If you’ve ever wondered how to make green pasta this is the recipe for you! Homemade spinach pasta is easy to make and uses just 4 ingredients –twice-milled semolina flour (semolina rimacinata), eggs, and a bit of extra virgin olive oil. This pasta dough recipe makes the best, chewy spinach fettuccine, pappardelle, tortellini, or even “lasagna verde” for classic Lasagna alla Bolognese — even really cute spinach bow tie pasta if you want! Step-by-step recipe photos can be found below.
Making pasta at home isn’t complicated (even if you don’t own a pasta machine). But like with any new skill, if you’re just learning the art of homemade pasta just know that the more you make it, the easier it gets (like second nature kinda easy). This particular pasta dough is a bit stronger than either of my two 00 Italian flour egg pasta recipes, but the texture is worth the little bit of extra force it takes to knead it. It’s perfectly chewy with a great “bite”.
Why We Love This Spinach Pasta Dough Recipe
- It uses just 4 ingredients
- It makes really pretty spring green-colored pasta that tastes as good as it looks
- It’s a great MealPrep (make-ahead and freeze) fresh pasta recipe
- You can sub regular semolina, or 00 flour, for the twice-milled semolina used here
- It’s super chewy with a great bite because of the low-hydration dough and proper kneading
- You can this pasta dough to make any kind of spinach pasta (ravioli, tortellini, fettuccine, lasagna, etc.)
A Few Tips for Making Homemade Spinach Pasta Dough — (Pasta Fatta in Casa)
If you haven’t checked out my post for how to make homemade Italian 00 egg pasta, hop over there and check it out. I share all the pasta-making details and techniques that will hopefully all but guarantee a great bowl of chewy, delicious homemade pasta (even if this is your first time). For now, here’s the gist of that information:
Should I add salt to homemade spinach pasta dough? I typically just stick to the way the Italians have been doing it for over 700 years — I don’t add salt.
Should I add olive oil to homemade spinach pasta dough? Adding a bit of high-quality extra virgin olive oil to homemade semolina pasta dough (like this one) adds fat and extra flavor. I typically don’t add olive oil to pasta dough when I use 00 or all-purpose flour.
How long do I knead semolina spinach pasta dough? It’s important to knead pasta dough in order to activate the gluten which builds a weblike network and strengthens the pasta dough giving it that pleasant chewy “bite”. There’s no exact science for how long this process takes (read more about it here). But typically when hand-kneading pasta (especially semolina pasta dough) you’ll probably want to work and knead the dough by hand for 15 to 20 minutes (depending on your kneading skills) or in a stand mixer for 10 to 12 minutes for best results.
How long do I rest homemade spinach pasta dough after kneading it? I cover and rest semolina pasta dough for at least hours which makes this pasta much easier to roll out. Much like pizza dough, when pasta dough rests after being kneaded it’s allowing the gluten network to relax, and reorient itself in order to be rolled out without pulling back onto itself.
Below in Photos (The Stages of Making Homemade Semolina Spinach Pasta)
Homemade Spinach Pasta Dough Ingredients (Using Twice-Milled Semolina Flour)
Depending on the absorption potential of the flour and also how large your eggs are, you may need to add a splash or two of spinach water to the dough if it’s too dry (which will also help with rolling it out). I chose to not add any water even though the dough was a bit “tough” because I wanted a really strong and chewy noodle, but I easily could have added 2 teaspoons or even 1 tablespoon of (10g-15g) of water to this dough which would have made it more malleable and much easier to knead (not to mention even smoother). On the other hand, if you’re pasta is too wet, you may need to add a little extra sprinkle of flour.
- frozen or fresh spinach
- twice-milled semolina flour (Italian Semola Rimacinata) (sub 00 flour or regular semolina)
- large eggs (pasta gialla eggs or other richly-colored eggs preferred) (*see photos below)
- extra virgin olive oil
How to Make Homemade Spinach Pasta Dough — Mix, Knead, Rest, and Roll
This pasta recipe makes 1 pound 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 thin. I own an Atlas Marcato 150 pasta machine in Italy and an Imperia pasta machine back home in the States and I believe their settings are somewhat similar. I suggest using a small piece to test different thicknesses and cooking them in boiling water to see what you prefer before rolling out all the dough.
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- Blanch the spinach. Add the spinach (frozen or fresh) to a pot of boiling water and cook it (blanch it) for about 3 minutes. 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.
