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Homemade spinach pasta recipe


  • Recipes
  • Ingredients
  • Pasta
  • Vegetable pasta
  • Spinach pasta

Make your own fresh, spinach-flavoured pasta. Try serving with a simple, creamy sauce.

78 people made this

IngredientsServes: 2

  • 100g (4 oz) torn spinach leaves
  • 2 tablespoons water
  • 1 egg
  • 1/2 teaspoon salt
  • 175g (6 oz) plain flour

MethodPrep:1hr ›Cook:3min ›Extra time:2hr drying › Ready in:3hr3min

  1. Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
  2. Place spinach and liquid in a blender along with the egg and salt. Blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
  3. Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice .5cm (1/4 in) wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

Tip:

Fresh pasta needs only a few minutes in boiling water and it's done. It is finished cooking when the pasta rises to the surface.

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Reviews & ratingsAverage global rating:(46)

Reviews in English (27)

by chickremedy

Tasty noodles don't really taste like spinach so my kids liked them too!-21 Jul 2008

by MIA900

Worked out really well.-21 Jul 2008

by DarcieA

We really enjoyed these! Just a couple tips for anyone using a pasta maker to prepare these noodles (as I did). First- I didn't cook down the spinach. I used a food processor to chop the spinach and then added the water, egg, and flour and blended the dough. This saved on pans/prep time. I plan to do it this way again next time, however, I will omit the water or add more flour in order to create a more dry dough. Otherwise- flavor was very good. Thanks for sharing the recipe!-06 Jan 2011


Homemade Fresh Spinach Pasta Recipe

There's nothing quite like the vibrant green color of fresh spinach pasta. It's the pasta that makes traditional Lasagne alla Bolognese signature look and i.

There's nothing quite like the vibrant green color of fresh spinach pasta.

It's the pasta that makes traditional Lasagne alla Bolognese signature look and it's a tender, silky pasta that works well with a variety of lighter pasta sauces from vodka sauce to pesto. This recipe is a bit more advanced than basic pasta but so worth the effort.

Tips For Making Homemade Spinach Pasta

  • Start With Our Basic Egg Pasta Recipe: If you’ve never made fresh homemade pasta this one might be a bit of a challenge for you. Instead we’d recommend you make the Salt & Wind Travel Basic Italian Egg Pasta Recipe (or even buy fresh lasagna sheets from your grocery store). The reason? The addition of pureed spinach means this is a wetter and slightly harder-to-work-with dough.
  • Follow Our Homemade Pasta Tips: If you have made pasta before, we encourage you to try this out because the result is a sublimely delicate pasta! You'll just want to heed all of our homemade pasta making tips and keep in mind that you may need more flour than you've used in other pasta recipes because this dough can be rather wet.
  • Squeeze Out Excess Water: Speaking of, the wetness of the dough is determined not only by the climate of where you live but also by the spinach puree. You'll want to squeeze out as much of the excess water from blanching the spinach as you can to keep it from being too wet.
  • Food Processor vs Blender: Also, it depends how you puree the spinach. If you puree it in a food processor or standard blender it will likely have some green flecks that don't totally break down but it will result in a less wet dough. If, however, you want the dough a vibrant green, you'll want to puree it in a high performance blender like a Vitamix but this will break the spinach dough further and the dough will be wetter.

See The Recipe Made Step By Step

Heads up that we made this recipe during our Cooking Club Cocktail Pasta Workshop. So, if you want to see it made step by step -- and get a glimpse of the menu we'd pair this with -- go ahead and check out the recording of the workshop.

Okay, now it's time to stock up your panty with all the Italian essential ingredients, then try your hand at making this and then share your creation with us by tagging @saltandwind and #swsociety on social!

PIN IT FOR LATER!

Want to cook this recipe at a later date? Pin it to your Pinterest account so you can access it when you need some cooking inspiration!

And, as always, share your creations with us by tagging @saltandwind and #swsociety on social!


Can Homemade Pasta be Frozen?

