spinach pasta dough

How to make Spinach Pasta Dough from scratch. This recipe is super easy and uses just 2 ingredients (flour and spinach) to make bright green and delicious homemade spinach pasta dough. Make into lasagne sheets, tagliatelle or any shape you like!

Spinach Pasta Dough

baby spinach ((100 grams) washed and dried)

Italian 00 Flour ((200 grams))

extra flour or semola rimacinata (for dusitng)

Make sure you are using washed and ready to eat baby spinach. If you are using mature spinach leaves you'll need to cut off any large stalks.

Put the flour in a food processor then add the spinach Blitz the flour and spinach for a few minutes, you&#39;ll notice it turns powdery then starts to come together more. It&#39;ll take a couple of minutes.

Stop the food processor and feel the dough, if it feels soft and sticks together it&#39;s ready but if it&#39;s too dry add a little more spinach and blitz again.

Tip the dough onto a clean work surface and bring together. Knead the dough for about 10  minutes it may feel quite stiff at first but it will turn smooth and elastic the more you knead it.

Cover it in plastic wrap and let it rest for 30 minutes. This is a really important step and allows the gluten to relax making your dough more pliable and easier to work with.

Once ready, cut the dough in half and squash it to fit into the widest setting of your pasta machine. Make sure to dust in semola or flour so it doesn't stick.

Pass it through the widest setting once then fold one edge to the middle and the second edge over that so it overlaps. Pass it through the widest setting then repeat the process 4 times.

You can now pass it through 1 higher setting at a time and create whatever pasta shape you'd like. For tagliatelle I tend to stop at number 5 on my Marcato Atlas machine but do what you prefer.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1626376383/v5gnvmksgrqarechcrpe.mp4

How to make Spinach Pasta Dough from scratch. This recipe is super easy and uses just 2 ingredients to make bright green and delicious homemade spinach pasta dough. Make into lasagne sheets, tagliatelle or any shape you like!

Learn how to make fresh spinach pasta dough from start to finish. Only 4 ingredients! I've included 3 different mixing methods for you to choose from: by hand, with a food processor and Kitchen Aid stand mixer.

Fresh Spinach Pasta Dough

spinach (I like tender, baby spinach leaves)

egg (55 g)

egg yolk (18 g)

250 g Tipo 00 flour (or King Arthur all purpose flour)

g olive oil,

Kitchen Aid Stand Mixer (w/ pasta attachments)

In a small bowl, beat the egg, egg yolk, and olive oil together. Add the chopped spinach. Set aside.

Mound the flour onto a board (or bowl). Make a well in the center; add the spinach mixture. Using a fork, mix everything together, gradually incorporating the flour as you go. Finish by hand to form a cohesive dough- it will be very dry at first. This is normal. You can add a few drops of olive oil to moisten the texture, if needed. Cover and let rest for 10 minutes before kneading (I use an upturned bowl for this). The dough will be softer and easier to work with.

Knead the dough for 5-7 minutes. Do this by pushing the dough forward with the heel of your hand while rocking the dough back and forth. (watch this video). The goal is a soft, malleable dough with a talcum powder finish. Poke it when you&#8217;re done- it should bounce back.

Shape into a ball, cover tightly with plastic wrap, and rest for 30 minutes at room temperature. The next step is to roll and cut the dough.

Step #1: Make the Dough

Cut the dough into 4 equal pieces; flatten one into a thin 6-8-inch oval disc (re-wrap the remaining pieces so they don’t dry out).

If using a Kitchen Aid stand mixer, send the dough through the roller attachment at the lowest/widest setting. This is “#1.” Now, send it through again (so, 2x total). Note: if you are using a hand-crank pasta machine, refer to the manufacture’s specific instructions for rolling the dough. The numbered settings might differ but the rolling process is the same.

Continue to roll through settings #2-4 (2x on each setting) for spaghetti, fettuccini and pappardelle. For ravioli, the dough needs to be thinner- go up to #5 or #6.

When finished, fold the pasta sheet in half, place onto a semolina dusted tray, and cover with a clean kitchen towel. Roll the remaining 3 pieces of dough.

Step #2: Roll the Dough into Sheets

First allow the pasta sheets to semi-dry. You&#8217;ll get a slightly firmer texture, rather than soft and doughy pasta strands. Drape the pasta sheets over the back of a chair or on a rod for about 5-15 minutes, depending on temperature.

Divide a pasta sheet in half. Run it through your pasta cutter of choice- I used the spaghetti attachment.

Dust the pasta noodles liberally with semolina flour to prevent sticking- don&#8217;t skimp here. 

Step #3: Cut the Pasta

Made this tonight and it turned out great! Easy dough to work with and so pretty.

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Top 2 spinach pasta dough recipes from across the web

The most viewed spinach pasta dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spinach Pasta Dough

Fresh Spinach Pasta Dough

The most viewed spinach pasta dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine