How to Make Spinach Pasta
Preparing your own fresh pasta from home isn’t quite so difficult as you would assume. And this handmade spinach spaghetti is a fantastic spot to begin your culinary journey. It’s a delectable veggie-based pasta that’s low in calories and high in calcium, fiber, antioxidants, and B vitamins, among other nutrients.
What’s Better Than Pasta? Spinach Pasta!
Pasta brings me happiness, and handmade pasta brings me even more happiness. There’s something about the process of blending only three basic ingredients that, when combined, result in this insanely delicious carbohydrate concoction that I find just fantastic to witness. And the act of creating pasta by hand is a form of therapeutic therapy for me. (And it’s a cheap and delectable kind of therapy, at that!) In the first part of this series, we taught you how to create ravioli; today, we’re upping the color and flavor level by showing you how to make spinach pasta!
Is spinach pasta good for you?
In addition to being low in calories and high in calcium and fiber, spinach pasta also contains antioxidants and B vitamins in plenty. Spinach spaghetti is not only visually appealing, but it is also tasty. Colors like those just leap straight off the plate at you. I started with 6 ounces of fresh spinach, which I sautéed in a small amount of extra virgin olive oil, salt, and garlic until it was tender. Perfection! Then I moved it to my tiny food processor (you could also use a blender) and whirled it until I was satisfied with the consistency.
How do you make spinach noodles?
It all starts with only three simple ingredients: flour, eggs, and salt, and the magic begins to happen. As I begin the procedure, I enlist the assistance of my beloved 7-quart KitchenAid StandMixer for assistance. You won’t find it tough, just time consuming; nonetheless, I believe it is worth every single second if you ask me. The dough will inform you of what it need. If the mixture is too moist, add more flour; if it is too dry, add more liquid. Seriously, it’s that simple. Once it has formed the proper ball, one that is neither too tacky nor too sticky, but rather just right, you may set it aside to dry.
The pasta was cooking while I prepped the rest of the dish.
Homemade pasta only takes a few minutes to cook, much less time than dried pasta.
- Two and a quarter cups all-purpose flour, three eggs, a teaspoon of salt, one cup cooked spinach, pureed
- Fill the bowl of your stand mixer halfway with flour. Make a well in the center and add the eggs and salt. Using the paddle attachment, blend the ingredients until they are thoroughly incorporated. Toss in the spinach. Continually combine the ingredients until a ball is formed. Scrape the sides as often as required. If required, make the appropriate adjustments. If the dough is too moist, add extra flour. Alternately, you may use your hands to knead the dough for roughly 5-6 minutes. Allow for at least 30 minutes of resting time after covering the mixing bowl with a kitchen towel. Connect the roller attachment to the mixer. Separate the dough ball into four equal parts. Using your hand, flatten one piece of the mixture. To flatten it out to a level 4 thickness, run it through the roller attachment. The Fettuccine attachment should be attached to the mixer. Feed the dough through the machine. Place the fettuccine on a lightly floured work surface and set aside. Repeat the same procedure with the remaining three dough halves.
More Recipes To Try
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Saturated Fat 2g||8%|
|Dietary Fiber 4g||14%|
|Total Sugars 1g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Making handmade pasta may be a satisfying and enjoyable undertaking, and it tastes far superior to store-bought spaghetti. Spinach, eggs, flour, and salt are the only ingredients needed to make this homemade spinach pasta dough. While the recipe calls for frozen spinach, fresh spinach can also be used, as described in the suggestions section below. Making pasta from home also gives you the opportunity to use other components, which will enhance the flavor of the dish.
It also provides a nutritional boost to the pasta in the form of vitamins and minerals.
“This is a fantastic recipe for stepping up the flavor of your ordinary handmade pasta dough.
However, unless you have prior expertise rolling and cutting dough by hand, I would not advocate attempting this recipe without a pasta machine.” — Tara Omidvar et al.
Tara Omidvar’s novel The Spruce “data-caption=”” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=”636w” src=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true””
- 4cupsall-purpose flour, plus extra flour as required
- 1(10-ounce) packagefrozen spinach, thawed and chopped
- 5large eggs
- 1(10-ounce) package frozen spinach, thawed and chopped 1teaspoonsalt
- Gather all of the necessary components. In a strainer, squeeze out as much water as you can from the chopped spinach using your hands or a wooden spoon, and set aside. The Spruce / Cara Cormack The Spruce / Cara Cormack: In a blender or food processor, mix the spinach and eggs until well combined. To make The Spruce / Cara Cormack, puree the ingredients in a blender until they are dark green and smooth, with few or no visible pieces of spinach remaining. To make the spruce, start by combining the flour and salt in a large mixing basin, stirring with a fork or a whisk until well combined. To make the Spruce, follow the instructions below: On a large, lightly floured work surface (such as a countertop covered with a silicone pastry mat), pour the flour mixture into a mound and create a well in the center. According to Cara Cormack’s The Spruce, pour the spinach-egg combination into the well. For the Spruce / Cara Cormack: Stir the spinach mixture in a circular motion, gradually adding more and more flour as you go, until the mixture is smooth. According to Cara Cormack, once the mixture has become chunky, proceed to knead it, adding just enough flour to produce a firm dough (see recipe below). Knead the dough for approximately 5 minutes, adding additional flour as needed, until the dough is smooth and slightly tacky but not sticky, then set it aside to rest. Cover with plastic wrap and let aside for about 20 minutes while you prepare the rest of the ingredients. Install your pasta machine according to the manufacturer’s directions, according to The Spruce / Cara Cormack. Divide the dough into 4 to 6 equal parts with a knife or a dough cutter, according to the instructions in The Spruce by Cara Cormack. Cover all of the pieces (save the one you’re working with) with a clean dishtowel or plastic wrap until you’re ready to begin. Create a flat rectangle using your hands or a rolling pin to prepare the dough for feeding into the pasta machine, according to Cara Cormack of The Spruce. The Spruce / Cara Cormack: Starting with one of the shorter edges of the rectangle, pass the pasta through the pasta maker on the first (widest) setting until it is completely cooked. Afterwards, fold it in thirds as shown in The Spruce / Cara Cormack (like a business letter). It should be fed through the pasta rollers a second time. The Spruce / Cara Cormack According to Cara Cormack of The Spruce, repeat the folding and rolling procedures multiple times on the largest setting, then roll the pasta on gradually smaller settings until it achieves the required thinness. To make lasagna, use the sheets of pasta as-is, or shape them into ravioli or cut them into noodles using a pasta machine attachment, according to The Spruce’s Cara Cormack. The Spruce / Cara Cormack
- The Spruce / Cara Cormack
- Although this recipe asks for frozen spinach, if you want to use fresh greens, you will need to rapidly heat them before using them in this dish. Cook 1 pound of fresh spinach in a pan for approximately 30 seconds, or until the spinach turns brilliant green and crisp. Then quickly submerge it in an ice bath to halt the cooking process altogether. Squeeze out the liquid according to the directions in the recipe. Given that this dough can be stickier and more delicate than traditional flour-based pasta dough, you may not want to lay it out as thinly or as long-lasting as you would typically roll out pasta dough. When kneading the dough, you may find that you need to add a little more flour depending on variables such as the weather and how much moisture you squeezed out of the spinach leaves. Make a judgement based on the texture of the dough—it should be somewhat tacky but not sticky or moist
How to Use Spinach Pasta Dough
Cook the completed pasta in boiling, salted water for about 3 minutes, or until it is al dente, according to package directions. Rate This Recipe is a must-try. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!
