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Homemade Spinach Pasta Dough Recipe

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4 from 10 reviews

This homemade spinach pasta dough recipe creates vibrant green, fresh pasta infused with nutrient-rich spinach. Using either a stand mixer or traditional hand-kneading methods, the dough is crafted from simple ingredients including flour, eggs, and thawed spinach. The pasta dough can be rolled out to make sheets suitable for lasagna or cut into fettuccine or tagliatelle. The recipe provides step-by-step instructions for preparing, rolling, cutting, cooking, and storing fresh spinach pasta at home with ease.

Ingredients

Spinach Preparation

  • 10 ounces frozen, chopped spinach (thawed)

Pasta Dough

  • 400 grams all-purpose flour (14.1 ounces, approximately 3 1/3 cups), ideally King Arthur
  • 4 extra-large eggs
  • 1 pinch salt

Instructions

  1. Thaw the Spinach: Remove spinach from package and place in a microwave-safe bowl. Loosely cover and microwave on high for 2 minutes and 40 seconds to 3 minutes until thawed.
  2. Drain and Dry Spinach: Transfer spinach to a fine mesh strainer or colander in the sink. Press liquid out with a fork and let it cool. Pat dry and squeeze with paper towels or a lint-free kitchen towel until no liquid remains.
  3. Mix Ingredients with Stand Mixer (Recommended): Add flour and salt to the bowl fitted with dough hooks. Add eggs and dried spinach. Mix on lowest speed until combined, then knead on speed 2 for 6 minutes until dough forms a ball and pulls away from sides.
  4. Knead Dough by Hand (Optional): Make a flour and salt well on clean surface. Crack eggs into center, beat, then stir in dried spinach. Gradually incorporate flour into egg mixture, then knead for about 7 minutes until smooth. Shape into ball.
  5. Rest the Dough: Transfer dough to a floured surface and knead briefly. Cover with kitchen towel or bowl and rest for 30 minutes at room temperature.
  6. Divide Dough: Cut rested dough into four equal parts. Keep parts covered to prevent drying.
  7. Roll Dough with Pasta Machine: Set machine to widest setting and feed dough through. Fold edges to create rectangle and pass through again. Gradually narrow settings, rolling each strip multiple times until desired thinness is achieved. Cut dough lengthwise if it becomes too long. Place rolled sheets on floured baking sheet, sprinkle with flour, and cover with wax paper to prevent drying.
  8. Repeat Rolling: Continue rolling the remaining dough portions using the same technique, layering sheets between wax paper sprinkled with flour.
  9. Cut Pasta into Fettuccine or Tagliatelle: Attach fettuccine or tagliatelle cutter to machine. Feed floured pasta sheets through to cut into desired noodle shape. Place cut pasta onto floured baking sheet, dust with flour, and cover with wax paper in layers.
  10. Cook Lasagna Sheets: Boil salted water in a large pot. Add two sheets at a time, cook for 90 seconds. Remove with tongs and lay in a 9×13 pan for assembling lasagna. Repeat until all sheets are cooked and lasagna is assembled.
  11. Cook Fresh Spinach Fettuccine or Tagliatelle: Add all noodles to boiling, salted water. Stir to separate strands. Cook for approximately 4 minutes until al dente. Drain and combine with butter, cheese, or sauce as desired.
  12. Store Cooked Pasta: Refrigerate leftover cooked fettuccine in airtight container for up to 4 days.
  13. Store Uncooked Pasta: Portion uncooked pasta into nests on floured baking sheet, sprinkle with flour, cover with wax paper. Refrigerate for 1-2 days or freeze for up to 3 months.

Notes

  • When thawing spinach, ensure it is well drained and squeezed dry to avoid soggy dough.
  • If no stand mixer or food processor is available, hand-kneading is an effective alternative.
  • The dough may appear dry at first but will come together during kneading—do not add water.
  • Roll pasta sheets gradually thinner and avoid tearing by folding and rolling on slightly wider settings if necessary.
  • Fresh pasta cooks significantly faster than dried pasta; monitor cooking time closely to avoid overcooking.
  • Use wax paper between pasta layers to prevent sticking during storage.

Find it online: https://marthatasty.com/homemade-spinach-pasta-dough-recipe/