Absolutely. You can freeze fresh pasta right after you make it. Store it in portions in plastic bags and place it in the freezer. When you are ready to make it, toss it in a pot of boiling water without thawing and cook it for 3/4 minutes or when al dente.

Every time I make pasta at home, my kitchen-hating friends and family will inevitably find themselves next to me at the island, working away on the dough and creating one of dozens of pasta shapes. There&rsquos just no getting around it pasta may be the most fun item to make in the kitchen.


Spinach Pasta Noodles

Here is a great way to add more nutritional value to your noodles. We’ve modified our delicious Egg Noodle recipe, and added fresh spinach puree. Mixing and rolling out your own noodles takes less than 30 minutes, and the best part is that you can cut your dough into whatever shape of pasta you need.

Making pasta dough is all about feel – regardless of how much flour the recipe calls for. For example, the amount of flour used can vary up to ¼ cup depending on the humidity of your kitchen, and the size of eggs you use. The bigger the eggs, the more moisture, and the more flour you’ll need to add. Take note of the dough, and knead in just enough flour until its no longer sticky, and easy to handle.

Once you’ve steamed the spinach, press out as much of the excess moisture as you can using paper towels or a clean kitchen towel.

Combine the spinach and egg yolks and puree until smooth, add the egg whites and oil and mix until smooth.

An immersion blender makes pureeing the spinach into a smooth mixture really easy. Combine 1 cup of the flour, and all remaining ingredients.

Once mixed together, the dough will be quite sticky. Turn out onto surface with remaining 1/4 cup of flour, and knead it in until dough is no longer sticky and easy to handle.

With gluten free dough’s (be it noodles or breads) you knead the final amount of flour into the dough until its no longer sticky. Whereas in wheat dough’s, in addition to that, the process of kneading develops the gluten within the dough making the dough smooth and strong (think of pizza dough being flung high in the air over and over again, getting larger and larger in circumference, all without breaking…this is due to the strength the developed gluten is providing to the dough).

If you have time, wrap the dough tightly in plastic, and let sit on counter for 30 minutes to rest. This allows the flours (which are slower to absorb liquids compared to wheat flours) to fully absorb all the liquids, making the dough easier to roll out and less prone to cracking. Although you can still roll it out right away without letting it rest, and it will still work just fine.

Divide dough into 2 or 3 pieces and roll out as thin as you can get it. Use a knife or pizza cutter to cut the dough into your desired shapes. Discard scraps as they are too hard to form into a smooth dough again.


Stand Mixer Pasta Dough: Plain, Tomato or Spinach

An easy recipe for making pasta dough with your stand mixer. You can make the basic egg version or add tomato paste or spinach puree for tomato or spinach flavored pasta. I have even made flavored pasta dough using baby food puree – check out that recipe here.

Pasta dough is a stiff and fairly dry dough. After mixing and kneading, it needs to rest for at least 20 minutes. This gives the dough time to hydrate more fully and allows the dough time to relax, making it easier to work with. Just wrap it in plastic wrap and set it on the counter. You can also make it a day in advance and keep it in the refrigerator.

Kneading the Pasta Dough…

Use the flat or flex edge beater to mix the dry ingredients together. On low speed, drizzle in the egg mixture. Once the mixture starts to come together, switch to the dough hook and knead for about 3-5 minutes on speed 2. The dough should be fairly stiff and a bit drier than some other doughs (pizza, sweet rolls…). If it’s very crumbly and not coming together add a little more water 1 teaspoon at a time, but give it time to absorb after each teaspoon of water, it can get too wet very quickly. It will hydrate more as it rests.

Wrap dough in plastic wrap and rest for 20 minutes at room temperature or refrigerate overnight.


FRESH SPINACH PASTA

Fresh Spinach pasta is a delicious alternative to making fresh pasta at home and the green vegetable adds extra flavour (and colour!) to your silky sheets of pasta. Making this green pasta is actually a lot easier than you think. Give my homemade spinach pasta recipe a try and let me know what sauce you mix it with!

