Homemade Spinach Pasta

A large wooden spoons lifting up cooked fresh spinach pasta from a bowl.

Course: Pasta

Cuisine: Italian

Keyword: homemade spinach pasta recipe, how to make pasta

Prep Time: 1

Cook Time: 3

Total Time: 1 3

Servings: people

Calories: 153kcal

Author: Kris Longwell

Homemade spinach pasta takes many pasta dishes to levels you just can't believe. Don't let the dough become too dry, but also incrementally add more flour if too wet. See the video (in the blog post) for visual guidance.

Print Recipe

Equipment

Food processor 6 to 10 cup
Pasta roller and cutter

Ingredients

8 oz spinach fresh, washed and stems removed
2 large eggs room temperature
1 tbsp olive oil
½ tsp salt
¾ cup semolina flour
1 cup all-purpose flour plus more for handling pasta

Instructions

Bring a pot of salted water to a boil.
Cook spinach for about 2 to 3 minutes, until fully wilted.
8 oz spinach
Drain spinach, when cool enough to handle, press out excess water. Roughly chop with a large knife. Set aside.
In a small bowl, add the eggs, olive oil, and salt. Mix together with a fork.
2 large eggs, 1 tbsp olive oil, ½ tsp salt
Add egg mixture to a food processor and pulse a few times. Add the cooked spinach and pulse several times until combined with the egg mixture.
With the motor running, slowly add the semolina flour through the tube. Next, add the all-purpose flour. Keep processing, pulsing if desired, until a ball forms. You may need to add more flour if the dough is too wet to form a ball.
¾ cup semolina flour, 1 cup all-purpose flour
Dust hands with flour, and remove the dough from the food processor. Dust the dough with plenty of flour, and form into a ball.
Divide into 4ths, and cover each with plastic wrap, place in the refrigerator, and let rest for 10 minutes.
Take the first 4th of the dough, and flatten with your 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 times.
Attach the pasta roller to your stand mixer, and place it on the widest setting. If using a manual pasta roller, set it to the widest setting.
Carefully lower the dough through the roller.
Continue to fold the edges in, like an envelope, for another 5 times, keeping the roller on the widest setting.
The dough is now ready for turning into pasta. Move to the next setting (usually the #2 setting) and place the dough through the roller. Move to the next setting (usually the #3 setting). Continue this process until you've reached the desired thickness of the pasta. You may need to cut the pasta sheet in half during this process. If desired, change to the linguine or angel hair attachment, and then cut the pasta.
Once ready, place on a baking sheet lined with parchment (or wax) paper that has been sprinkled with semolina (or cornmeal) (this keeps the pasta from sticking to each other). Sprinkle with more semolina. Cover the pasta with a kitchen towel.
Repeat the process with each other quarters of the pasta. As one layer is filled on the baking sheet, place parchment or wax paper on the pasta, sprinkle with more semolina, and continue.
Once the pasta has been rolled out, bring a large pot of salted water to a boil.
Drop the pasta into the boiling water and cook for 3 minutes, or until fully cooked (don't overcook it!).
Drain. The pasta is now ready to use in your favorite pasta recipes!

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Baby spinach can be substituted for mature spinach. In a pinch, you can use frozen spinach, but make sure it is completely thawed and as much of the water is squeezed out of it as possible.

See the blog post for instructions on storing and drying fresh pasta.

Nutrition