Fresh Spinach Pasta is a delicious egg pasta that becomes a 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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Find more recipes with fresh pasta here:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3.2 oz spinach, frozen (after straining approx. 2.6 oz)
- 3 eggs
- 2.8 cups all-purpose flour
- 2 pinches fine salt
Steps
To prepare Fresh Spinach Pasta, I used about 3.2 oz of frozen spinach.
Defrost the spinach in the microwave, then blend it until you get a fine puree.
To make it even finer, pass it through a sieve; in the end, I got about 2.6 oz.
Place the flour in a mound on a work surface, start by putting 2.4 cups of flour, and add more if the dough is too soft. Pour in the eggs, strained 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 get a soft and elastic dough, easy to work with. Now, decide how to use your dough: to prepare tagliatelle, sheets of fresh pasta, or other types of pasta you prefer.
Tips and Advice
The amount of flour used to prepare Fresh Spinach Pasta may vary based on the amount of water contained in the spinach: you might need more or less to achieve a soft and easily workable dough.
If you enjoyed Fresh Spinach Pasta, try the other fresh pasta recipes:
Fresh Pasta Colored with Tomato Sauce
For Christmas, here’s a delicious recipe: Christmas Tree Cannelloni
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