Fresh Spinach Pasta Dough Recipe
- Step 1: Fill a medium saucepan two inches deep with water and insert a steamer attachment. Bring the pot to a simmer. Add 6 ounces spinach, cover, and steam for 2 minutes, or until the spinach is brilliant green and tender. Allow for a brief cooling period. Using a clean kitchen towel or paper towels, squeeze away the excess liquid. In a food processor, purée the spinach until it is approximately 1/2 cup puree (you should have around 1/2 cup puree). Adding the eggs and yolk to the puree in the food processor and processing until well blended is step number two. Process for approximately 20 seconds, or until the dough barely comes together, adding flour and 1 heaping teaspoon salt as needed. Step 3: Turn the dough out onto a lightly floured board. Knead for 5 to 10 minutes, or until the dough is smooth and elastic, adding up to 2 tablespoons flour if the dough is too sticky. Prepare a piece of parchment paper and cover with an inverted bowl or tightly wrapped plastic wrap
- Set aside for 1–2 hours. Step 4: Divide the dough into 8 equal pieces. Spread dough into an oblong form that is slightly thinner than the pasta machine’s widest setting, working with one piece at a time (keeping the remaining parts covered with the inverted bowl) (number 1). Feed the dough through the machine after lightly dusting it with flour. Fold the paper in thirds lengthwise and rotate it 90 degrees. Repeat twice more on the same setting to smooth out the dough and make it more elastic
- 5) Adjust the dial to the next narrower position. Pass the dough through twice more, carefully holding it with your palm each time you do so. Continue to press the dough, passing it through ever-finer settings, two passes on each setting, until the sheet is virtually transparent and very thin but still has its structural integrity (number 5 of 8 on a KitchenAid pasta roller). The dough will be able to stretch to around 16 inches in length. If the dough bubbles or rips, run it through the machine again, and dust the surface with flour if the dough is stuck. Sixth step
- Farfalle, lasagna squares, or ravioli can be made in the following ways: Place the rolled sheet on a lightly floured board and cut out the shapes as indicated in the relevant recipe, using a dry brush to remove any excess flour if necessary. Ribbon pastas may be made by placing the dough on a drying rack until it is somewhat sticky, about 10 to 15 minutes, and then cutting it into strands with a pasta machine or cutting attachment. Drape over a drying rack for about 20 minutes, or until strands are semidry and won’t cling together. You may either cook it right away or put it flat on a baking pan covered with semolina, cover it securely with plastic wrap, and chill it overnight.
Creamy Tomato and Spinach Pasta – with VIDEO
Once again, the easy way out prevails! Being on day 6 of an 8-day work week means two things: I’m exhausted and hungry. I’m also feeling a little under the weather. Pasta recipes made in a pan, such as this Creamy Tomato and Spinach Pasta, are ideal for such an occasion. I love that they are made with only a few ingredients, cook up quickly, and leave me feeling satisfied and pleased! Anyway, tomorrow is Monday (again), and the week ahead will be long, so I hope this dish can make supper time a bit quicker, simpler, and more fun for you this week!
Originally published on July 28, 2013, and modified on May 21, 2020.
What to Serve with Creamy Tomato and Spinach Pasta
This Creamy Tomato and Spinach Pasta recipe is filling enough to serve as a dinner on its own, but you may want to serve it with a side dish such as crusty Garlic Bread, No Knead Focaccia Rolls, or a lightSimple Side Salad to balance the richness of the pasta. You can also beef up the dish by adding some Garlic Herb Baked Chicken Breasts or frying some Italian sausage in a pan before adding the onion and garlic at the beginning of the cooking process.
Can I Substitute the Cream Cheese?
It takes only a few tablespoons of cream cheese and Parmesan to transform a typical tomato sauce into something ultra-rich and creamy in this Creamy Tomato and Spinach Pasta recipe. Instead of cream cheese, you may substitute a little amount (1/4 cup or so) of half-and-half or heavy cream to create a similar outcome.
Can I Use a Different Pasta?
I used standard pasta, but whole wheat pasta would also be delicious in this and would provide some extra fiber and nutrients to make it a more well-rounded meal. I used regular pasta because it was what I had on hand, but whole wheat would be even better. You may also use any short pasta form, such as bowtie pasta or rotini, for the pappardelle.
Can I Use Frozen Spinach?
