How to Make Fresh Spinach Pasta Dough at Home

Ingredients

• 180 g Fresh Spinach (washed, blanched 30 seconds, cooled, excess water squeezed out)
• 2 pcs Eggs (large, room temperature)
• 0.5 tsp Salt (for seasoning the spinach)
• 2 cups All-Purpose Flour (can substitute with 00 flour for smoother texture)
• 2 tbsp Olive Oil (extra virgin, for sauce)
• 2 cloves Garlic (minced)
• 0.25 cup Pasta Water (reserved from cooking pasta)
• 0.25 cup Fresh Ricotta (topped at serving, optional)
• 0.25 tsp Chili Flakes (adjust to taste)
• to taste Sea Salt (for sauce seasoning)
• 0.25 cup Additional Spinach (optional for sauce) (chopped)

Instructions

1. Blanch the Spinach

   Bring a pot of water to a rolling boil, add the spinach and blanch for about 30 seconds until wilted, then immediately transfer to a bowl of ice water to stop cooking.

   Time: PT1M

2. Drain and Squeeze

   Remove the spinach from the ice water, squeeze out as much excess water as possible with clean hands, then place back in the bowl, add salt and crack in the two eggs.

   Time: PT2M

3. Puree Spinach and Eggs

   Using a hand blender (or a small smoothie blender), blitz the spinach‑egg mixture until completely smooth.

   Time: PT2M

4. Incorporate Flour

   Spread the flour on a clean work surface, make a well in the center, pour the spinach puree into the well and whisk with a fork, gradually pulling flour into the mixture until a shaggy dough forms.

   Time: PT5M

5. Knead the Dough

   Knead the dough by hand for about ten minutes until it becomes smooth, elastic and springs back when pressed with a fingertip.

   Time: PT10M

6. Rest the Dough

   Wrap the dough tightly in cling film and let it rest at room temperature for a minimum of 30 minutes.

   Time: PT30M

7. Divide and Laminate

   Cut the rested dough in half, roll each piece into a small rectangle, then fold the rectangle into thirds, roll out again, and repeat the fold‑and‑roll process two more times (three laminations total).

   Time: PT15M

8. Final Rest

   Let the laminated dough rest for about one minute so the gluten can relax before the final roll.

   Time: PT1M

9. Roll to Thin Sheet

   Using a rolling pin, roll the dough as thin as possible—ideally you can read a letter through it.

   Time: PT5M

10. Fold and Cut Strips

    Fold the thin sheet over onto itself a few times, then cut into uniform ribbons (fettuccine width). Lightly dust the strips with flour to keep them from sticking.

    Time: PT7M

11. Cook the Pasta

    Bring a large pot of salted water to a boil, add the spinach pasta and cook for about three minutes until al dente.

    Time: PT5M

    Temperature: 100°C

12. Prepare Simple Garlic‑Olive Oil Sauce

    While the pasta cooks, heat olive oil in a skillet over medium heat, add minced garlic and sauté briefly, then add a splash of reserved pasta water, toss the cooked pasta, stir in optional chopped spinach, dollop ricotta, sprinkle chili flakes and sea salt, and toss until an emulsion forms.

    Time: PT5M

    Temperature: 180°C

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

55g

Fat

8g

Fiber

3g

Ingredient Substitutions

• Instead of Fresh Spinach: Frozen spinach (thawed and drained)
• Instead of Eggs: Egg replacer (may affect texture)
• Instead of Salt: Sea salt
• Instead of All-Purpose Flour: "00" flour, Bread flour, Whole wheat flour (will make dough denser)
• Instead of Olive Oil: Vegetable oil
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Pasta Water: Warm water with a pinch of salt
• Instead of Fresh Ricotta: Cottage cheese, Mascarpone
• Instead of Chili Flakes: Crushed red pepper
• Instead of Sea Salt: Kosher salt
• Instead of Additional Spinach (optional for sauce): Baby arugula

Equipment Needed

• Large Pot
• Mixing Bowl
• Hand Blender or Smoothie Blender
• Fork
• Rolling Pin
• Knife or Pizza Cutter
• Cutting Board
• Cling Film
• Colander
• Skillet or Frying Pan
• Spatula
• Airtight Container (optional)

Critical Steps — Do Not Skip

• Blanching the spinach quickly to retain bright color
• Kneading the dough until smooth and elastic
• Three‑fold laminations to develop layers
• Rolling the dough thin enough to see through
• Forming an emulsion sauce with pasta water

Chef Tips from the Video

• Use "00" flour for the most tender Italian‑style pasta.
• A pinch of nutmeg in the dough adds a subtle depth that pairs well with spinach.
• If you don’t have ricotta, blend cottage cheese with a splash of lemon juice for a similar creamy topping.

Troubleshooting

Storage

Refrigerator: Store uncooked pasta in an airtight container for up to 2 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 2 months.

Room temperature: Cooked pasta can be kept at room temperature for up to 2 hours.

Make-Ahead Tips

• The dough can be shaped into logs, wrapped in cling film, and frozen before rolling.
• Ricotta topping can be prepared ahead and stored in the fridge for 3 days.
• Pasta water can be saved in a thermos if you plan to finish the sauce later.

Frequently Asked Questions