Spinach Pasta

Fresh spinach pasta made by hand has a color and texture that dried store-bought versions just can’t match. This dough comes out a deep, natural green with a tender bite and subtle earthy flavor from real cooked spinach mixed right into the flour.

The technique is straightforward. Make a well in the center of flour and salt, then pour in beaten eggs, minced well-drained spinach, water, and a teaspoon of olive oil. Mix until it comes together, then knead on a floured board for a full 10 minutes.

That kneading time is what develops the gluten and gives the pasta its chewy, springy texture. The dough will feel tough at first but gradually becomes smooth and elastic. After kneading, let it rest 10 minutes. This relaxes the gluten so it rolls out without fighting you.

Cut into fettuccine, tagliatelle, ravioli, or whatever shape you like.

Kitchen Tips

• The spinach must be very well drained. Squeeze it in a clean towel until almost no moisture comes out. Wet spinach makes the dough sticky and impossible to work
• Mince the spinach fine so it distributes evenly through the dough without leaving clumps
• If the dough feels dry, add water a teaspoon at a time. If too sticky, add flour gradually during kneading
• Fresh pasta cooks much faster than dried. Test after 2 to 3 minutes in boiling salted water

Variations

• Use frozen spinach (thawed and squeezed dry) when fresh isn’t available
• Add a pinch of nutmeg to the dough for a classic Italian touch
• Swap spinach for cooked beet puree for red pasta, or use roasted red pepper for orange