How to Make FRESH SPINACH PASTA from Scratch | Homemade Green Pasta Dough

INGREDIENTS (for 3 people)
150g/5.29oz baby spinach

Sprinkle of salt
250g/8.8oz 00 plain/all-purpose flour
2 organic eggs

UTENSILS
Wooden bench
Knife
Food processor/blender
Fork

METHOD:
How to make the spinach:

  1. Spinach pasta needs an extra special ingredient – baby spinach! Place the leaves into a pan and put on the stove top at a medium heat.
  2. Sprinkle a pinch of salt into the pan and leave to cook, with the lid on, mixing it every so often with a wooden spoon.
  3. Switch off the stove and add the hot spinach to a food processor, blending it until it becomes a cream.

How to make the spinach pasta dough

  1. Pour 250g/8.8oz flour on a wooden bench, create a well, and add 2 eggs and one heaped tablespoon of your spinach cream.
  2. Whisk the eggs with the spinach (using a fork) and slowly mix the flour by pinching the sides in, then combine the rest.
  3. Once the spinach and egg have disappeared into the flour, use your hands to combine the rest of the flour and repeat the same motion to bring it all together, then knead the spinach pasta dough.
  4. If you are happy with the consistency (making sure it’s not sticky), and there is a lot of flour on the bench, just scrape it to the side, and keep kneading.
  5. When it is smooth and soft, create a ball of green pasta dough and wrap it tightly using a plastic wrap then leave to the side for 30 minutes.
  6. Once the time is up, sprinkle flour over your bench, unwrap the dough and dust some extra flour on top.

How to roll out the green pasta with a rolling pin (or a bottle of wine!):

  1. Cut the spinach pasta dough ball in half (covering the other half so it doesn’t dry out) and use your rolling pin to stretch it out by rolling it forward and back, then turning it over and repeating until you have an even, thin pasta sheet.
  2. Try to create a large oval or square shape before folding it in half 4 times, sprinkling flour on top each time you fold it.
  3. Use your knife and cut your desired shapes, the best types to make this way are: green spaghetti, fettucine, tagliatelle or pappardelle – just adjust the thickness.
  4. Unravel and add extra flour so the strands don’t stick together.

How to roll out the spinach pasta with a pasta machine:

  1. Cut the rest of the dough in half (using a quarter of the total) with a sharp knife.
  2. Sprinkle flour on top of the pasta machine and also on top of the piece of dough.
  3. Flatten this piece slightly with your hands, before putting it through the pasta machine, on the widest setting.
  4. Roll the dough through the machine, then fold it in half and repeat.
  5. Then change the setting to the next one up, feeding the spinach pasta sheet through every time, up to (and including) the seventh setting.
  6. Once you have a beautiful, smooth sheet of pasta, select your pasta shape, sprinkle flour on the machine (and the dough) and feed it through.

In both cases, once you have created the pasta sheets, you can also use them for lasagna or ravioli.

VINCENZO’S PLATE TIP: Once you have made the green pasta, roll a handful of the strands around your fingers, creating little nests and leave to rest on a tray lined with baking paper. Sprinkle with flour and leave until you are ready to cook OR put the tray in the freezer until the green pasta is frozen, then transfer into zip lock bags or air-tight containers.

HOW TO SERVE:
Boil a large pot of water, add a pinch of sea salt, and cook for 4-5 minutes. If cooking from frozen, cook for an extra 1-2 minutes. Depending on the pasta shape you make, visit https://www.vincenzosplate.com/recipe-type/pasta/ and choose a recipe! This pasta is full of flavour on it’s own so you could just drizzle some extra virgin olive oil on top once cooked and add a few fresh dollops of ricotta cheese….

E ora si mangia, Vincenzo’s Plate…Enjoy!

