How to Make SPINACH PASTA DOUGH at Home
Spinach pasta dough is a delicious alternative to making fresh pasta at home and the green vegetable adds extra flavour (and colour!) to your silky sheets of pasta. Making this green pasta is actually a lot easier than you think. Give my homemade spinach pasta recipe a try and let me know what sauce you mix it with!
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How to Make SPINACH PASTA DOUGH at Home
INGREDIENTS (for 3 people)
150g/5.29oz baby spinach
Sprinkle of salt
250g/8.8oz 00 plain/all-purpose flour
2 organic eggs
METHOD:
How to make the spinach:
Spinach pasta needs an extra special ingredient – baby spinach! Place the leaves into a pan and put on the stove top at a medium heat.
Sprinkle a pinch of salt into the pan and leave to cook, with the lid on, mixing it every so often with a wooden spoon.
Switch off the stove and add the hot spinach to a food processor, blending it until it becomes a cream.
How to make spinach pasta dough
Pour 250g/8.8oz flour on a wooden bench, create a well, and add 2 eggs and one heaped tablespoon of your spinach cream.
Whisk the eggs with the spinach (using a fork) and slowly mix the flour by pinching the sides in, then combine the rest.
Once the spinach and egg have disappeared into the flour, use your hands to combine the rest of the flour and repeat the same motion to bring it all together, then knead the spinach pasta dough.
If you are happy with the consistency (making sure it’s not sticky), and there is a lot of flour on the bench, just scrape it to the side, and keep kneading.
When it is smooth and soft, create a ball of green pasta dough and wrap it tightly using a plastic wrap then leave to the side for 30 minutes.
Once the time is up, sprinkle flour over your bench, unwrap the dough and dust some extra flour on top.
How to roll out the green pasta with a rolling pin (or a bottle of wine!):
Cut the spinach pasta dough ball in half (covering the other half so it doesn’t dry out) and use your rolling pin to stretch it out by rolling it forward and back, then turning it over and repeating until you have an even, thin pasta sheet.
Try to create a large oval or square shape before folding it in half 4 times, sprinkling flour on top each time you fold it.
Use your knife and cut your desired shapes, the best types to make this way are: green spaghetti, fettucine, tagliatelle or pappardelle - just adjust the thickness.
Unravel and add extra flour so the strands don’t stick together.
How to roll out the spinach pasta with a pasta machine:
Cut the rest of the dough in half (using a quarter of the total) with a sharp knife.
Keep reading the recipe on my website:
Spinach Pesto Pasta
Here is what you'll need!
SPINACH PESTO
Servings: 2 cups
INGREDIENTS
Pesto
4 cups spinach
½ cup walnuts
4 garlic cloves
¼ cup parmesan cheese
½ teaspoon salt
½ teaspoon pepper
1 teaspoon lemon juice
½ cup olive oil
1 chicken breast
Salt, to taste
Pepper, to taste
8 ounces spaghetti
PREPARATION
In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
Cook the spaghetti or your choice of pasta.
Combine the chicken and sauce into spaghetti and mix until the sauce fully coats the pasta.
Top it off with parmesan cheese and enjoy!
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The pasta is cooked, drain and set aside. Heat up a pan and add one tablespoon of olive oil. Add the minced garlic and cook just for 30 seconds until the rawness goes away, you don’t want it to turn color. Add the spinach leaves and a sprinkling of coarse salt. Saute until wilted, this takes just 2 minutes. The spinach is cooked, now add the milk, ricotta cheese and mix until smooth. Add 1/4 tsp ground black pepper and ¼ tsp salt. Zest the lemon right over top. Cook this for 2 or 3 minutes until bubbling, it doesn’t need to boil or cook for very long. Add the pasta and mix well. Sprinkle over 3 tablespoons of grated parmesan or pecorino romano cheese, it makes the dish taste even better. Give it a mix and taste it. Add more salt or pepper if you’d like. I added a total of ½ tsp ground black pepper. Black pepper tastes wonderful with the creamy ricotta. The sauce is lovely and coats the spinach and pasta nicely. There’s a brightness from the lemon zest. Even kids who hate spinach will enjoy this dish especially if you cut up the spinach into small pieces, cut up even the baby spinach.
You saw how quickly this dish was made, definitely under 30 minutes. It’s very satisfying and easy to put together. I hope you enjoy this dish and subscribe for more recipes. I’ll see you next time. Thanks for watching :)
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