However, if fresh spinach is out of your price range, you may substitute around 8oz. frozen spinach that has been thawed and pressed to remove excess moisture for the $0.99 per bag that I was able to find on sale (bonus!). This would also be delicious with sliced mushrooms added to the mix. Simply sauté the mushrooms with the onions and garlic at the beginning of the cooking process. You could also make a simple creamy tomato sauce if you wanted to save time. There’s absolutely nothing wrong with it!
Creamy Tomato and Spinach Pasta
This creamy tomato and spinach pasta is not only quicker to prepare than a boxed dinner, but it is also more flavorful and tasty. Ingredients that are 100 percent natural. Perfect for those hectic weeknights! Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes Servings:4
- 115oz. candiced tomatoes($0.59)
- 1/2tspdried oregano($0.05)
- 1/2tspdried basil($0.05)
- Freshly cracked black pepper to taste($0.03)
- 2Tbsp tomato paste($0.08)
- 2oz. cream cheese($0.20)
- 1/4cupgrated Parmesan($0.31)
- 4oz. fresh spinach($0.65)
- Bring a big saucepan of water to a boil over high heat, then remove from heat. Continue to cook until the pasta is soft, about 5 minutes more (7-10 minutes). When finished cooking, drain the pasta in a strainer and prepare the creamy tomato sauce while the pasta is cooking. Prepare the onion and garlic by dicing and mincing them. In a large pan, combine the onion, garlic, and olive oil and cook over medium heat until the onions are tender and translucent (3-5 minutes)
- In a large pan, combine the diced tomatoes (with liquids), oregano, basil, crushed red pepper, salt, and a generous pinch of freshly cracked pepper. Using a whisk, mix all of the ingredients. Stir in the tomato paste and 1/2 cup of water until the tomato paste is well incorporated into the sauce in the skillet. Reduce the heat to a low setting. Using a small knife, cut the cream cheese into small pieces and add them to the pan with the tomato sauce. Use a whisk to mix the sauce until the cream cheese has completely melted and the sauce is smooth and thick. Add the Parmesan to the skillet and gently whisk it into the sauce until it has melted
- Add the fresh spinach to the skillet and gently toss it into the sauce until it has wilted
- Remove the skillet from the heat and set aside (2-3 minutes). In a large mixing bowl, combine the spaghetti with the creamy tomato sauce until everything is completely coated. Season with salt and pepper to taste, and adjust as necessary. Serve when still heated.
Here’s how we figure out how much a recipe will cost. Serving:1serving・Calories:309.43kcal・Carbohydrates:54.15g・Protein:11.53g・Fat:5.75g・Sodium:348.9mg・Fiber:5.75g The nutritional values provided are simply estimations. For further information, please see our full nutrition disclaimer.
Our affiliate connections to items we use and recommend are included in the equipment section above. Because I am an Amazon Associate, I receive money when people make eligible purchases. Scroll down to see images of the process step by step!
How to Make Creamy Tomato and Spinach Pasta – Step by Step Photos
Prepare a saucepan of water by bringing it to a boil. Once the water is boiling, add 8 ounces of penne pasta. Cook the pasta until al dente, then drain it in a strainer to remove excess water. While the pasta is cooking, you’ll make the creamy tomato sauce to go with it. One onion should be diced, and two garlic cloves should be minced. Toss them in a big pan with 1 tablespoon olive oil and cook until golden brown. Continue to cook for 3-5 minutes over medium heat, or until the onions are tender and transparent.
- In addition, add 2 tablespoons tomato paste and 12 cup water to the skillet and stir well.
- Maintain a medium-high heat and continue to whisk until the tomato paste has been fully incorporated into the sauce.
- 2 oz.
- The sauce should be stirred or whisked until the cream cheese has melted into the sauce.
- Once the cream cheese has melted, stir in 14 cup of shredded Parmesan until well combined.
- 4 ounces of fresh spinach should be added to the skillet.
- Last but not least, add the cooked and drained pasta to the skillet and stir until everything is well combined.
- Another sprinkle of Parmesan and freshly cracked pepper are added on top of the dish.
Pasta with Spinach, easy & quick!
It is possible that this content contains affiliate links. For more information, please go to mydisclosure policy. This simple pasta dish with a spinach sauce is quick, simple, and delectable. It can be prepared in less than 15 minutes and serves as a quick evening supper that the whole family will enjoy. This is one of those quick and simple pasta meals. ideas for one-pot pasta dishes, which are ideal for when you need to have supper on the table quickly. In addition, if you enjoyed my cream cheese pasta or white bean pasta, you’re sure to enjoy this simple spinach sauce, which is filled with nutrient-dense leafy green vegetables.
If the amount of spinach seems excessive, I can tell you that it will wilt within minutes of being added.
The end product is savory and creamy, with traces of nutmeg and a vibrant green spinach that is really excellent. Toss the pasta with the sauce, top with grated parmesan cheese and freshly ground black pepper, and dig in!
Watch how to make it
The following are the items you will need for this spaghetti with spinach sauce:
- Pasta, baby spinach, cream cheese, Parmesan cheese, olive oil, garlic, nutmeg (ground or freshly grated), salt, and pepper are all ingredients.
How to make it
(Please note that the entire recipe and ingredients are included at the bottom of the page.)
- Cook the pasta until it is al dente. Cook the garlic in olive oil until it becomes aromatic. Toss in the young spinach until it has wilted, seasoning with salt as needed.
- In a pan, combine the cream cheese and pasta boiling water
- Simmer over medium heat until the cream cheese is melted. Add the parmesan and nutmeg and mix well. Toss the pasta with the sauce until everything is well-combined, and then serve.
In a large pan, heat the olive oil and fresh garlic over medium heat until the garlic is fragrant. An extra-large pan is ideal because the huge surface area allows for the most amount of heat exposure possible, resulting in more uniformly cooked spinach throughout. When the garlic begins to smell good, add the spinach. At first glance, the volume appears to be enormous, but it will shrink soon and become more manageable. Season with salt and mix in the spinach a handful at a time until it is wilted.
