Fresh spinach pasta dough is a gorgeous alternative to regular pasta that's really easy to make! Using just 3 simple ingredients - eggs, Italian 00 flour, and spinach, you can create vibrant green pasta that looks as beautiful as it tastes. I'll show you how to use both frozen spinach (like many do here in Italy), and fresh spinach to achieve that stunning emerald color that makes this pasta irresistible.
If you're new to pasta making, you can watch the how-to-make spinach pasta dough video below!

Northern Italy is the birthplace of spinach pasta (or 'pasta verde' as it's called here) is a staple. Luca's mamma (Nonna Anna) and his zie (aunts) have been making this easy pasta for over 70 years since they were little girls in Abruzzo. And when she first tasted my version, she told me it was "molto buono" (very good) – high praise that truly means a lot coming from her!
The best part? You don't need any special equipment to make spinach pasta beyond a rolling pin and a large countertop (though I often use a pasta machine which makes the job quicker and easier!).

Whether you're making homemade lasagna sheets for traditional Lasagne alla Bolognese, silky fettuccine for alfredo sauce, homemade spinach farfalle, pappardelle, or stuffed tortellini in brodo, this versatile spinach pasta dough will give you professional results.
If you love this spinach pasta recipe, you might also enjoy my scratch-made Gnocchi alla Bolognese or this ultimate 00 Flour Italian Egg Pasta Dough.
Jump to:
- What to Expect With this Spinach Pasta Recipe
- Why You'll Love This Spinach Pasta Dough Recipe
- How to Make Spinach Pasta Dough Video
- Frozen Spinach vs. Fresh Spinach Pasta Dough
- Store-Bought Spinach Pasta vs. Homemade Spinach Pasta
- Spinach Pasta Ingredients (Using 00 Flour)
- 00 Flour Spinach Pasta Dough Step-By-Step Recipe Instructions w/Photos
- How to Cook Homemade Fresh Spinach Pasta
- Best Tips for Making Homemade Spinach Egg Pasta (Using 00 Flour)
- Equipment For Spinach Pasta
- Rolling Pin Method (No Pasta Machine Required)
- How to Store Spinach Pasta
- Troubleshooting Spinach Pasta w/Photos
- Spinach Pasta Variations
- Best Spinach Pasta Sauces
- Spinach Pasta FAQ
- Looking For More Italian Pasta Recipes?
- 📖 Recipe

What to Expect With this Spinach Pasta Recipe
In my Homemade Egg Pasta Beginner's Guide, you learned how to make authentic Italian 'pasta fresca' (fresh egg pasta) the way my family here in Northern Italy makes it. In this post, we're making a slight variation of this basic egg pasta by adding purèed (or finely chopped spinach).
This authentic Italian spinach pasta dough requires just 3 simple ingredients: 00 flour, frozen spinach (or fresh), and eggs. Ready in 1 hour, this traditional recipe creates the perfect green pasta dough without any added oil. While frozen spinach is commonly used for convenience in Italian households, fresh spinach works beautifully as well.
This spinach pasta dough can be kneaded three ways: traditionally by hand, using a Kitchen Aid stand mixer, or quickly in a food processor.
You may have also have tried my homemade Spinach Semolina Pasta Dough recipe which uses 4 ingredients and takes longer to make due to the extended resting time needed for this type of strong flour. It's a delicious sturdy pasta with great 'bite', but if you need a quick homemade spinach pasta dough, you'll find everything you need in this post.

Why You'll Love This Spinach Pasta Dough Recipe
- It's easy & quick to make (ready in 1 hour and that includes 30 min resting time)
- Authentic Italian spinach pasta that uses just 3 ingredients
- Veggie spinach pasta is delicious (and lets you eat with your eyes first)
- It's a healthy spinach pasta recipe
- You can freeze it for easy pasta dinners throughout the week
- Use it to make just about any spinach noodles or pasta shapes you want
- It makes green pasta that's perfect for Christmas pasta recipes, St. Paddy's Day, Easter, Halloween, etc.
- The color is customizable

How to Make Spinach Pasta Dough Video
If you're having any reservations about how to make homemade spinach pasta dough (or any pasta for that matter), watch this quick how-to video before you get started. You can see for yourself just how easy it really is to make!


