Fresh Spinach Pasta Dough (Printable)

Vibrant homemade pasta dough enriched with fresh spinach for beautiful color and nutritional boost. Versatile for any fresh pasta shape.

# What You’ll Need:

→ 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 tsp fine sea salt

# Directions:

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 as much moisture as possible.
02 - Finely chop the spinach or blend in a food processor until very smooth.
03 - On a clean work surface, mound the flour (and semolina, if using) and salt. Make a well in the center.
04 - Add eggs and pureed spinach to the well. Using a fork, gradually incorporate the flour into the wet ingredients.
05 - When a shaggy dough forms, knead by hand for 8–10 minutes until smooth and elastic. If sticky, add a little flour; if too dry, sprinkle a few drops of water.
06 - Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
07 - Roll out the dough with a pasta machine or rolling pin to your desired thickness. Cut into desired shapes.
08 - To cook: Boil fresh pasta in salted water for 1–2 minutes until al dente.

# Expert Hints:

01 -
  • The dough turns a brilliant green that makes even simple dishes feel special and impressive.
  • Fresh spinach adds a subtle flavor and sneaks in extra nutrition without changing the texture.
  • You can shape it into anything from delicate ravioli to sturdy lasagna sheets.
  • It rests happily in the fridge overnight, so you can prep ahead without stress.
02 -
  • Squeeze the spinach as dry as you possibly can or the dough will be too wet and require so much extra flour that it loses its tenderness.
  • Let the dough rest for the full 30 minutes, cutting that time short makes rolling frustrating because the dough fights back and shrinks.
  • Fresh pasta cooks in a fraction of the time dried pasta does, so watch the pot closely and taste often to avoid overcooking.
03 -
  • Always taste your spinach puree before adding it, if it's bitter, blanch the leaves a few seconds longer or add a tiny pinch of sugar to the dough.
  • If your pasta machine clogs with green bits, dust the dough more generously with flour between each pass and brush the rollers clean.
  • Save a cup of the pasta cooking water before draining, its starchy, slightly green liquid is perfect for loosening and binding your sauce.
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