This spinach spaghetti does not have a lot of cheese or heavy cream in it, which is a good thing. Instead of producing a highly cheesy pasta or pasta that is swimming in cream, I used both pasta cooking water and cream cheesemore to create the sauce. Do not, under any circumstances, leave out the vital touch of freshly grated parmesan cheese, which makes all the difference.
3. Pasta with spinach sauce variations
This is a really adaptable pasta dish, and you can customize it by using other veggies or protein of your choosing. Here are a few suggestions that go well with this spinach sauce:
- Veggies: fresh cherry tomatoes, boiled peas, and vegetables barbecued on a grill Meat options include grilled chicken breasts, bacon, and sausages. It’s also excellent to serve with shredded ham, such as Parma ham
- You don’t have to cook it separately, but you can pour it in the sauce as you’re stirring in the pasta. Fish: grilled or steamed fish or prepared prawns, in which case you may omit the nutmeg
Looking for more spinach recipes?
Spinach is one of my favorite vegetables since it is so adaptable, handy, and packed with nutrients:
- Baked frittata with spinach
- Spinach pizza with feta
- Lemon ricotta spaghetti with spinach
- Creamy spinach soup (vegan)
- Spaghetti carbonara with spinach
Comment, rate, or tag a photo of your finished pasta with spinach sauce to theclevermealon on Instagram if you prepare this simple pasta dish. I would much appreciate hearing from you!
Pasta with Spinach Sauce
This simple pasta dish with spinach is quick, simple, and delectable. With less than 15 minutes of prep time, you can whip up a weeknight supper the whole family will enjoy: creamy, filled with spinach, and quick. This recipe makes enough for 4 medium-sized servings. Preparation time: 5 minutes Cooking Time: 10 minutes 15 minutes is the whole time. Course:pasta Cuisine:Italian Pasta with spinach is the focus of this article. Servings:4 Calories:544kcal per serving
- 1 tablespoon of refined oil or extra virgin olive oil, plus additional to serve
- Finely sliced or chopped garlic cloves (around 2-3) 9 ounces (250 grams) baby spinach, cleaned
- 14 teaspoon fine salt, plus more salt to taste Cream cheese, 5 oz (140 grams)
- Fresh grated parmesan cheese, plus enough to serve
- 14 tsp crushed nutmeg, or 1 3 of freshly grated nutmeg, or to taste
- Black pepper, to taste
- Nutmeg, to taste
- Cook your pasta until it is al dente according to the package instructions. Reserve at least 1/2 cup of the pasta boiling water before draining and setting it aside. In the meantime, heat the olive oil in a large pan over medium heat until shimmering. Cook for approximately 1 or 2 minutes, until the garlic is aromatic (be careful not to burn it)
- Remove from heat. Season with salt and pepper after adding a portion of the spinach. Cook, stirring constantly, until the spinach is wilted, adding handfuls of spinach at a time. As soon as the spinach is wilted but still bright green, add the cream cheese and a third cup of the pasta cooking water (do not add all of the reserved pasta cooking water at once
- Save the rest in case you need to loosen the sauce when you add pasta to the skillet)
- Cook until the cream cheese and pasta cooking water are melted. Then, while stirring constantly, add the grated parmesan cheese and the nutmeg to the sauce. We’ll have the sauce ready in a couple of minutes. Drain the pasta and add it to the skillet, tossing everything together. Serving suggestions: sprinkle with extra virgin olive oil, freshly ground black pepper, and freshly grated parmesan cheese to finish immediately Enjoy
SEASONING: I’ve found that 1/4 teaspoon of salt is sufficient for the sauce’s flavor. Because salt is present in both the boiling pasta water and the parmesan cheese, it is not necessary to add any salt to the spinach sauce. However, before adding the pasta, taste it to ensure that the flavor is to your satisfaction. If you have any leftovers, they will keep for a couple of days in the fridge if they are put in an airtight container. If necessary, thin the sauce with a little amount of water and reheat it on the stovetop or in the microwave.
The following are the nutritional values: 544kcal|62g carbohydrate|19g protein|25g fat (12g saturated fat)|60mg cholesterol|Sodium:567mg|Potassium:709mg|4g fiber|4g sugar|8527IU vitamin A|24mg vitamin C|Calcium:259mg|Iron:4mg
Making your own fresh spinach spaghetti is less difficult than you may think, and the results are very wonderful. Make a great supper out of it by serving it with a simple sauce or browned butter. This post may contain affiliate links, which means we may receive a commission if you make a purchase after clicking on them. More information may be found on the policy page. I had determined early in the year that I would buy myself a belated Christmas present-to-myself of an apasta maker for whatever excuse I had come up with.
- Due to the fact that our kid seemed to enjoy both pasta and handmade gnocchi, it seemed like a good idea to be able to experiment with different homemade pastas.
- My first attempt was someravioli, which I believe was a tad ambitious.
- True, preparing pasta has always seemed like a daunting prospect, and even after a few of successful endeavors, it isn’t the most time-efficient meal preparation method.
- In the absence of a pasta machine, you may still manufacture your own by rolling out the spaghetti sheets thinly and slicing them up with a sharp knife by hand.
However, it will have no effect on the flavor because it simply makes it a bit simpler to get them even when using a machine and it is probably easier to avoid them sticking together when using a machine.
Can you make fresh pasta ahead of time?
When it comes to cooking fresh pasta ahead of time, there are a few options. In the first instance, if you simply want to prepare it an hour or so ahead of time, you may make the pasta and arrange it in bundles on a baking sheet, covering it with a cloth to prevent it from drying out. If you do this, make sure to keep the pasta fairly thoroughly floured as you cut it to prevent it from sticking. Also, if you have the opportunity to produce a bigger quantity of pasta at a later date, you may dry pasta for use the following day.
- It is preferable to depart the next day to be on the safe side.
- If you want to serve it with a sauce, you may use anything from a simple tomato sauce or pesto to something as simple as browned butter or olive oil.