Frozen Spinach vs. Fresh Spinach Pasta Dough
I would say frozen spinach is used most often here in Italy to make spinach pasta because it's convenient (always in your freezer), it produces consistent results, and it produces a very bright green (beautiful) spinach pasta.
It's a myth that you have to use fresh spinach to obtain a bright green pasta as you can see by this recipe. But certainly, if you have fresh spinach that you want (or need) to use up, it works just as well to make this pasta.
In fact, regarding color, it's more about how you treat the spinach, and how much spinach you add that determines whether you get a bright green pasta, or something a little darker (see the above photos for just one example of the differences and more in the troubleshooting section further down below).
For instance, if you don't blanch frozen spinach before using it, it creates a darker spinach. And if you don't purée the spinach completely, it creates a beautifully speckled spinach pasta dough (see above photo on the left).


Store-Bought Spinach Pasta vs. Homemade Spinach Pasta
You can definitely use store-bought spinach lasagna. When I don't feel like breaking out the pasta machine or my rolling pin to make Lasagne alla Bolognese or another type of Italian pasticcio, I buy freshly made sheets of regular egg pasta (easy to find here in Italy), or I use Barilla Emiliane spinach egg pasta (above right photo).
And it works great, but nothing compares to the taste and texture of homemade spinach pasta (above left photo).
Plus, when you make spinach pasta from scratch, you can make other shapes beyond just lasagna noodles! With this healthy spinach pasta, you can make all kinds of shapes like spinach spaghetti, spinach tagliatelle, and spinach ravioli, - and customize the thickness as you wish.
I have two tried and true spinach pasta dough recipes: a semolina spinach pasta dough that is delicious but requires a much longer resting time (due to the stronger semolina flour) and the recipe featured in this post which uses 00 flour and only needs to rest for 30 minutes.
Depending on how much time you have and what ingredients you have on hand, these are both tasty recipes for making traditional Italian spinach pasta.

Spinach Pasta Ingredients (Using 00 Flour)

Here's a look at the ingredients you'll need to make spinach pasta right in your kitchen! You can find the full measurements in the recipe card below.
Frozen or Fresh Spinach: Frozen spinach is convenient because you don't have to make a special trip to the store to get it if you decide on a whim you want to make homemade spinach pasta. Blanching the spinach in a pot of boiling water for 2- 3 minutes will set the color and give you beautiful bright green pasta.
00 Flour: Italian 00 flour creates superior homemade pasta dough (you can read why over here), but King Arthur's all-purpose flour makes an excellent substitute in a pinch. In fact, I've tested it out while demonstrating pasta making with a KitchenAid attachment at The Broadway Panhandler in NYC. For the best results, use authentic Italian 00 flour if available. If substituting all-purpose flour, choose one with 11-11.7% protein content like King Arthur's.
Large Eggs: Italian "pasta gialla" eggs (in photo comparison below) specifically for making egg pasta are great if you can find them. Fresh eggs make superior homemade pasta - the better their quality, the more exceptional your pasta will be.


00 Flour Spinach Pasta Dough Step-By-Step Recipe Instructions w/Photos
This pasta recipe makes 1lb 5 ounces (600g) of fresh spinach pasta. As for desired pasta thickness, I suggest rolling it out to #6 on the pasta machine so that the noodles don't end up being too thick or too thin. I own an Atlas Marcato 150 pasta machine in Italy and have an Imperia pasta machine back home in the States and I believe their settings are somewhat similar.
I suggest testing a couple of different thicknesses by cooking them in boiling water to see what you prefer before rolling out all the dough. *You can find the full instructions in the recipe card.
For Frozen Spinach:
Step 1. Blanch in boiling water for 3 minutes until bright green. Squeeze out all excess moisture using a fine mesh strainer (sieve) until very dry.