- Make the dough. Add the flour to a countertop or large bread bowl and make a “well” in the middle. Add the cracked eggs, olive oil, and puréed 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, stiff dough. Rest the dough covered for 30 minutes. *Alternatively, you may place all of the ingredients into the bowl of a stand mixer and knead them on medium speed for 5 minutes using the dough hook or into the bowl of a food processor fitted with the dough blade and pulse until the mixture is combined.
- 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 15 to 20 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 for 10 to 12 minutes on medium-low speed (speed #2 on a KitchenAid).
- Rest the dough. Cover and rest the dough for 2 hours. This step is essential for the dough (specifically the gluten network formed during the kneading process) to have time to relax making it easier to roll out and help create a springy “bite”.
- Roll out the dough. Cut the dough into 4 equal pieces and work with one piece at a time covering the other pieces so they don’t dry out. Press down to form a disc just thin enough to be fed through the pasta machine’s widest setting (0 or 1 depending on your pasta machine). Feed the dough through the rollers while turning the crank. If needed, lightly dust both sides of the pasta sheet with flour and fold it like a letter (bringing in the two ends to the middle) to form a more even rectangle. Feed the pasta sheet back through the rollers on (0 or 1) until it is long and rectangular in shape. Set the adjustment knob to 1 and pass the pasta sheet through one time. Set the adjustment knob to 2 and pass the pasta sheet through one time. Set the adjustment knob to 3, pass the pasta sheet through one time, and continue adjusting the knob setting and passing the dough through until you’ve reached the desired thickness (the recommended thickness setting is typically number 6 for fettuccine, tagliatelle, ravioli, lasagna, etc.
- Cut the desired pasta shapes. Attach the pasta shape cutter attachment and run the sheets of pasta through them, sprinkle them with semolina (or other flour) and shape them into a bird’s nest, or hang them on a pasta drying rack. *Alternatively, you may roll up the rectangular sheets of pasta and cut them into the desired thickness for fettuccine or pappardelle, etc. If making lasagna, leave the sheets just as they are or trim them to the desired length. If using immediately, allow the noodles to dry for at least 10 minutes before boiling (or layering uncooked into lasagna). Enjoy!
How to Make Traditional Italian Spinach Pasta Dough step-by-step recipe photos
How to Cook Homemade Fresh Spinach Pasta
Homemade noodles take just a few minutes to cook to “al dente” doneness, so be sure to check them after about 1 1/2 minutes to see how much longer they’ll need. They are easy to overcook, so keep that in mind (I usually never cook homemade Italian egg pasta for more than 5 minutes even when cooking from frozen. Also, don’t salt pasta water to “taste like the sea” if you do, you’re all but guaranteed overly salty pasta.
How to Store Homemade Fresh Spinach Pasta
If you’re wondering how to store fresh spinach pasta, it can safely be stored in a few ways, although freezing it is my preferred method. You can also dry it completely on a kitchen towel in a single layer (without overlapping the pasta) covered by a linen tea towel for 2 to 3 days in a dry environment. Then add it to an airtight container and use it within 3 or 4 days.
Be careful if you live in a 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 and easiest way to preserve all your hard (delicious) work. Frozen 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 month for the tastiest results).
- To Freeze Homemade Spinach Pasta like spaghetti, tagliatelle, pappardelle, chitarra, fettuccine, etc.: Portion pasta into 3 or 4-ounce portions, dust them with a little flour, twist them into a “nest”, and place them onto a parchment-lined (or flour dusted) baking pan without letting the nests touch. Place them into the freezer until completely frozen (about 30 minutes give or take) and then add the nests to a freezer bag or other airtight container for up to 3 months. When you’re ready to cook the pasta, do not thaw the noodles first, simply add them to boiling salted water and cook until al dente doneness (or about 4 minutes).
- To Freeze Homemade Spinach Pasta 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. Bake as instructed.
- To Dry Homemade Spinach Pasta like spaghetti, tagliatelle, pappardelle, chitarra, fettuccine, etc.): While I have dried out egg pasta at room temperature and then sealed it in glass jars or bags, it can takes days depending on what time of year it is and how humid the environment is for the noodles to completely dry out and you have to agitate and turn them over periodically to allow for even drying. Or you need a huge pasta drying rack which for me and the amount of pasta I make, isn’t practical. That said, this dough (which contains less water than my other pasta dough recipes), tends to dry out fairly quickly (and makes a great homemade spinach farfalle (bowtie) pasta).