- It’s almost as though you can taste your own sweat in there, which makes it all worthwhile.
- I’m looking forward to doing this many more times and experimenting with other versions.
Try these other homemade pasta recipes:
- Crab ravioli
- Pumpkin pasta (made with pumpkin in the dough)
- Pumpkin ravioli (tortelli di zucca)
- Lobster ravioli
- Pumpkin ravioli (tortelli di zucca). In addition, you may find additional main dish recipes in the archives.
Tools to make homemade pasta:
I made the pasta with my Marcato Atlas Pasta Machine, which is excellent. I also recommend an apasta drying rack, either for use while you are working or, more specifically, if you want to dry any leftovers afterward. Check out the Caroline’s CookingAmazon shop for some of my favorite cooking gadgets and materials.
Fresh spinach pasta
Fresh pasta is a delightful treat, and this spinach version has an extra nutritious boost thanks to the spinach. It’s both comforting and delicious. Preparation time: 45 minutes Cooking Time: 10 minutes Time allotted: 55 minutes The Main Course is the first course in the sequence. Cuisine:Italian 422 calories per serving (three to four servings). Save
- Weight without any stems of 8oz baby spinach (you may alternatively use larger-leaf spinach, as described below)
- 14 cups semolina flour127g, or additional all purpose flour, 2 big eggs, 1 yolk, 1 teaspoon salt, 1 teaspoon olive oil, 1 cup all purpose flour130g plain flour, 14 cups semolina flour127g, or additional all purpose flour
- If you’re using baby spinach, throw it in a big mixing basin and pour boiling water over it until it’s completely saturated, pressing the leaves down as necessary. Remove the pan from the heat for a minute, then drain and leave to drain while it cools. If you’re using bigger leaf spinach, cook it in a pan of boiling water for approximately 2-4 minutes, or until it’s wilted and soft, before draining. Once the spinach has been allowed to cool, squeeze it well and again to extract as much moisture as possible. If using a bigger leaf, roughly cut it before placing it in a food processor with the eggs, egg yolk, and salt and processing until well chopped and blended, scraping down the sides as required
- Add the flours one cup at a time, pulsing three or four times after each addition, until the mixture is smooth. Partway through, drizzle with the olive oil. Once everything has been added, pulse the dough until it comes together and pulls away from the sides into a ball. Remove the dough to a floured surface and knead it for about 5 minutes with floured hands until it is smooth and elastic. While kneading, it should be soft but not sticky. If it is, add a bit more all-purpose/plain flour until it is no longer sticky. Wrap the dish in plastic wrap or cling film and let it aside for about 30 minutes at room temperature. You may store the dough in the refrigerator for a day or two until you’re ready to use it at this point. Whenever you’re ready, split the dough into 4-6 portions and cover the areas you aren’t currently working on with a moist towel to prevent them from drying out. Prepare a few baking trays by sprinkling them with semolina flour before starting
- Working with each piece, flatten it slightly, coat it with flour, then run it through your pasta roller on the widest setting a few times (3-5 is about ideal) until smooth, dusting with flour in between passes if the pasta is at all sticky. Repeat this process with the other pieces. Afterwards, increase the settings by rolling once or twice at each level until you achieve the thickness you desire, then stop. Then, either using the cutter attachment or by hand, cut the ribbons and arrange them in a single layer on the prepared trays, covering them with a cloth (preferably moist if they will be left for an extended period of time)
- As soon as everything is finished and ready to be cooked, place handfuls at a time in boiling water for around 2-3 minutes. Serve with your favorite sauce or addition, such as browned butter, mascapone cheese, pesto, or roast tomato sauce.
The following are the nutritional values: calories: 422kcal|carbohydrates: 65g|protein: 16g|fat: 10g|saturated fat: 2g|cholesterol: 174mg|salt: 880mg|potassium 585mg|fiber: 4g|vitamin A: 735IU|vitamin C: 21.3mg|calcium 112mg|iron: 6.5mg|calcium 112 mg
Remember to pin for later!
Fresh spinach is used to make this homemade spinach fettuccine, which is served with a creamy alfredo sauce or a delectable marinara sauce. With only three ingredients and the brightest green hue you’ve ever seen, this handmade pasta dish is guaranteed to become a new family favorite. Check out my web story for these spinach fettuccine noodles if you want a fast explanation of the recipe! fettuccine with spinach cooked from scratch There is nothing quite like the taste of freshly prepared pasta.
Cooking fresh pasta is something I generally save for exceptional occasions.
He used to love spaghetti alfredo with spinach noodles when he was a kid, and that was always his favorite meal as well. He would always request it for his birthday, and it is now one of my daughter’s all-time favorite desserts as well! Go to the following page:
- Notes on the ingredients
- Step-by-step instructions
- Top tip
- Frequently Asked Questions
- Additional pasta recipes
- Depending on your preference, you can use fresh spinach that has been boiled down or frozen spinach. In either case, make sure to drain as much moisture from it as possible before mixing it with the flour and eggs.
- If you’re making pasta, I recommend using all-purpose flour, but you may also use 00 flour or semolina flour instead. Your flour proportions will vary depending on how much liquid is in your spinach and how large or little your eggs are. If you use room temperature eggs, the spaghetti will come together more easily, but it will still work if you forget to take them out of the refrigerator.
Step by step instructions
To begin, purée the spinach in a food processor until it is finely chopped. spinach that has been boiled and pureed In a food processor, combine 2 cups of flour, the eggs, and salt until the dough comes together but is not sticky. Gradually incorporate additional flour into the mixture until it is no longer sticky. Lay a floured surface on which to roll out the dough and divide it into 8 equal pieces. Allow for a 10-minute resting period for the pasta. pasta dough made with spinach Following that, you will roll out each piece of dough to thin it out, either with a pasta machine or with a stand mixer equipped with rolling and cutting attachments.
- Begin by running the dough through the machine on the widest setting.
