing family and friends. Keywords: spinach pappardelle, homemade pasta, fresh spinach pasta, handmade pappardelle, Italian pasta recipes.
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Recipe Information
Ingredients
- 100 grams Fresh spinach
- 250 grams All-purpose flour
- 50 grams Semolina flour
- 2 pieces Large eggs
- 2 pieces Egg yolks
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 1 tablespoon Water (if needed)
Instructions
Bring a pot of water to a boil and blanch the spinach for 1-2 minutes until wilted. Drain and immediately transfer the spinach to an ice bath to stop the cooking process. Drain again and squeeze out as much water as possible.
Finely chop the cooked spinach, or blend it into a smooth paste for a more uniform dough texture.
On a clean work surface, combine the all-purpose flour and semolina flour. Create a well in the center and add the eggs, egg yolks, salt, olive oil, and the prepared spinach.
Using a fork, gently whisk the eggs and spinach, gradually incorporating the flour from the edges of the well. Once the mixture becomes too thick to mix with a fork, begin kneading the dough by hand.
Knead the dough for 8-10 minutes until it becomes smooth and elastic. If the dough feels too dry, add water 1 teaspoon at a time. If it’s too sticky, sprinkle with a little extra flour.
Wrap the dough tightly in plastic wrap and let it rest for 30 minutes at room temperature.
Once rested, divide the dough into 4 portions. Working with one portion at a time (keeping the remaining portions covered to prevent drying out), roll the dough out thinly using a pasta machine or rolling pin.
Cut the rolled-out dough into wide ribbons approximately 2-3 cm (about 1 inch) in width to create pappardelle. Lightly dust with flour to prevent sticking and set aside.
Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook for 2-3 minutes, or until the pasta is tender and floats to the surface.
Drain the pasta and toss it with your choice of sauce, such as sage butter, marinara, or a creamy Alfredo. Serve immediately and enjoy!
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 0.6 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 57 mg | 4% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 123 mg | 3% | |
*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.