I like to serve my Green Spinach Pasta with these sauces:

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Homemade Spinach Fettuccine with Creamy Artichokes and Chicken Sausage Sauce

Makes 4 servings

INGREDIENTS

For the pasta

6 ounces fresh baby spinach

1-2 tablespoons cold water

For the artichoke and chicken sausage sauce

2 pounds fresh chicken sausages, casing removed (I used a chicken sausage with spinach, Parmesan cheese and mushrooms from my local market)

6 ounces fresh baby spinach

12 artichoke hearts (canned is fine), halved

1 cup reserved pasta water

Freshly ground black pepper

Parmesan cheese, for garnish

DIRECTIONS

Make the pasta

Bring a pot of water with a steamer insert to a boil. Steam the spinach about 2 minutes, or until just wilted. Drain and press the spinach between kitchen towels until excess water is removed. The dryer the spinach, the better.

Using the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender Blending Pitcher, puree the spinach. Add the eggs and egg yolk and blend. Set aside.

In the bowl of the KitchenAid® Professional 600 Series 6 Quart Bowl-Lift Stand Mixer using the flat beater attachment,, whisk together the flour and salt. Drop in the eggs and spinach mixture, and 1 tablespoon of water. Stir on low speed for 30 seconds. Switch the attachment to the dough hook and continue combining the dough for about two minutes. Add an additional tablespoon of water if the dough seems too dry. The mixture will look crumbly but if you take a morsel and squeeze together, the dough should come together.

Empty the dough onto a lightly floured surface and knead until the dough comes together into a ball. Cover with a bowl or plastic wrap and let it sit for 20 minutes.

Divide the dough into 4 pieces. Roll one of the pieces out to about 1/4 inch thickness. Using the KitchenAid® Pasta Roller attachment, pass it through the 1 setting and fold the dough over. Pass through again and repeat until the dough is smooth. Lower the setting to 2 and pass through. Continue until you are at the 4th setting. The pasta will be long – lay it on a lightly floured surface and cut into half. Lightly dust the top of the pasta sheets with more flour. Repeat with the remaining pieces of dough.

Switch the pasta attachment for the fettuccine cutter. Pass the dough through and set the fettuccine aside.

Make the sauce

Bring a large pot of boiling water to a boil. Salt the water.

In a large, deep sided saute pan, heat the olive oil and butter over medium heat. Add the chicken sausage and brown, breaking it apart with a fork or wooden spoon. Add the garlic and continue cooking. When the sausage is fully cooked, add the spinach, artichokes, chicken stock, and pasta water and let it come to a bubble. Stir in the the mascarpone and red chile flakes, and season to taste with salt and pepper. The sauce should thicken, but if not, add a tablespoon of flour until you achieve a creamy texture.

Meantime, drop the pasta into the boiling water and cook. It will take 2-4 minutes and float to the top when done. Drain.

Serve the pasta with the creamy sauce, and topped with parmesan cheese. Season with freshly ground black pepper. Serve immediately.

Print

*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*


Homemade Spinach Pasta

Homemade Spinach Pasta could be one of the closest things to a salad you can get me to eat. Just kidding, I love salad, particularly spinach salad, but I also love pasta, so this is the best of the two worlds collided.

Don’t think you’ll turn into Popeye with this pasta, it has a very mild spinach taste but the color is vibrant and so pretty. If I have some spinach in my fridge that’s looking a little sad, this is how I use it up.

I always say making pasta from scratch is the cheapest form of therapy. A manual pasta machine is a pretty cheap way to upgrade your chef skills. Once you get the hang of it, making pasta is a simple, easy, and can be a quick process.

Toss freshly cooked spinach pasta with pesto, fresh cut tomatoes and cheese of your choice. I love tossing this pasta with something so simple as feta and a little olive oil with basil. Sometimes the simplest ingredients make for the best dishes.