- This aids in the kneading of the dough and should be repeated four times in total.
- rolled spinach pasta doughAfter then, you will lower the roller to the next thinnest setting and put the pasta dough through it one again.
- I prefer to use a 3 or 4 for fettuccine while making it.
- spinach noodles that have been chopped If necessary, gently coat the cut noodles with flour and set them aside in little nests or heaps until you are ready to boil them.
- Drain the noodles and mix them with your preferred sauce.
⭐ Top tip
As you are rolling and cutting the dough, make sure it is properly floured. If the dough is excessively sticky, it will be difficult to spread out and cut evenly. Pasta fettuccine with spinach fettuccine noodles
Spaghetti with spinach that is cooked from scratch and served with a creamy Alfredo sauce or a delicious Marinara are both fantastic.
- In all, it will take you 50 minutes to prepare and cook this dish, which will serve 6 people. It falls under the categories of main course and side dish. Italianisms: Italian
- Diet: vegetarian
- 3 ounces well-drained cooked or frozen spinach (about 4 cups fresh spinach)
- 3 big whole eggs
- 2 to 2 12 cups all-purpose flour (plus extra for rolling and cutting)
- 3 large whole eggs
- Using a food processor, purée the spinach until it is smooth. Add the eggs and 2 cups of the flour and pulse until the dough comes together just enough to form a ball. More flour should be added as needed until the dough forms a ball and is not sticky any more. Turn out the dough onto a lightly floured board when it has been removed from the food processor. Cut the dough into 8 equal pieces and roll them out into rectangles to bake. Allow for a 10-minute resting period. Starting with the largest setting on your pasta roller (which is generally number one), pass one of the rectangles of dough through the roller until it is completely smooth. In order to form a smaller rectangle, fold the dough in half and then in half once more. Once more through the roller, and then three more times, until the dough is smooth. To prevent the dough from sticking to the roller or ripping, gently sprinkle it with flour and continue. Then, change the roller setting to (2) and pass the pasta sheet through the roller once to thin it out. To get the required thickness, repeat the process with the next set of parameters. When it comes to fettuccine noodles, a 3 or 4 is ideal. Using the remaining pieces of dough, repeat the rolling procedure. After that, put the rolled out pasta sheets through the cutter to separate the noodles. If the sheets are sticking together, add a little more flour to the mixture. In a sheet pan coated with parchment paper, arrange each set of cut noodles in a nest and put aside while you prepare the remainder of the dish
- Fill a big saucepan halfway with 4 quarts of water and 1 Tablespoon of kosher salt and set aside. Add in new noodles to the boiling salted water on the stovetop and bring to a boil again
- Cook for 3-5 minutes, or until the noodles rise to the top of the water and are cooked through
- Remove from heat
- Drain. Drain the noodles and mix them with your preferred sauce after they have been drained.
Comfort food, spaghetti, spinach, Sunday supper, and vegetarian are some of the keywords to remember.
- Different shapes- This pasta dough may be shaped into spaghetti, ravioli, or lasagna sheets, depending on your preference.
Frequently asked questions
Is it worthwhile to make your own pasta? Making fresh pasta is a fantastic pleasure, and it’s also a lot of fun to do. Making the dough and cutting it out takes some effort, but the end result is well worth it! What is the source of my handmade pasta’s toughness? If your handmade pasta is difficult, it is most likely because you used too much flour. The dough should be somewhat sticky rather than clinging to the work surface. If the dough is too stiff and difficult to roll out, add water, 1 Tablespoon at a time, until the dough is sticky and easy to spread out again.
More pasta recipes
If you liked this recipe for handmade spinach fettuccine, you should try some of these other pasta meals that I am confident you will appreciate.
- Asparagus with a Roasted Garlic Glaze Pea Casarecce
- The Perfect Classic Italian Lasagna
- Pea Casarecce
- Bolognese Sauce with Roasted Chicken and Broccoli
Don’t forget about it! If you prepare this dish, please leave a comment and rate it on the recipe page. I would much appreciate hearing from each and every one of you! Please include me on Facebook and Instagram as well! Your images of the meals you have prepared brighten my day every time I view them.
In our last post, we demonstrated how to make basic fresh egg pasta; this time, we’re taking it a step further by creating a vibrant green dough that is organically tinted with spinach purée. A flexible and neutral-flavored pasta emerges, which may be used to make noodles, ravioli, tortellini and a variety of other dishes. Please keep in mind that blanching basil or other fresh herbs with the spinach and using the same quantity of purée will result in a more pronounced taste while maintaining the same vivid color.
