Fresh Spinach Pasta

Fresh spinach pasta is a vibrant and nutritious twist on traditional homemade pasta, incorporating tender baby spinach for a delicate flavor and striking green hue. This recipe originates from Italy, where fresh pasta is a cornerstone of culinary tradition. The addition of spinach not only enhances the color but also provides a subtle earthiness that pairs beautifully with a variety of sauces, from simple olive oil and garlic to rich cream-based preparations. Making fresh pasta from scratch is a rewarding process, allowing you to control the texture and thickness to suit your preference. Whether rolled by hand or using a pasta machine, this spinach-infused dough can be shaped into spaghetti, fettuccine, tagliatelle, or pappardelle, offering versatility for different dishes. Perfect for lasagna or ravioli as well, this homemade pasta elevates any meal with its fresh, wholesome taste. Enjoy the process and savor the results of this delightful homemade creation.

Ingredients (Makes 4 servings)

Spinach Preparation

150 g (5.29 oz) baby spinach
Pinch of salt

Pasta Dough

250 g (8.8 oz) 00 flour or all-purpose flour
2 organic eggs

Nutrition Information (per 100g)

Calories: 150
Fat: 3.5
Protein: 6.2
Carbohydrates: 25.4
Fiber: 2.1

Directions

Prepare the Spinach

1. Place the baby spinach in a pan over medium heat.
2. Sprinkle a pinch of salt and cover with a lid, stirring occasionally until wilted.
3. Transfer the cooked spinach to a food processor and blend until smooth, forming a spinach purée.

Make the Pasta Dough

4. On a clean surface, mound the flour and create a well in the center.
5. Crack the eggs into the well and add one heaping tablespoon of spinach purée.
6. Using a fork, whisk the eggs and spinach together, gradually incorporating the flour from the edges.
7. Once the mixture begins to come together, knead the dough by hand until smooth and elastic.
8. Form the dough into a ball, wrap tightly in plastic wrap, and let rest for 30 minutes.

Roll and Cut the Pasta

9. Unwrap the dough and lightly flour the work surface.
10. Cut the dough in half, keeping one half covered to prevent drying.
11. Using a rolling pin, roll the dough into a thin sheet, turning and dusting with flour as needed.
12. Fold the sheet several times, sprinkling flour between layers, then cut into desired shapes such as spaghetti, fettuccine, tagliatelle, or pappardelle.
13. Unravel the strands and dust with flour to prevent sticking.

Using a Pasta Machine

14. Cut the dough into quarters and flatten slightly.
15. Pass the dough through the pasta machine on the widest setting, then fold and repeat.
16. Gradually reduce the thickness setting, rolling the dough through each stage until smooth and thin.
17. Select the desired pasta shape and feed the sheet through the cutter attachment.
18. Dust the cut pasta with flour to prevent sticking.

Cooking and Serving

19. Boil the fresh pasta in salted water for 2-3 minutes until al dente.
20. Drain and toss with your preferred sauce before serving.

Cookix's Secrets

Alternative Cooking Method

Instead of boiling, try pan-frying the pasta for a crispy texture.

Alternative Proteins

Serve with grilled chicken or sautéed mushrooms for a heartier meal.

Bold Flavor Enhancements

Add a pinch of nutmeg or black pepper to the spinach purée for extra depth.

Complementary Flavor Pairings

Pair with a lemon butter sauce or a creamy ricotta filling for ravioli.

Dough Consistency

If the dough feels too dry, add a teaspoon of water or more spinach purée.

Healthier Variation

Use whole wheat flour for added fiber and a nuttier flavor.

Rolling Technique

For an even thickness, rotate the dough frequently while rolling.

Seasonal Tweaks

Incorporate fresh herbs like basil or parsley into the dough for a seasonal twist.

Storage

Fresh pasta can be stored in the refrigerator for up to 2 days or frozen for longer storage.

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