Step 2. Finely mince the the strained spinach using knife, food processor, or vitamix.

Step 3. On a clean work surface or in a large bread bowl, make a well in the flour, add eggs and chopped spinach to the center. Using your hands or a fork, gradually incorporate the flour into the wet ingredients until a rough dough forms.



Step 4. Knead the dough for 8-10 minutes, or until smooth. Cover the dough with a bowl, or wrap it in sustainable cling film, and rest at room temperature for 30 minutes.


Step 5. Divide the rested dough into 4 equal pieces.


Step 6. Roll out pasta sheets to desired thickness (#6 on my Atlas Marcato pasta machine) using a pasta machine or a rolling pin.


Step 7. Cut sheets to fit your baking dish, sprinkle with semolina flour to prevent sticking and allow to dry for 10 to 30 minutes at room temperature.

Step 8. Par-boil (blanch) lasagna sheets in salted boiling water for 15-30 seconds, strain and shock them in a bowl of ice water to stop the cooking. After they're cooled through, remove them then dry dry kitchen towel to to soak up the water.



For Working With Fresh Spinach:
- Remove stems from fresh spinach leaves or use baby spinach.
- Blanch in boiling water for 30-60 seconds until wilted and bright green.
- Shock the spinach in an ice water bath to stop the cooking and preserve the color.
- Squeeze out all excess moisture using a clean kitchen towel or cheesecloth until very dry.
- Finely mince the squeezed spinach.
- Follow steps 4-11 from frozen spinach instructions above
Making Homemade Spinach Pasta at a Glance Step-by-Step Photos






How to Cook Homemade Fresh Spinach Pasta
Homemade spinach noodles of any shape take much less time to cook than boxed pasta. It's best practice to allow the fresh pasta to dry a bit (around 20 to 30 minutes) before cooking them.
For all pasta shapes (EXCEPT spinach lasagna noodles):
Add fresh pasta to a pot of salted boiling water and be sure to check the doneness after 1 ½ minutes of cooking to see how much longer they'll need. I usually cook homemade spinach egg pasta for 3 when made the same day and for 5 minutes total when cooking from frozen.

For spinach lasagna noodles/sheets:
Par-boil (blanch) lasagna noodles in salted boiling water for 15-30 seconds, strain and shock them in a bowl of ice water to stop the cooking. After they're cooled through, remove them to a dry kitchen towel to soak up the water. Lasagna noodles will finish cooking in the oven.

Best Tips for Making Homemade Spinach Egg Pasta (Using 00 Flour)
If you haven't checked out my post for homemade Italian egg pasta for beginner's, hop over there and check it out. I've shared in-depth traditional Italian pasta-making details and techniques that will help you make the best homemade pasta of your life.
Here's an overview of that helpful information:
Don't Add Salt to Pasta Dough:
I stick to how the Italians make pasta and I don't add salt as it's unnecessary. Technically you can add a pinch, but there's no need when you boil pasta in salted water. Check out the link above to learn why you should never add salt to pasta dough when making homemade ravioli.

Skip the Olive Oil
Although, I do add just a bit of extra virgin olive oil to my homemade semolina spinach pasta dough to add fat and extra flavor.
Knead Thoroughly for Best (Chewy) Texture:
It's important to knead pasta dough to activate the gluten which builds a weblike network and strengthens the dough giving it a pleasant chewy "bite". There's no exact science for how long this process takes (read more about it here).
I like to hand-knead pasta dough because it's relaxing for me (and it's a little light arm workout ♡). For traditional pasta dough, I typically knead it for 10-12 minutes until it's smooth, no longer sticking to your hands, and it becomes quite smooth. The more you make handmade pasta, the easier it is to know when the dough has been properly kneaded. You can also knead the dough in a stand mixer.


Rest the Pasta Dough:
Rest the pasta dough, covered, for 30 minutes before rolling. Like pizza dough, this resting period allows the gluten network to relax, preventing the dough from springing back when rolled. Since this spinach pasta uses 00 flour rather than semolina, it creates a softer, more pliable dough that rolls out with ease.
Properly rested pasta dough will be smooth, have a sheen, and when you insert a finger into it, the hole remains.

