Spinach Pasta Dough (Printable Version)

Bright, smooth spinach dough perfect for fresh pasta shapes like fettuccine and ravioli.

# Components:

→ Spinach

01 - 3.5 oz fresh baby spinach leaves, washed and stems removed

→ Dough

02 - 2 large eggs
03 - 1⅓ cups Italian 00 flour, plus extra for dusting
04 - ⅓ cup semolina flour (optional, for texture)
05 - ½ teaspoon fine sea salt

# Method Steps:

01 - Bring a saucepan of water to a boil. Add spinach and blanch for 30 seconds until wilted. Drain, rinse under cold water, and squeeze out excess moisture.
02 - Finely chop the spinach or blend in a food processor until very smooth.
03 - On a clean surface, mound the 00 flour, semolina (if using), and salt. Create a well in the center.
04 - Add eggs and spinach puree to the well. Use a fork to slowly incorporate flour into the wet mixture.
05 - Once a shaggy dough forms, knead by hand for 8–10 minutes until smooth and elastic. Adjust with additional flour or water as needed to achieve proper consistency.
06 - Wrap dough tightly in plastic wrap and allow it to rest at room temperature for 30 minutes.
07 - Roll out the dough using a pasta machine or rolling pin to desired thickness. Cut into preferred pasta shapes.
08 - Boil fresh pasta in salted water for 1–2 minutes until al dente.

# Expert Advice:

01 -
  • You get a beautiful, naturally colored pasta that tastes as good as it looks.
  • Fresh spinach adds genuine flavor and nutrients without any of the work of complicated seasoning.
  • The whole process becomes almost meditative—kneading dough while the kitchen smells like earth and eggs.
  • Once you nail the technique, you'll never buy dried pasta the same way again.
02 -
  • Squeezing the spinach dry is non-negotiable; too much moisture will make the dough sticky and require constant flour additions, which throws off the balance.
  • If your dough tears while rolling, it usually means it's too dry; a few drops of water on your fingertips, worked in gently, fixes this better than adding more flour.
03 -
  • A pinch of nutmeg stirred into the dough creates a subtle flavor depth that nobody can quite identify—they'll just know something is right about it.
  • If you don't have a pasta machine, a good rolling pin and patience work just as well; the key is rolling thin enough and working confidently so the dough doesn't shrink back too much.
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