Fresh Spinach Pasta

Fresh spinach pasta is just awesome.  Making fresh spinach pasta from scratch is actually very easy, especially if you invest in a few kitchen gadgets.  KitchenAid makes the best pasta roller attachment for their standing mixer.  Read Wesley’s telling of our evolution of pasta making: 
cooked spinach ready for fresh spinach pasta
spinach ready for fresh spinach pasta
fresh spinach pasta
fresh spinach pasta getting ready for the roller
fresh spinach pasta
Rolling out the wonderful fresh spinach pasta…so easy!
fresh spinach pasta

Fresh Spinach Pasta

Use fresh spinach pasta whenever you. It makes such a big difference in the final dish. And it's super easy!
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Course: Pasta
Cuisine: Italian
Keyword: Homemade
Prep Time: 30 minutes
Cook Time: 3 minutes
Total Time: 33 minutes
Servings: 8 people


  • 9 oz bag fresh spinach
  • 2 large eggs room temp
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 3/4 cup semolina flour
  • 1/4 cup all-purpose flour plus more for handling pasta


  • Bring a pot of salted water to a boil
  • Cook spinach for about 3 minutes, until fully wilted
  • Drain spinach, when cool enough to handle, press out excess water
  • In a small bowl, combine eggs, 1 tablespoon of olive oil, and salt
  • Add egg mixture to food processor and pulse a few times
  • Add both flours to the bowl, and let machine run for about 30 seconds
  • Remove cover and scrape down the sides with a spatula
  • Run machine again for about another minute.
  • A ball should start to form.
  • Dust hands with flour, and remove the dough from the bowl.
  • Dust the dough with plenty of flour, and form into a ball.
  • Divide into 4ths, and cover each with plastic wrap, let rest for about 10 minutes.
  • Take the first 4th of dough, and flatten with you hand into a round disc, dusting with flour if too wet to the touch
  • Use a rolling pin to flatten the dough into a rectangle
  • Fold the right side in, and then the left, and roll again to flatten
  • Repeat this 5 or 6 time.
  • Attach the pasta roller, and place on the widest setting
  • Carefully lower the dough through the roller
  • Continue to fold the edges in, like an envelope, for about 5 times, keep running through the roller
  • The dough is now ready for turning into pasta...move the setting to next smallest, and place the dough through the roller
  • Continue until the dough has gone to the 2nd to last thinnest setting.
  • As the pasta is rolled out, you will probably need to cut in half, to handle more easily.
  • Once ready, place on a baking sheet that has been sprinkled with corn meal (this keeps the pasta from sticking to each other)
  • Repeat the process with each other quarter of the pasta.
  • As one layer is filled on the baking sheet, place parchment or wax paper on the pasta, sprinkle with more corn meal, and continue
  • Once the pasta has been rolled out, bring a large pot of salted water to a boil.
  • Add 2 tablespoons of olive oil to the boiling water
  • Drop the pasta into the boiling water
  • Cook for 3 minutes
  • Gently drain and then drop into an ice water bath
  • Remove the pasta, one at a time, and place between paper towels
  • Pasta is now ready to use in your favorite pasta recipe
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