Equipment For Spinach Pasta
While Italian nonnas have been making traditional pasta by hand for generations, having the right tools can make the process easier. Whether you want to :
- Pasta Machine - While not essential, it makes rolling quicker, easier, and takes up way less countertop space making it great for working in small kitchens. I use both an Atlas Marcato 150 in Italy and an Imperia at home in the States. Both work beautifully but any pasta machine will do. I'll share settings for the various machines below.
- Rolling Pin - If you don't have a pasta machine, a good rolling pin ("mattarello" in Italian) works perfectly fine! Look for one that's at least 18 inches long for easier rolling. (*see below for detailed rolling pin instructions)
- Large Work Surface - A clean counter or large wooden board gives you space to roll and shape your pasta. The traditional Italian pasta board (spianatoia) is ideal for the rolling pin method but not totally necessary.
- Sharp Knife, Pizza Wheel or Pasta Bike - For cutting pasta shapes by hand. A pasta bike will give you precise cuts, but a pizza wheel works great as well.
- Kitchen Scale - For precise flour measurements, though measuring cups work too.
- Fine Mesh Strainer or Tea Towel - Essential for squeezing excess water from the spinach. If you're using a tea towel, it should be made of lint-free material like 100% linen or cotton.


Pasta Machine Settings Guide
Different pasta machines have different numbering systems and each family will have their own desired thickness for the finished pasta. Here's a quick guide, but always use your best judgment:
- Marcato Atlas 150: Start at 0 (widest) and work to 6 for lasagna sheets, and 5 or 6 for fettuccine, pappardelle, spaghetti, or cappellini
- Imperia: Begin at 1, work to 5 for lasagna, 4 for fettuccine
- KitchenAid Attachment: Start at 1, and progress to 4-5 for most shapes


Pro Tip: If you've never made pasta and are worried you may be rolling it out too thick or too thin, test a small piece in boiling water BEFORE you roll out the entire batch of spinach pasta. This way, you know exactly what you're getting!
Rolling Pin Method (No Pasta Machine Required)
Making spinach pasta without a machine might feel intimidating, but Italian nonnas (including my mother-in-law) have been hand-rolling pasta for generations! Here's how to do it successfully:
Equipment Needed:
- Long rolling pin (at least 18 inches) - traditional Italian "mattarello"
- Large, clean work surface or traditional Italian pasta board (spianatoia) is ideal for the rolling pin method
- Sharp knife, pasta bike, or pizza wheel (*see above photos)
- Ruler (optional but helpful for even cutting)
Tips for Success:
- Start with a well-floured surface to prevent sticking
- Work with one quarter of the dough at a time, keeping remaining portions wrapped
- Aim for a rectangle shape as you roll
- Rotate the dough frequently to maintain even thickness
- Hold the rolling pin ends rather than the middle for better control
- Use steady, even pressure while rolling
Target Thickness:
- For long pasta like fettuccine or tagliatelle: Roll to about 1/16 inch (1.5mm)
- For lasagna sheets: Slightly thicker, about ⅛ inch (2mm)
- Test for proper thickness: You should be able to see your hand's shadow through the pasta sheet

Cutting by Hand:
- Let sheets dry for 10-15 minutes until slightly leathery but still pliable
- Dust generously with flour
- Gently roll sheet like a jelly roll
- Cut with a sharp knife to desired width:
- Tagliatelle: ¼ inch (6mm)
- Pappardelle: ¾ inch (2cm)
- Fettuccine: ⅙ inch (4mm)