The following are the reasons why this recipe works:
- Incorporating a larger proportion of egg yolks to egg whites results in delicate, creamy noodles that have a characteristic Italian flavor and texture. Kneading the dough by hand gives for the most precise control over the final product’s quality. Incorporating salt into the dough results in a more balanced taste
- For the Spinach Purée, you’ll need: 1 bunch fresh spinach (approximately 10 ounces), rinsed and stems trimmed
- 1 cup heavy cream (approximately 1 cup)
- 10 ounces all-purpose flour
- 5 yolks from 5 big eggs
- 1 large egg
- 4 tablespoons spinach purée
- 1 teaspoon kosher salt, plus extra for salting water
- 10 ounces butter
- 10 ounces sugar
- For the SpinachPurée, prepare the following: Prepare a big saucepan of water by bringing it to a boil. In the meantime, fill a big mixing bowl halfway with cold water and ice. Cook for 15-30 seconds after adding the washed and trimmed spinach. Drain the spinach and place it in a large dish of water. Drain the spinach and spin it in a salad spinner after it has cooled. Purée the spinach until it is completely smooth, using a hand blender or food processor. In order to make the dough: A pile of flour should be placed on a big, clean work area. Create a well in the center that is approximately 4 inches broad. Fill a well in the center of the bowl with the whole egg, egg yolks, spinach purée, and salt. Using a fork, thoroughly combine the ingredients. Gradually integrate the flour into the eggs once they have been blended until a moist, sticky dough has formed. Excess dough should be scraped from the fork and fingertips using a bench knife. 2 to 5 minutes
- Begin folding in extra flour into the mixture with a bench knife, rotating the dough approximately 45 degrees each time, until the dough feels firm and dry and can be formed into a craggy-looking ball. Pushing forward and down with the heel of your palm into the ball of dough will result in a smooth and even surface. Repeat the process by rotating the ball 45 degrees. Continue to work the dough until it has a smooth, elastic texture that resembles a hard ball of Play-Doh. If the dough is too moist, add flour in 1 teaspoon increments until the desired consistency is reached. If the dough appears to be overly dry, softly drizzle in more water with a spray bottle. 30 minutes: cover the dough ball securely in plastic wrap and let it sit on the counter for 30 minutes To roll the pasta, follow these steps: In the meantime, spread a sheet of parchment paper on a tray or cutting board and lightly sprinkle with flour to prevent sticking. Remove the dough from its plastic wrap and cut it into quarters. Place one quarter of the dough on the work surface and rewrap the remaining dough. Then, using a rolling pin, flatten the quarter of dough into an oblong shape that is approximately 1/2 inch thick
- Set the pasta maker to the widest setting and run the dough through the machine three times at this setting. Place the dough on a lightly floured work area and roll it out. Using a knife, fold both ends in toward the center of the dough, and then fold the dough in half where the endpoints meet, taking care not to include too much air into the folds. Flatten the dough with a rolling pin until it is 1/2-inch thick. Continue to go over the rollers three more times. Step 8: Reduce the setting by one notch and repeat the process. Repeat the process a second time (the dough should now have passed through the third widest setting). Maintain a constant thickness by putting the dough through the rollers one setting at a time until the required thickness is reached (around 20 passes total). It should now feel very fragile and elastic to the touch, and it should be slightly transparent in appearance. Place the rolled dough onto a work surface or baking sheet that has been lightly coated with flour or lined with parchment paper, folding the dough over as required to fit
- Sprinkle with flour or line with parchment paper between folds to avoid sticking
- Bake for 15 minutes at 350°F. Repeat Steps 6 through 10 with the remaining dough quarters, covering each with plastic wrap or a kitchen towel to keep it from drying out too much throughout the process. Make noodles by cutting the dough into segments that are 12 to 14 inches long. Noodles should be cut as follows: Make the necessary adjustments to your pasta machine’s noodle setting. Feed the dough through the pasta cutter one segment at a time, working your way around the dough. Alternatively, you may cut the folded dough with a chef’s knife to the appropriate noodle width by hand. Divide the sliced noodles into separate sections and roll them into a nest with a small dusting of flour on top. Place on a baking sheet lined with parchment paper and lightly cover with a kitchen towel until you are ready to cook. For up to three weeks before cooking, you may freeze the pasta directly on the baking sheet, move it to a zipper-lock freezer bag, and store it in the freezer for another three weeks. Using frozen spaghetti straight from the freezer is a good idea. Cooking Instructions: Bring a big saucepan of salted water to a boil, then reduce the heat. Cook, stirring gently with a wooden spoon, chopsticks, or a cooking fork, until the noodles are just set with a distinct bite, about 1 1/2 to 2 minutes, depending on the size of your pasta. Drain the pasta and combine it with the sauce before serving.
The greatest tools for preparing, cooking, and serving pasta may be found by clicking here.
This Recipe Appears In
Making Spinach Pasta Dough from Scratch is a simple process. Make brilliant green and delicious homemade spinach pasta dough with this recipe, which is quick and easy and requires just two ingredients (flour and fresh spinach). Using your imagination, create lasagna sheets, tagliatelle, or any other form you like! There’s something very unique about handmade pasta; it might take a lot of time and work (depending on the form), but the results are always well worth it every single time! Spinach pasta dough is ridiculously simple to prepare, and because of the abundant moisture in the spinach, it is sufficient to produce a wonderful brilliant green dough that does not require the addition of eggs.
It may be used to make the most exquisite tagliatelle with pesto, or it can be made into lasagne sheets to produce a classic Lasagne alla Bolognese dish.
Go to the following page:
- Ingredients – what you’ll need to make it
- Top suggestions and frequently asked questions about recipes
- Spaghetti sauces to serve with your pasta (recipe)
Ingredients – what you need
Please refer to the photo below, which shows you how to create spinach pasta dough from scratch as well as some helpful recommendations on the components!
- Ensure that the spinach has been rinsed and dried well
- If it is still wet, your pasta dough will be too soft to work with. To save time and money, use baby spinach if feasible, or trim thick stems from bigger spinach leaves. Egg pasta doughItalian 00 00 00 00 00 00 00 00 00 00 00 When it comes to preparing handmade pasta, flour is the greatest option. If you don’t have this on hand, you may use all-purpose flour, although the texture will be significantly altered.
Make certain you use baby spinach that has been cleaned and is ready to eat. If you’re using ripe spinach leaves, you’ll want to remove any long stems that are present. Place the flour in a food processor and pulse until smooth, then add the spinach. You will see that the flour and spinach get powdery after a few minutes of blending, and then it will start to join together more (photos 12). Start by stopping the food processor and feeling the dough; if it feels soft and holds together, it’s done; if it’s too dry, add a bit more spinach and blitz it once more (photo 3).
- Knead the dough for around 10 minutes; it may appear stiff at first, but it will become smooth and elastic as you continue to knead it (photos 45).
- This is an extremely vital step because it helps the gluten in the dough to relax, making it more malleable and easier to work with.
- Make careful to sprinkle the surface with semolina or flour to prevent it from sticking (photo 6).
- Pass it through the widest setting once again and fold it to the middle.
- After that, you may run it through the machine one higher setting at a time to make any pasta form you choose.
- If you’re preparing tagliatelle, split your pasta sheets in half and run them through a tagliatelle attachment on your pasta machine to create the tagliatelle shapes (photos 12-16).
