Homemade Spinach Pasta Dough (Printable)

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

# 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

# How To Make It:

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 Advice:

01 -
  • The spinach gives you that gorgeous natural color without any artificial tricks, and somehow it makes the whole thing feel fancier than it actually is.
  • You're making real pasta in under an hour, which means you can impress people with something genuinely homemade without spending your entire evening in the kitchen.
  • Fresh spinach sneaks in iron and nutrients while keeping the flavor delicate enough that even people skeptical of green food will ask for seconds.
02 -
  • That spinach moisture will ruin everything if you don't squeeze it out aggressively—I learned this by making a batch so sticky I nearly threw out my rolling pin in frustration.
  • The resting period isn't optional; it's when the dough becomes workable, so skipping it means your pasta will tear and frustrate you as you roll it out.
  • Fresh pasta needs salt in the cooking water just like dried does, because it has no time to absorb seasoning during cooking like dried pasta does.
03 -
  • If your dough tears while rolling, don't panic—pinch it back together and keep going; no one will know unless you tell them.
  • Dust your work surface and dough with semolina rather than regular flour so the pasta doesn't stick but also slides easily through your pasta machine.
Go Back