Homemade Spinach Pasta

Transform your pasta nights with this vibrant and nutritious Homemade Spinach Pasta, a deliciously fresh twist on classic pasta-making. Infused with blanched spinach, this recipe not only imparts a stunning green hue but also a subtle earthy flavor that elevates any dish. Made with a blend of all-purpose and semolina flours for the perfect texture, these silky, hand-rolled pasta sheets can be shaped into tagliatelle, fettuccine, or lasagna. With minimal ingredients—spinach, eggs, olive oil, flour, and a pinch of salt—this pasta is as wholesome as it is satisfying. Ready in under an hour (including resting time), this recipe is perfect for impressing guests or treating yourself to a homemade meal. Serve your spinach pasta with a simple tomato sauce or creamy Alfredo for a gourmet experience. Optimize your table and your health with this nutrient-packed, homemade pasta masterpiece!

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:5 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams Fresh spinach leaves
• 300 grams All-purpose flour
• 100 grams Semolina flour
• 3 pieces Large eggs
• 1 teaspoon Salt
• 1 tablespoon Olive oil

Directions

Step 1

Wash the fresh spinach leaves thoroughly under running water to remove any dirt or impurities, then blanch them in a pot of boiling water for 1-2 minutes until wilted.

Step 2

Drain the spinach immediately and transfer it to a bowl of ice-cold water to stop the cooking process. Once cooled, squeeze out as much excess water as possible and finely chop the spinach.

Step 3

In a food processor, combine the chopped spinach with eggs and olive oil. Pulse until you achieve a smooth, green mixture.

Step 4

In a large bowl, mix together the all-purpose flour, semolina flour, and salt. Create a well in the center and pour in the spinach mixture.

Step 5

Using a fork, gradually incorporate the flour into the liquid, starting from the center and working outwards until you have a rough dough.

Step 6

Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, gradually add a little more flour, one tablespoon at a time.

Step 7

Wrap the kneaded dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.

Step 8

Divide the dough into four equal pieces. Keep the pieces you are not currently working with covered to prevent them from drying out.

Step 9

Roll out each piece of dough using a pasta machine or rolling pin, to the desired thickness, typically around 1-2mm. Dust with a little flour to prevent sticking.

Step 10

Use a knife or a pasta cutter to cut the sheets into your preferred pasta shape, such as tagliatelle, fettuccine, or lasagna sheets.

Step 11

Let the pasta dry slightly before cooking by laying it over a pasta drying rack or a clean cloth.

Step 12

To cook the pasta, bring a large pot of salted water to a rolling boil and cook the pasta for 2-4 minutes until al dente.

Step 13

Serve the cooked spinach pasta with your choice of sauce or toppings, such as a fresh tomato sauce or a creamy Alfredo.

Nutrition Facts

Serving size	820 grams (820.0g)

Amount per serving	% Daily Value*
Calories	1846

Total Fat 33.80g	43%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 1.30g
Cholesterol 558mg	186%
Sodium 2776mg	121%
Total Carbohydrate 313.10g	114%
Dietary Fiber 17.90g	64%
Total Sugars 1.90g
Protein 69.20g	138%

Vitamin D 120IU	600%
Calcium 392mg	30%
Iron 25mg	138%
Potassium 2106mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.6%

Protein: 15.1%

Carbs: 68.3%