Pro Tip: If you're new to hand-rolling, start with wider pasta shapes like pappardelle - they're more forgiving than thin noodles and still absolutely delicious with this green pasta dough.
How to Store Spinach Pasta
Storing homemade pasta can be done a few different ways although freezing it is my (and my Italian family's) preferred method. Proper storage is crucial for maintaining the quality of your homemade spinach pasta. Here in Italy, it's not typical to store it in the fridge - instead, we either cook it the same day or preserve it choosing to freeze it or dry it out properly for later use.
Fresh Pasta Storage
- Same Day Use: Dust with semolina flour and cover with a clean kitchen towel for up to 2 hours.
- Drying: For longer storage, dry pasta completely on a drying rack. In Italy, we often use a "stendipasta" (pasta stand or pasta drying rack), but any clean rod or the back of a chair also works. The pasta must be completely dry (12-24 hours or longer in humid environments) before storing it in airtight containers.
- Freezing: This is my preferred method:
- For long pasta: Form into nests, dust with flour
- For lasagna sheets: Layer between parchment paper
- Flash freeze on a tray until solid (about 1 hour)
- Transfer to freezer bags and store up to 3 months
- Cook directly from frozen - no need to thaw!
Important Note: While you can refrigerate fresh pasta, I don't recommend it. The humidity can cause the pasta to become sticky and lose its texture. If you must refrigerate, limit it to 18-24 hours and dust very generously with flour.
Pro Tip: In very humid environments, it's better to freeze your pasta than try to dry it. Humidity can prevent proper drying and lead to mold growth.
Storing Homemade Spinach Pasta (By Shape)
Be careful if you live in an extremely humid environment because if the pasta doesn't dry properly or thoroughly, the fresh eggs in the dough can harbor bacteria. This makes freezing homemade egg pasta the best, easiest, and safest way to preserve all your hard work. Fresh spinach pasta can be stored with great results for up to 3 months under the right conditions (although I suggest using it up within 1 to 2 months for the tastiest results).


To Freeze Homemade Spinach Pasta like spaghetti, tagliatelle, pappardelle, chitarra, fettuccine, etc.: Portion pasta into 3 to 4-ounce portions, dust them with flour, twist them into a "nest" and place them onto a parchment-lined (or flour dusted) baking pan without letting the nests touch.
Pop them into the freezer until completely frozen (about 30 minutes), then add the nests to a freezer bag or other airtight container and store them for up to 3 months. When you're ready to cook the pasta, do not thaw it first. Just add the frozen nests to boiling salted water, and cook until al dente doneness (about 4 minutes).


To Freeze Homemade Spinach Lasagna sheets: Lay a sheet of flour-dusted lasagna onto a parchment-lined baking tray or platter, add a sheet of parchment paper to fully cover, then add another sheet of lasagna and continue alternating with parchment paper. Cover the tray with sustainable cling film and freeze for up to 3 months until ready to use.
Allow the lasagna to rest for 15 minutes or so at room temperature before layering into the lasagna or other pasta al forno dish. Also, you may par-boil the frozen lasagna sheets so they soak up less liquid while baking. Bake as instructed.


To Dry Homemade Spinach Pasta: While I have dried out egg pasta at room temperature and then sealed it in glass jars or bags, it can take hours or days to fully dry depending on what time of year it is and how humid the environment is. You will need to agitate and turn them over periodically to allow for even drying. Alternatively, you will need to use a pasta drying rack for longer pasta shapes, as nests will not allow them to dry properly at room temperature.
You'll notice by the photos above how much the color changes once it's dried properly (this is what you're looking for)!

To Dry Homemade Spinach Lasagna sheets. Unless you have quite a bit of space in your kitchen, I don't recommend drying lasagna sheets but you definitely can by placing a linen or cloth tea towel over a wire rack and placing lasagna sheets in a single layer on top. The sheets need air flow above and below in order to dry properly. So if you have a bunch of wire racks this may be a good option for you.
Troubleshooting Spinach Pasta w/Photos
After years of making fresh pasta and teaching others, I've encountered many pasta-making challenges. Here are the most common issues and exactly how to fix them:
Dough Problems
- Dough too dry and crumbly?
- Add water gradually, 1 teaspoon at a time
- Use reserved spinach liquid for extra flavor
- Knead after each addition until right consistency reached
- Dough should feel like play-doh - firm but pliable - Dough not coming together?
- Let rest covered for 10 minutes to allow flour to hydrate
- Knead more vigorously to develop gluten
- Check if your eggs were too small - if so, add an extra yolk (no white) - Dough too wet and sticky?
- Add flour one tablespoon at a time
- Dust work surface with extra flour while kneading
- Remember: excess moisture often comes from not squeezing enough water out of the spinach after blanching it
Color Issues
- Pasta not green enough?
- Blanch fresh spinach briefly (30 seconds) to maintain color & blanch frozen spinach (2 ½ to 3 minutes) to maintain color
- Shock in ice water immediately after blanching
- Purée spinach very finely for even color distribution