- To Dry Homemade Spinaach Pasta lasagna sheets: I do not recommend drying out lasagna sheets which will take forever because the surface area is large. Also, there are fresh eggs in this pasta which makes this scenario a no-no as far as food safety is concerned in the home kitchen.
- Can I refrigerate Homemade Spinach Pasta? It’s not recommended to refrigerate homemade egg noodles (especially filled pasta like ravioli, tortellini, etc.) because the humidity can ruin the pasta and also the flavor can change. If you really need to refrigerate homemade egg pasta I recommend doing it for not longer than 24 hours and it’s even better if you can use it within 18 hours.
Looking for a Few Delicious Pasta Dishes to Make Using This Spinach Pasta Dough?
Use any of the above pasta recipes with this homemade spinach pasta dough for a pasta night your family will LOVE!
- Anniversary Pasta (Spicy Shrimp Tomato-Alfredo Sauce w/Rigatoni)
- Asparagus & Ham Lasagna (w/Asparagus Bechamel)
- Classic Lasagna Bolognese (authentic Italian recipe)
- Shrimp Fettuccini Alfredo Pasta Recipe (w/Parmigiano Cream Sauce)
- 15-Minute Shrimp Pasta w/Garganelli (the Italian Way)
- Tagliatelle al Ragù (Northern Italian Beef Ragù w/Pasta)
- How to Make Homemade Tortellini from Scratch (Tortellini in Brodo)
- Italian Prosciutto Cotto and Mozzarella Lasagna (Lasagne con Prosciutto Cotto e Mozzarella)
Let’s get started!
Print How to Make Homemade Spinach Pasta Dough Recipe
- Total Time: 2 hours 34 minutes
- Yield: 1 pound Spinach Pasta 1x
Description
If you’ve ever wondered how to make green pasta this is the recipe for you! Homemade spinach pasta is easy to make and uses just 3 ingredients –twice-milled semolina flour (semolina rimacinata), eggs, and a bit of extra virgin olive oil. This pasta dough recipe makes the best, chewy spinach fettuccine, pappardelle, tortellini, or even “lasagna verde” for classic Lasagna alla Bolognese — even really cute super easy spinach bow tie pasta if you want! Step-by-step recipe photos can be found in the main post.
Ingredients
- 4 ounces frozen or fresh spinach (115g)
- 11 ounces twice-milled semolina flour (Italian Semola Rimacinata) (300g) (sub 00 flour or regular semolina)
- 2 large eggs (pasta gialla eggs or other richly-colored eggs preferred) (50g) (*see photos below)
- 2 teaspoons extra virgin olive oil (10g)
Instructions
- Blanch the spinach. Add the spinach (frozen or fresh) to a pot of boiling water and cook it (blanch it) for about 3 minutes. 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.
- Make the dough. Add the flour to a countertop or large bread bowl and make a “well” in the middle. Add the cracked eggs, olive oil, and puréed 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, stiff dough. Rest the dough covered for 30 minutes. *Alternatively, you may place all of the ingredients into the bowl of a stand mixer and knead them on medium speed for 5 minutes using the dough hook or into the bowl of a food processor fitted with the dough blade and pulse until the mixture is combined.
- 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 15 to 20 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 for 10 to 12 minutes on medium-low speed (speed #2 on a KitchenAid).
- Rest the dough. Cover and rest the dough for 2 hours. This step is essential for the dough (specifically the gluten network formed during the kneading process) to have time to relax making it easier to roll out and help create a springy “bite”.
- Roll out the dough. Cut the dough into 4 equal pieces and work with one piece at a time covering the other pieces so they don’t dry out. Press down to form a disc just thin enough to be fed through the pasta machine’s widest setting (0 or 1 depending on your pasta machine). Feed the dough through the rollers while turning the crank. If needed, lightly dust both sides of the pasta sheet with flour and fold it like a letter (bringing in the two ends to the middle) to form a more even rectangle. Feed the pasta sheet back through the rollers on (0 or 1) until it is long and rectangular in shape. Set the adjustment knob to 1 and pass the pasta sheet through one time. Set the adjustment knob to 2 and pass the pasta sheet through one time. Set the adjustment knob to 3, pass the pasta sheet through one time, and continue adjusting the knob setting and passing the dough through until you’ve reached the desired thickness (the recommended thickness setting is typically number 6 for fettuccine, tagliatelle, ravioli, lasagna, etc.
