pasta verde

How to make spinach noodles (aka green pasta dough) at home with just three ingredients. This homemade spinach pasta is egg-free, dairy-free, packed with nutrients, and can be used for tons of pasta shapes; ravioli, noodles, lasagna sheets, etc.

How to Make Spinach Noodles (Green Pasta Dough)

oz 00 flour (or all-purpose)

spinach juice

olive oil

tsp salt

There are two ways to prepare the spinach when making these spinach noodles (check recipe notes for the second method).

I rinse the spinach leaves then feed them into my juicer to obtain the spinach juice.If you don’t have a juicer, you may be able to add a little water and the spinach to a blender and blend into a smooth puree/juice, and then pour it through a nut milk bag or cheesecloth to squeeze out all the juice. This isn’t a method I’ve tried, though, so I can’t guarantee results – it’s a method that works for various other juice recipes, though.The leftover pulp can be collected and spread on a tray (ow within a dehydrator) to dry out and be ground into green spinach powder.

Step 1: Prepare the spinach

Add your flour in a mound onto a clean working surface and then create a well in the center and add the spinach and oil to it.

Using a fork, whisk from the center, slowly incorporating the flour into the spinach oil mixture to create a rough (‘shaggy’) dough, and then knead it with your hands until it is smooth and elastic.Alternatively, you can do this process with a stand mixer or food processor (with dough blade) – adding the ingredients and mixing until you obtain a smooth green pasta dough.

If the dough is too wet and sticks to your hand, add a little more flour and knead until smooth. If it’s too dry, add a little more liquid. But be patient because the dough can look a little dry, to begin with as it takes a while to absorb the moisture from the spinach juice – keep kneading and only right at the end of this step decide if you need a little extra flour/liquid.

Step 2: Prepare the green pasta dough

Allow the dough to rest for 20 minutes, wrapped tightly in plastic wrap. This will let the gluten in the flour relax. This is so that when you roll out and shape the dough, it doesn’t try to spring back into shape. Once rested, it should be tender and easy to roll out/work with.

At the same time, while it rests, gather any ingredients/ items you’ll need for shaping the dough; a rolling pin, extra flour/semolina flour, a knife or bench scraper, and a clean kitchen towel. If you have a pasta machine, then get that out now too.

Step 3: Rest the dough

Once rested, divide the green pasta dough into smaller, more manageable pieces (4-6 pieces). It’s now time to roll out and shape the spinach noodles.If you’re using a pasta extruder, then there is no need to roll out the dough first. Just add as much dough as possible and press to extrude the pasta shapes.Alternatively, you can use a pasta machine or roll out the dough by hand (if you have no pasta machine).

Step 4: Roll out and shape the spinach noodles

Working with one section at a time (keeping the other wrapped tightly), use a rolling pin to roll out the dough to between 2-3mm, dusting the surface and top of the pasta with additional flour.

Once rolled out, you can use the pasta sheet for several types of pasta shapes, including lasagna sheets, ravioli, and to make spinach noodles (ribbon, pappardelle, fettuccine, etc.)

To cut the spinach noodles: liberally sprinkle the top of the pasta dough with additional flour and then loosely roll it up, trim the ends of the roll and then chop your noodles as thin/wide as you’d like them to be. Toss the noodles with more flour, and voila!To further perfect this step. Only roll out the dough to the length that you want the noodles to be and trim the edges, so it’s a neat rectangle before rolling it up.

Repeat this will the remaining dough until it’s all ready. You should keep any prepared pasta under a clean kitchen towel to stop it drying out – unless you plan on drying the pasta, that is.

To hand-roll:

Working with one section of dough at a time, roughly flatten it enough to fit the widest setting of your pasta machine.

Feed it through the machine, then fold the dough like a letter (both sides into the middle, overlapping) and re-feed the dough through the widest setting another three times.

Then work your way through the pasta settings, feeding it through once every time until you reach your desired pasta dough thickness.