- Uneven green color?
- Chop spinach more finely before mixing
- Ensure thorough mixing during initial dough formation
- Consider adding blanched spinach to the eggs and use an immersion blender or food processor to create or more uniform spinach pasta color and avoid the speckled spinach pasta look.



- Pasta too dark and undesirable color? (below)
- You probably didn't blanch the spinach which is essential for creating vibrant green colors. While this leftover spinach pasta dish using scraps of leftover pasta is still delicious, it's not appetizing to look at.

Rolling & Cutting Problems
- Pasta sticking to the machine?
- Dust pasta sheets generously with semolina flour or more 00 flour
- Ensure pasta is not too wet before you start rolling
- Clean the pasta machine rollers between uses (but never use water to clean it!) - Pasta tearing during rolling?
- Let dough rest longer (minimum 30 minutes)
- Start with the widest setting (0 on my Atlast Marcato pasta machine and 0 or 1 on my Imperial pasta machine)
- Roll multiple times on each setting
- Check if the dough is too wet or too dry - Pasta Edges cracking while rolling?
- Dough may be too try or may need more kneading to develop the gluten structure
- Let rest a little longer to relax the gluten
- Ensure even thickness when first flattening to feed through the pasta machine
- Roll more slowly and evenly - Pasta too thick?
- creates the typical desirable pasta thickness. Test the thickness using a small portion of your rolled dough before you roll the entire batch. This method helps you reach your desired thickness (see below for a too-thick spinach fettuccine I tested before rolling out all the dough)

Storage & Drying Issues
- Pasta sticking together while drying?
- Use more semolina (semola) flour between pieces
- Ensure good air circulation
- Don't let fresh pasta touch while drying
- Consider freezing instead if the humidity is high - Noodles breaking during storage?
- Ensure pasta is completely dry before storing
- Handle dried pasta gently
- For long pasta shapes layer on a tray with parchment paper in between each layer. For short pasta varieties, store in wide-mouth glass jars or another sturdy airtight container.
- Not ideal, but you could consider cutting pasta noodles shorter
Note: If your dough isn't perfect the first time, don't worry! Each time you make pasta, you'll develop a better feel for the right texture and consistency and then it becomes second nature!

Spinach Pasta Variations
This versatile spinach pasta dough recipe can be adapted in several ways while maintaining that perfect texture and beautiful green color.
- Eggless Spinach Pasta - Replace eggs with additional blanched spinach purée mixed with a splash of olive oil. The natural moisture from the spinach will bind the dough. Add 1-2 tablespoons water only if needed.
- Spinach and Herb Pasta - Add ¼ cup finely chopped fresh herbs like basil, parsley, or sage to the dough. This creates beautiful speckled pasta with herbacious flavor.
- Whole Wheat Spinach Pasta - Replace up to half the 00 flour with whole wheat flour for a heartier, more nutritious pasta. You may need extra egg yolk for proper binding.
- Semolina Spinach Pasta - Substitute ⅓ of the 00 flour with semolina flour for a more rustic texture with better sauce-holding capabilities.
- Different Greens - Experiment with other greens like kale, Swiss chard, or arugula. Blanch and squeeze dry just like spinach. Each green creates its own unique color and flavor profile.
Pasta Shapes Thickness Recommendations
- Lasagna Sheets - Roll to setting 6-7, cut into rectangles
- Fettuccine - Roll to setting 5-6, cut into ¼ inch strips
- Pappardelle - Roll to setting 5 or 6, cut into 1-inch wide strips
- Farfalle - Roll thin, cut into rectangles, pinch centers together like a bow tie
- Tortellini - Roll to setting 6, cut 3x3 cm or 1.5x1.5 inches squares, fill, and shape
- Ravioli - Roll thinly to setting 6 or 7, fill, and seal between sheets

