Fresh Spinach Pasta Dough (Printable)

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

# Ingredient List:

→ 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

# Directions:

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 Suggestions:

01 -
  • The vibrant green color makes every dish feel like a special occasion without any extra effort.
  • You can taste the difference fresh spinach makes, adding a subtle sweetness and boost of nutrients to every bite.
  • It's forgiving enough for beginners but impressive enough to serve at a dinner party.
  • Once you master this, you'll never want to go back to dried pasta for special meals.
02 -
  • If your dough feels too wet and sticky after mixing, don't panic—just knead in a tablespoon of flour at a time until it smooths out.
  • Resting the dough isn't optional; skipping it makes rolling a frustrating, sticky disaster.
  • Fresh pasta dough should feel like Play Doh—soft, smooth, and just slightly tacky to the touch.
03 -
  • Weigh your flour instead of measuring by volume—it's the only way to get consistent results every time.
  • If you want an even brighter green, add a tiny pinch of baking soda to the blanching water; it preserves the color beautifully.
  • Let your rolled dough rest for a few minutes before cutting—it shrinks back less and cuts cleaner.
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