- Cut the desired pasta shapes. Attach the pasta shape cutter attachment and run the sheets of pasta through them, sprinkle them with semolina (or other flour) and shape them into a bird’s nest, or hang them on a pasta drying rack. *Alternatively, you may roll up the rectangular sheets of pasta and cut them into the desired thickness for fettuccine or pappardelle, etc. If making lasagna, leave the sheets just as they are or trim them to the desired length. If using immediately, allow the noodles to dry for at least 10 minutes before boiling (or layering uncooked into lasagna). Enjoy!
Notes
- Do not use cold eggs straight out of the refrigerator. Let them warm up to room temperature first.
- Do not add salt to the dough.
- If the pasta seems too dry, add 1 to 2 teaspoons or more of the reserved spinach water.
- You can store homemade dried pasta for up to 1 month in an air-tight sealed container (after the noodles have been air-dried thoroughly first. You may also freeze fresh pasta (my preferred method) in an airtight container but try to use it within 1 month.
- Cook homemade fresh pasta in a fairly large amount of water.
- Never wash your pasta machine with water because when flour and water mix it acts like glue and can clog up the rollers.
How to Store Homemade Fresh Spinach Pasta
If you’re wondering how to store fresh spinach pasta, it can safely be stored in a few ways, although freezing it is my preferred method. You can also dry it completely on a kitchen towel in a single layer (without overlapping the pasta) covered by a linen tea towel for 2 to 3 days in a dry environment. Then add it to an airtight container and use it within 3 or 4 days.
Be careful if you live in a 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 and easiest way to preserve all your hard (delicious) work. Frozen 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 month for the tastiest results).
- To Freeze Homemade Spinach Pasta like spaghetti, tagliatelle, pappardelle, chitarra, fettuccine, etc.: Portion pasta into 3 or 4-ounce portions, dust them with a little flour, twist them into a “nest”, and place them onto a parchment-lined (or flour dusted) baking pan without letting the nests touch. Place them into the freezer until completely frozen (about 30 minutes give or take) and then add the nests to a freezer bag or other airtight container for up to 3 months. When you’re ready to cook the pasta, do not thaw the noodles first, simply add them to boiling salted water and cook until al dente doneness (or about 4 minutes).
- To Freeze Homemade Spinach Pasta 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. Bake as instructed.
- To Dry Homemade Spinach Pasta like spaghetti, tagliatelle, pappardelle, chitarra, fettuccine, etc.): While I have dried out egg pasta at room temperature and then sealed it in glass jars or bags, it can takes days depending on what time of year it is and how humid the environment is for the noodles to completely dry out and you have to agitate and turn them over periodically to allow for even drying. Or you need a huge pasta drying rack which for me and the amount of pasta I make, isn’t practical. That said, this dough (which contains less water than my other pasta dough recipes), tends to dry out fairly quickly (and makes a great homemade spinach farfalle (bowtie) pasta).
- To Dry Homemade Spinaach Pasta lasagna sheets: I do not recommend drying out lasagna sheets which will take forever because the surface area is large. Also, there are fresh eggs in this pasta which makes this scenario a no-no as far as food safety is concerned in the home kitchen.
- Can I refrigerate Homemade Spinach Pasta? It’s not recommended to refrigerate homemade egg noodles (especially filled pasta like ravioli, tortellini, etc.) because the humidity can ruin the pasta and also the flavor can change. If you really need to refrigerate homemade egg pasta I recommend doing it for not longer than 24 hours and it’s even better if you can use it within 18 hours.
How to Cook Homemade Fresh Spinach Pasta
Homemade spinach pasta takes just a few minutes to cook to “al dente” doneness, so be sure to check them after about 1 1/2 minutes to see how much longer they’ll need. They are easy to overcook, so keep that in mind (I never cook homemade Italian egg pasta for more than 4 to 5 minutes total even when cooking from frozen). Also, don’t salt pasta water to “taste like the sea” if you do, it’ll be too salty.
- Prep Time: 30 minutes
- Rest Time: 2 hours
- Cook Time: 4 minutes
- Category: Pasta
- Method: Mix & Stir
- Cuisine: Italian
Nutrition
- Serving Size: 4 ounce serving
Keywords: homemade pasta dough, semolina pasta, spinach pasta, easy spinach pasta dough, green pasta, easy homemade pasta fresca, easy homemade pasta, pasta fatta in casa, pasta fresca, fresh pasta recipe, easy fresh spinach pasta, semolina spinach pasta recipe,
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