Best Spinach Pasta Sauces
Spinach and pasta go hand in hand! And this homemade pasta pairs well with any kind of sauce depending on the shape of pasta you're making. A classic pairing is with Bolognese sauce (one of my favorites), but a creamy Alfredo pasta sauce or a simple pasta al pomodoro sauce are equally tasty -- I've even eaten this pasta with a creamy pea and ham sauce.



Spinach Pasta FAQ
While refrigerating spinach pasta dough (before it's been rolled and cut) is perfectly fine, it's not recommended to refrigerate homemade egg pasta (especially filled pasta like ravioli, tortellini, etc.) because the humidity can ruin the pasta and the flavor can change. If you really need to refrigerate homemade egg pasta I recommend doing it for no longer than 24 hours and it's even better if you can use it within 18 hours.
Yes! You can prepare the dough up to 2 days in advance and store it well-wrapped in plastic in the refrigerator. Just let it come to room temperature for about 30 minutes before rolling. If you'd like to store it longer, you can freeze the dough for up to 1 month. Thaw overnight in the refrigerator before using. For storing rolled spinach pasta or pasta shapes, see above including photos for the best ways!
While a pasta machine makes the process easier, you don't absolutely need one. You can roll the dough by hand using a rolling pin on a well-floured surface. For cutting, a sharp knife or pizza cutter works well. That said, if you plan to make pasta regularly, a basic pasta machine is a worthwhile investment.
Both fresh and frozen spinach work well in this recipe as long as you blanch them before using (even frozen spinach). Fresh baby spinach has a milder flavor. If using frozen spinach, be sure blanch then thaw and squeeze out ALL excess moisture before incorporating it into your dough just as you would using fresh spinach. This is crucial for achieving the right texture and color.
If your dough feels dry, it's likely because spinach naturally varies in moisture content. Add spinach blanching water 1 teaspoon at a time until the dough comes together. If it's too wet, dust with small amounts of flour until you achieve a smooth, pliable consistency that's not sticky (see troubleshooting photos above).
For vibrant green pasta like in this post, blanch fresh spinach briefly (30 seconds) in boiling water, then immediately plunge into ice water. For frozen spinach, use the same procedure except blanch it for 3 minutes. This sets the color. Squeeze out all excess moisture thoroughly before blending. If using fresh spinach, opt for baby spinach which typically results in a brighter green than mature spinach leaves.
Yes! While eggs provide richness (aka flavor) and help bind the dough, you can make eggless spinach pasta using just flour, spinach, and a small amount of olive oil. The texture will be slightly different but still delicious. You may need to adjust the moisture level by adding some of the green blanching water since eggs won't be providing liquid to the dough.
Fresh pasta can be stored uncooked in the refrigerator for up to 24 hours. For longer storage, either dry the pasta completely (12-24 hours at room temperature or longer in humid environments) or freeze it. Frozen fresh pasta will keep for up to 3 months. Dried pasta can be stored in an airtight container for several weeks.
Absolutely! This versatile dough works well for any pasta shape from long noodles like fettuccine and tagliatelle to filled pasta like ravioli or tortellini. Just adjust the thickness when rolling based on your intended shape - thinner for delicate noodles, slightly thicker for filled pasta. Recommended pasta thickness setting can be found in the Variations section above.
Looking For More Italian Pasta Recipes?
We love each of these authentic Italian pasta recipes and think you're family will too!
Let's get started!
Print📖 Recipe