You can then hand-cut the pasta shapes or use the pasta machine's separate attachments for various spinach noodles (spaghetti and wider noodles, usually). Repeat this with the remaining dough. You can then cook any pasta immediately or dry/store it for later.

With pasta machine:

To dry the pasta, you can use hanging apparatus or form the noodles into nests and allow them to dry out at room temperature or within a dehydrator until they ‘snap’ rather than bend.

Fridge: Aim to use fresh pasta dough within 1-2 days. Meanwhile, store it in an airtight container in the fridge until it’s ready to use, sprinkled with lots of flour to avoid sticking.Freeze: I like to freeze these spinach noodles in ‘nests.’ form nests with one portion of the pasta and sprinkle with extra flour. Lay the nests on a tray and freeze until solid, then store in an airtight container for between 2-3 months. If you dry the pasta first, then you can store it for 6 months.Dried: Once the pasta is dried, you can store it at room temperature for several months.

How to Store the Spinach pasta?

Bring a large pot of salted water to a boil and add the spinach noodles, stirring to stop them from sticking.

Cook the spinach noodle until al dente. This should only take 1 1/2-3 minutes (usually 1-2 minutes longer using frozen spinach pasta and 2-4minutes longer using the dried pasta).

Once ready, drain and serve with the sauce of your choice!This can take a different amount of time depending on the thickness and shape of the pasta.

How to Cook the Spinach Noodles

A spring dish that is loaded with delicious greens. The asparagus is roasted for optimum flavor and the leeks and spinach is quickly sautéd. A little cheese for some additional flavor makes this pasta dish a fantastic welcome to spring.&nbsp;

Bright And Fresh Pasta Primavera

dry penne pasta

asparagus

extra-virgin olive oil (divided)

kosher salt

Black pepper

leeks

garlic

baby spinach

Tbsp. olive oil

lemon juice

mint leaves (chopped)

Preheat oven to 425 F.

For the pasta cook penne in boiling water per package direction; drain.

Toss asparagus with 2 tsp. oil and 1 tsp. salt, then season with pepper and transfer to a baking sheet lined with parchment paper or aluminum foil sprayed with vegetable spray. Roast asparagus until fork-tender, about 10 minutes.

Sweat leeks and garlic in 2 tsp. oil in a large sauté pan over medium-low heat until leeks begin to soften. Stir in spinach and cook to slightly wilt. Stir in penne. Set aside.

For the vinaigrette, whisk together 6 Tbsp. oil, lemon juice, mint, and 1 tsp. salt. Add ricotta Salata and stir just to combine, then season with pepper. Toss Vinaigrette with pasta mixture to coat. The vinaigrette can be prepared ahead of time so that you can immediately add it to the pasta mixture.

I just love Pasta &amp; Asparagus, but never had them together-so this will be a change for me. I'm into bernaise sauce over mine -&amp; usually have it on Holidays w/Ham or A Filet Mignon.

It is school holidays here so I have been spending a lot of time out of the house at the park/zoo/aquarium etc.
The other day I took the kids to an adventure playground....6 hours I sat watching them! Seriously I was exhausted. BUT I was super happy with our lunch. 

Your pasta salad was lush!!! 

The kids and I enjoyed a big pot of it. 
I packed up some steamed shrimp as well and your delicious stuffed bread. It was a playground banquet! 
It held up so well to being backed in the lunch box and was so much more appealing than the slightly stale sandwiches or greasy sausage rolls that the snack van was serving. 

Thank you for this delicious recipe! I think I was the envy of the playground :D :D

Oh Marisa! You made this looks crazy good. What a delicious looking light and healthy pasta you have here! It's 10:30 pm and now I'm hungry thanks to your mouth watering pics! Great recipe!

I love everything about this fresh pasta salad, love the flavors especially the mint leaves. perfect for spring.

This pasta looks so fresh and delicious...perfect for spring!

Indeed a lovely dish all the green ingredients are perfect for pasta. I cook pasta very often I need yo try your pasta verde at home soon. I am sure my family will love it.

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