Prepare your desired width by rolling the pasta sheet up and cutting it with a sharp knife. Do you want to experiment with different colors as well? Check out our recipes for Beetroot Pasta Dough (which has a gorgeous pink color) and our regular egg pasta dough.
Top tips and recipe FAQs
- Make sure your spinach is completely dry before cooking it
- It is critical to use only washed and dried spinach. You may either purchase pre-washed spinach that is ready to eat or wash and dry your own spinach using a salad spinner. If you’re using cups, the amount of spinach can vary by as much as 1 cup depending on how tightly you pack it and how much natural water is retained by the spinach. I’ve made this recipe numerous times and the amount of spinach can vary by as much as 1 cup depending on how tightly you pack it and how much natural water is retained by the spinach. To be on the safe side, start with 2 packed cups and then add more if the dough is too dry and doesn’t come together. RESTING THE DOUGH: Resting the dough is vital because it allows the gluten to relax and become more elastic. After at least 30 minutes of sitting, you’ll find that the dough is much simpler to deal with. You don’t need to refrigerate it unless you aren’t going to use it right away
- Otherwise, you should.
What is the best type of spinach to use for this recipe? I prefer to use young spinach since it adds both color and texture to the dish. It is necessary to remove the thicker stalks of mature spinach before using it in this recipe. What should I do if my dough seems too dry when I’m kneading it? Starting off, the dough will be a touch firm, but it will get softer and more elastic as you knead it together. However, if this does not occur, split the dough into little pieces and place it back in the food processor with a bit more spinach to soften it up.
The kneading procedure is extremely important because it helps to form the gluten in the pasta, which gives it its structure and consistency.
Is it possible to prepare this ahead of time?
Sauces to serve with your pasta
- Pesto alla Trapanese (Sicilian Pesto)
- How to Make Basil Pesto
- Authentic Bolognese Sauce (Ragu alla Bolongese)
- Pesto alla Trapanese (Sicilian Pesto)
- Ricotta Pasta Sauce Prepared Two Ways Salsa di Noci (Walnut Sauce)
- Authentic Italian Tomato Sauce (Quick, Easy, and Delicious)
- Salsa di Noci (Walnut Sauce)
- Salsa di Noci
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Spinach Pasta Dough
Making Spinach Pasta Dough from Scratch is a simple process. Make brilliant green and delicious homemade spinach pasta dough with this recipe, which is quick and easy and requires just two ingredients (flour and fresh spinach). Using your imagination, create lasagna sheets, tagliatelle, or any other form you like! Prepare time: 30 minutes per coursepastaCuisineItalian 30 minutes of resting time 1 hour is the whole time allotted. 2 for 1 (servings4servings) (300g) Calories186kcal
- Baby spinach (100g) washed and dried
- 1.5 cups Italian 00 Flour (200g)
- Additional flour or semola rimacinatia for dusting
- 3 packed cups baby spinach (100g) washed and dried
- Make certain you use baby spinach that has been cleaned and is ready to eat. If you’re using ripe spinach leaves, you’ll want to remove any long stems that are present. Place the flour in a food processor and pulse until smooth, then add the spinach. You will see that the flour and spinach get powdery after a few minutes of blending, and then it will start to join together more. It’ll only take a few of minutes, though. If it is too dry, add a little more spinach and pulse the food processor again
- If it is too soft, add a little more spinach and pulse the food processor again
- Using your hands, pull the dough together onto a clean work area. Knead the dough for around 10 minutes
- It will first feel stiff, but will become smooth and elastic as you continue to knead it. Wrap it tightly in plastic wrap and set it aside for 30 minutes to rest. This is an extremely vital step because it helps the gluten in the dough to relax, making it more malleable and easier to work with. Once the dough is done, break it in half and crush it so that it will fit into the largest setting on your pasta maker. Make careful to sprinkle it with semolina or flour to keep it from sticking
- Fold one edge to the center and the second edge over that so that it overlaps. Pass it through the widest setting once again and fold it to the middle. Pass it through the widest setting four times, then pass it through one higher setting at a time to produce whichever spaghetti shape you choose. When making tagliatelle, I like to stop at number 5 on my Marcato Atlas machine, but you may do anything you like.
- Make sure your spinach is completely dry before cooking it
- It is critical to use only washed and dried spinach. You may either purchase pre-washed spinach that is ready to eat or wash and dry your own spinach using a salad spinner. If you’re using cups, the amount of spinach can vary by as much as 1 cup depending on how tightly you pack it and how much natural water is retained by the spinach. I’ve made this recipe numerous times and the amount of spinach can vary by as much as 1 cup depending on how tightly you pack it and how much natural water is retained by the spinach. To be on the safe side, start with 2 packed cups and then add more if the dough is too dry and doesn’t come together. RESTING THE DOUGH: Resting the dough is vital because it allows the gluten to relax and become more elastic. After at least 30 minutes of sitting, you will find that the dough is much simpler to deal with. You don’t need to refrigerate it unless you aren’t going to use it right away
- Otherwise, you should.
The following are the nutritional values: 186 calories, 37 grams of carbohydrates, 7 grams of protein, 1 gram of fat, 1 gram of saturated fat, 1 gram of polyunsaturated fat, 1 gram of monounsaturated fat, 21 milligrams of sodium, 190 milligrams of potassium, 2 grams of fiber, 1 gram of sugar, 2345 international units of vitamin A, 7 milligrams of vitamin C, 32 milligrams of calcium, and 1 milli
- Unless otherwise noted, I always use extra virgin olive oil in all of my recipes
- Nevertheless, For the greatest results and flavor, whether I use canned or jarred tomatoes of any type, I always use this particular brand. The majority of veggies are medium in size, unless otherwise noted. Fan (convection) ovens are used to test and develop all of the recipes. Learn more about the formulas used to compute nutrition. Check out our must-have Italian Pantry Staples for inspiration. You may also locate all of ourEssential Kitchen Tools for Italian Cooking in one one location.