Easy 00 Flour Spinach Pasta Dough (3-Ingredients +Video))
- Total Time: 1 hour 4 minutes
- Yield: 1 lb 5 ounces (600g) Spinach Pasta Dough 1x
- Diet: Vegetarian
Description
This 3-ingredient Spinach Pasta is incredibly easy to make! Use this spinach pasta dough to make delicious sheets of homemade 'lasagna verde' for Bolognese, silky ribbons of green pappardelle pasta, spinach spaghetti, tagliatelle, fettuccine, ravioli, farfalle, mezzaluna, tortellini, or any favorite pasta shape!
Ingredients
- 4 ounces frozen or fresh spinach (115g)
- 14 ounces 00 flour (about 3 ¼ cups) (400g)
- 2 large eggs, slightly beaten (50g)
Instructions
- Blanch the spinach. Add the frozen spinach to a pot of boiling water and blanch it for about 3 minutes (blanch fresh spinach for 1 minute only). Strain it reserving the liquid being sure to squeeze out all of the excess liquid. Use a blender, immersion blender, or food processor to purée the spinach to a fine paste and set aside. *Alternatively, finely mince the spinach.
- Make the dough. Add the flour to a countertop or large bread bowl and make a "well" in the middle. Add the eggs, and spinach to the center and begin agitating the mixture to combine it with the flour being sure to keep everything in the center of the "well". Work in a circular motion incorporating more flour into the center until the mixture is combined and forms a shaggy dough.
- Knead the dough. Remove the dough to a work surface and knead it by turning it clockwise a quarter turn and repeating until the dough becomes softer and more pliable, or about 10 to 12 minutes. It should be much smoother and more elastic at this point. *Alternatively, you may knead the dough using a stand mixer fitted with the dough hook attachment on medium-low speed (speed #2 on a KitchenAid).
- Rest the dough. Cover and rest the dough for 30 minutes.
- Roll out the dough. Cut dough into 4 equal pieces. Working with one piece at a time (keep the others covered), flatten into a disc thin enough to feed through the pasta machine's widest setting (0 or 1). Pass the dough through rollers dusting lightly with flour as needed and letter-fold the ends to the middle to form a rectangle. Pass the dough back through the widest setting until the sheet is long and rectangular. Then pass it through each successive setting (1, 2, 3, etc.) until reaching the desired thickness (typically setting 6).
- Cut the desired pasta shapes. Cut pasta using machine attachment or hand-cut by rolling and slicing sheets to desired width. Dust cut pasta with semolina flour and either form into bird's nests, hang on a pasta drying rack, or for lasagna, leave sheets whole or trim to size. If cooking immediately, let pasta dry 10-20 minutes before boiling.
Notes
- I recommend measuring everything in grams as it is the most precise way to get consisten results. If you don't have a scale, I've given the approximate cups of flour you'll need.
- I've used frozen spinach for this recipe but you can use sautéed or blanched fresh spinach.
- Do not use cold eggs straight out of the refrigerator. Let them warm up to room temperature first. You can speed up this process by covering cold eggs in hot tap water until warmed to the proper temperature.
- If the pasta dough seems too dry, add 1 to 2 teaspoons or more of the reserved spinach water as needed and if it seems too wet, add a little more flour until it no longer sticks to your hands.
- Do not add salt to the dough.
- You can store fully dried homemade dried pasta for up to 1 month in an airtight sealed container. You may also freeze fresh pasta (my preferred method as taught to me by my family here in Italy. Try to use it within 1 month.
- Cook homemade fresh pasta in a good amount of water. I typically cook store-bought pasta in small amounts of water because it really doesn't need that much water to cook properly. But when I cook pasta fresca or freshly made pasta, I use more water so the fresh noodles have room to cook without sticking together. If you have thoroughly dried homemade pasta first before cooking, you can use less water.
- Never wash your pasta machine with water because the water and flour will act like glue and can clog up the rollers.
- Prep Time: 30 minutes
- Rest Time: 30 minutes
- Cook Time: 4 minutes
- Category: Pasta
- Method: Mix & Knead
- Cuisine: Italian
Nutrition
- Serving Size: 4 ounce serving
Made the Recipe? Tell Us What You Think!