Spinach Pasta Using a Pasta Machine
Transform your homemade pasta game with this vibrant and flavorful Spinach Pasta, made effortlessly using a pasta machine. This recipe combines fresh blanched spinach, all-purpose and semolina flours, and just the right amount of eggs and olive oil to create a silky, vibrant green dough that’s both nutritious and eye-catching. The dough is kneaded to perfection, rested to develop its elasticity, and then expertly rolled and shaped using your pasta machine for consistent, professional-quality results. Perfect for fettuccine, tagliatelle, or your favorite pasta shape, this fresh spinach pasta cooks in just minutes and pairs beautifully with any sauce, from a creamy Alfredo to a bright lemon-butter drizzle. Whether you’re a pasta-making novice or a kitchen pro, this recipe is your ticket to fresh, homemade pasta bursting with flavor and color.
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Recipe Information
Ingredients
- 200 grams Fresh spinach
- 250 grams All-purpose flour
- 50 grams Semolina flour
- 2 large Eggs
- 1 teaspoon Salt
- 1 teaspoon Olive oil
Instructions
Wash the fresh spinach thoroughly and blanch it in boiling water for 30 seconds. Immediately transfer the spinach to an ice water bath to preserve its bright color.
Drain the spinach and squeeze out excess water. Using a food processor, blend the spinach into a smooth puree.
On a clean surface or in a large bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center of the flour mixture.
Crack the eggs into the well, add the olive oil, and spoon in the spinach puree. Using a fork, whisk the eggs and spinach together, gradually incorporating the flour from the edges of the well.
Once the mixture starts to form a dough, knead it by hand on a lightly floured surface for about 8–10 minutes, or until it becomes smooth and elastic. If the dough feels sticky, add a small amount of flour as needed.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to allow the gluten to relax.
Divide the dough into four equal portions. Flatten one portion slightly and cover the remaining portions with a damp towel or wrap to prevent drying.
Set your pasta machine to the widest setting (usually setting 1). Feed the flattened dough through the machine. Fold the rolled dough into thirds, like a letter, and pass it through the machine again. Repeat this process 2–3 times for smooth and consistent dough.
Gradually reduce the settings on the pasta machine, one step at a time, rolling the dough thinner with each pass. Stop when the dough reaches your preferred thickness (usually setting 5 or 6).
Cut the rolled dough into your desired pasta shape, such as fettuccine or tagliatelle, using the pasta machine's cutting attachment or by hand with a sharp knife.
Dust the cut pasta with a bit of semolina flour to prevent sticking and lay it out on a floured surface or pasta drying rack.
Bring a large pot of salted water to a boil. Cook the pasta for 1–2 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta, so watch closely.
Drain the pasta and serve immediately with your choice of sauce or toppings. Enjoy your fresh spinach pasta!
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 1.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 287 mg | 22% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 499 mg | 11% | |
*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.
