I love burying my hands in the flour, whether I’m making bread and pizzas or making pasta. At my house, fresh pasta is present almost every Sunday. There’s something magical about making pasta at home, don’t you think? That scent of flour that fills the kitchen and the pleasure of creating something with your own hands for the people we love. Whether simple or filled, it doesn’t matter. Today I want to bring you with me through the flavors of tradition with these wonderful Green Tagliatelle with Spinach.
They are a colorful and tasty twist on the classic egg pasta, perfect for adding a cheerful touch to Sunday lunch or for a special occasion. The secret is all in the spinach, which gives not only a bright color but also a delicate flavor that pairs wonderfully with many sauces: from a simple butter and sage to a rich white ragù.
Put on your apron, prepare the work surface and let’s start kneading together! You’ll see, they are much easier to make than they look and the satisfaction of bringing them to the table is priceless.
You can also read:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Green Tagliatelle with Spinach
Ingredients can be used with either fresh or frozen spinach
- 4 3/4 cups re-milled durum wheat semolina flour (about 21 oz / 1 lb 5 oz)
- 2/3 cup spinach (cooked and well-drained)
- 2 eggs
- as needed flour (for dusting)
What you need for Green Tagliatelle with Spinach
- 1 Pastry board
- 1 Rolling pin
- 1 Knife
- 1 Immersion blender
- Plastic wrap
- 1 Pastry board
- 1 Pasta machine
- 1 Immersion blender
- Plastic wrap
Procedure for Green Tagliatelle with Spinach
How to make a bright green fresh pasta that is dry enough and won’t break while cooking.
If using fresh spinach: Wash it well and put it in a pot (just a little water left from washing is enough). Cover with a lid and let it wilt for 5–6 minutes.
If using frozen spinach: Put the frozen spinach in a small pan, cover and let it thaw over very low heat.
Whether you use fresh or frozen spinach, after cooking let it cool and squeeze out the excess liquid very well with your hands.
Put both the spinach and the eggs into the blender cup and blend. The longer you process these two ingredients, the finer the spinach will become.
Now proceed with preparing the dough. Put the flour on the work surface, make a well in the center and add the eggs and the spinach purée.
Work until the flour has absorbed all the ingredients. Gradually, the dough will acquire a nice green color. If necessary, add the reserved flour. The dough should be firm and homogeneous.
Wrap the dough ball in plastic wrap and place it in the refrigerator for about half an hour. This will make it more elastic and easier to roll out.
After resting, take the dough, dust the work surface with flour and begin rolling with the rolling pin. If you’re not very confident rolling the dough, you can divide it into three or four portions.
Roll out a sheet about 1 mm thick (≈ 1/32 in), dusting often both the work surface and the top of the dough.
Roll the pasta sheet up on itself and cut it into strips 6–7 mm wide (about 1/4 in) with a smooth-bladed knife; otherwise the pasta will tear.
Unroll the tagliatelle and lay them flat or roll them into nests on a clean towel dusted with flour.
If you’re using the pasta machine, cut the dough into pieces and pass them through the rollers of the machine, starting at the widest setting and gradually reducing thickness.
Between passes, always dust the sheet with flour; it will become thinner and thinner until it reaches the thickness mentioned above.
Place the strips on a clean towel and let them dry for about 20 minutes, then pass them, one at a time, through the cutter for tagliatelle.
Place the pasta flat or gathered into nests on a clean towel and cook immediately, or let it dry, or finally freeze it (below I’ll explain how to do it).
Now all that remains is to cook it and dress it however you like.
FAQ (Questions and Answers)
How can I store it?
Covered with a kitchen towel in the refrigerator, if you plan to use it the next day.
Can I freeze it?
Yes, you can freeze it right after making it: place the pasta on a tray, then transfer it to freezer bags. When ready to cook, drop it frozen directly into boiling, salted water.
Should salt be added?
I don’t add it to the dough; I prefer to add salt to the water at cooking time. However, you can add salt during the dough-making stage if you prefer.
