Fresh Spinach Pasta is a delicious egg pasta that becomes a beautiful bright green color with the addition of vegetables. I used previously boiled, squeezed, and frozen spinach, but you can also use fresh ones.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 3.2 oz spinach, frozen (after sifting 2.6 oz)
- 3 eggs
- 12.3 oz all-purpose flour
- 2 pinches fine salt
Steps
To make Fresh Spinach Pasta, I used about 3.2 oz of frozen spinach.
Thaw the spinach in the microwave, then blend it into a fairly fine puree.
To make it even finer, pass it through a sieve; I ended up with about 2.6 oz.
Place the flour in a mound on a pastry board, starting with 10.6 oz of flour, adding more if the dough is too soft. Pour in the eggs, sifted spinach, and two pinches of salt.
Knead well; if the dough is too soft, add more flour. If it’s too hard, gradually add a little water. It all depends on how much water the spinach contained.
In the end, you should obtain a soft and elastic dough, easy to work with. You just have to decide how to use your dough: to make tagliatelle, fresh pasta sheets, or other types of pasta to your liking.
Tips and Advice
The amount of flour used to make Fresh Spinach Pasta can vary based on the amount of water in the spinach: you may need more or less, adjust as needed to obtain a soft and manageable dough.
If you enjoyed Fresh Spinach Pasta, try other fresh pasta recipes:
Fresh Pasta Colored with Tomato Sauce
For Christmas, here’s a delicious recipe: Cannelloni Christmas Tree
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