  • 1 1/3 cups (10.5 oz) all purpose flour
  • 1 medium egg (beaten)
  • 1/3 cups plus 3 tablespoons spinach juice
  • 1/8 teaspoon salt (optional)

Directions for spinach pasta made by hand

  1. Put beaten egg in measuring cup.
  2. Add spinach juice to beaten egg, to make a total of 0.5 cups (4.0 oz). If necessary, add water to increase volume of egg/spinach juice mixture to 0.5 cups.
  3. Mix salt into flour on a countertop.
  4. Make a well in the center of the flour.
  5. Add egg and spinach juice mixture.
  6. Mix the egg/spinach juice into the flour, pulling flour into the center to mix into the eggs, gradually drawing in flour with each stroke. A stiff dough will form.
  7. If the dough is too dry, add 1/2 teaspoon of water at a time and knead.
  8. If the dough is too sticky, add 1 tablespoon of flour at a time and knead.
  9. Knead the pasta dough by hand for ten minutes. The dough will be silky and smooth when done.
  10. Cover the dough, and let sit for 45 minutes.
  11. Divide dough into three.
  12. Using a rolling pin, roll each portion of dough on a floured surface, until it&rsquos as thin as possible without tearing apart (about 1 1/6 of an inch).
  13. Cut into thin strips.
  14. You can use the pasta right away (boil for 3-4 minutes) or dry for later.

Directions for spinach pasta in the Philips pasta maker

  1. To make the pasta, use the measuring cups that come with the pasta maker.
  2. Put beaten egg in measuring cup.
  3. Add spinach juice to beaten egg, to make a total of 0.5 cups (4.0 oz). If necessary, add water to increase volume of egg/spinach juice mixture to 0.5 cups.
  4. Add flour to the pasta maker, and close lid.
  5. Turn on pasta maker, and select the pasta setting, and press start.
  6. Pour the liquid in through the top opening.
  7. When the pasta emerges from the machine in about 3 minutes, use the tool provided to cut the penne into shorter pieces.
  8. Different models may have slightly different settings, so follow the settings for your pasta maker if they&rsquore different from this.


Homemade Spinach Pasta

Let me make a confession, this is not my first pasta…I made egg pasta once before I attempted to make this spinach pasta. It was so much fun playing with the dough, passing the dough over and over again through the pasta machine. Cutting it using different settings that I forgot to take pictures…

I want this spinach pasta to be the “star” of this post, therefore, after I cooked I just served with a drizzle of olive oil and lots of shaved pecorino cheese…nothing fancy…

Since I made enough pasta for a big crowd, I froze them into small “nests” and already used most of it with different sauces.

Making pasta seems overwhelming, but in reality it is very simple. I did not buy the pasta attachment for the mixer…I decided to go for a manual one, to me it seems that I have more control over it than the one electrically powered.

Anyway, I am happy that I did get this pasta maker as recently I see many recipes that use pasta maker to roll bread dough…this will be my next experiment…

Ingredients:

  • 1 lb fresh spinach leaves
  • 200 g bread flour
  • 200 g semolina
  • Pinch salt
  • 2 eggs

Steam the spinach leaves for about 3 minutes, the leaves should still be bright green and softened. Let cool slightly. Squeeze out the liquid as much as you can. Puree spinach in a food processor.

Add the flours and salt and mix until well combined. Add the eggs in the food processor until the dough comes together.

Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding little flour if dough is still too sticky. Cover the dough with plastic film and let it rest for 1 to 2 hours.

Cut dough into 4 pieces. Work with one piece at a time, keep the other pieces covered. Flatten the dough, dust lightly with flour and feed through the pasta machine at its widest setting. Fold lengthwise into thirds and pass through again. Repeat a couple of times.

Set the pasta machine to the thickness you desire and pass the dough a couple of times, dusting flour as needed. Plate the pasta sheet on the counter as you work with the other pieces.

Pass the pasta sheet on the machine using the cutting attachment. Dust with flour as needed to they strands do not stick.
At this point you can cook the pasta or let it dry slightly on the rack, about ½ hour. Or make small nest (portion) and freeze.

Once the little nest of pasta are frozen, store in a airtight container.

When cooking frozen pasta, just place it in a boiling water and proceed as usual.

If you like spinach, you might want to check on Spinach with Ponzu Sauce or Sautee Spinach recipes.

/>Did you know that spinach is very rich in iron? Moreover, spinach are a very good source of vitamin K, A and C.