Recipe for fresh green (spinach) pasta dough
This beautifully bright green variation on classic Italian pasta dough is called la pasta verde and is naturally coloured using fresh spinach. The recipe isn’t hugely different from its regular version and can be used to make any shape of pasta, though I love using it for filled pasta (recipe coming up) in contrast with a bright filling or sauce. It makes perfect long-shaped pasta to eat with simple, colour-less sauces too.
This recipe is adapted from a recipe in The Silver Spoon, possibly my favourite Italian cookbook and an absolute must-have for anyone passionate about Italian food.Print
The ultimate recipe for authentic, delicious and beautiful green-coloured spinach pasta dough!
- 200g Italian ’00’ Flour (or plain flour)
- 2 medium eggs + 1 egg yolk
- 100g fresh spinach
- pinch of salt
- Cook the fresh spinach in a pot of boiling water. Drain incredibly well and cool. Once cooled, squeeze the cooked spinach to remove as much liquid as possible.
- In order to achieve a super evenly coloured dough, you need to chop the spinach as finely as possible and for this you really need some sort of electric equipment, such as a food processor, mini chopper or blender, but if you don’t have anything like these, you can of course do so by hand. The dough will be more patterned-like, which in my opinion is beautiful too.
- Once finely chopped, combine the spinach with the eggs and mix well.
- Now we’re ready to start making the dough, there are a few ways you can do this:
1. Stand mixer Put flour and salt in the bowl of your stand mixer, make a well in the centre and pour in your spinach and egg mixture. Using your dough hook attachment, mix until a dough ball forms, on speed 1 and increase to 2 if necessary. Finish by hand.
2. Food processor Simply put all ingredients in a food processor and process until dough starts coming together. Finish by hand.
3. By hand Combine flour and salt in a bowl. Tip onto your kitchen worktop. Make a well in the centre and pour in your spinach and egg mixture. Using a fork, incorporate from the well into the wet mixture in the centre, little by little until everything is combined. Your well might break, causing the wet mixture to ‘overflow’, in which case don’t panic and continue mixing everything by hands. This will get messy and it might feel like your dough isn’t coming together, but with some patience and loads of kneading, you will get there.
- Your dough should be firm and smooth, not sticky, wet or dry. If too wet, add a bit of flour. If too dry, add a bit of water.
- Wrap dough in a piece of cling film and let it rest in the fridge for at least half an hour before using and shaping your pasta.
- Cuisine: Italian
- Calories: 240
Keywords: fresh homemade green pasta dough, green pasta dough recipe, spinach pasta dough recipe, fresh spinach pasta recipe