Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.

Recipe Summary

45 mins
9 mins
20 mins
1 hr 14 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.

  • Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.

  • Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.

  • Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.

  • Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.

  • Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.

Cook's Notes:

If you are not using spinach, skip step 1. Use 1 1/4 cups of flour instead of 2 cups.

If you are not using a pasta maker, roll the dough with a rolling pin until it is thin; hand cut into desired shape.

Spinach pasta may require pasta maker to be 1 setting wider than you normally want because of the stickiness of the dough.

Removing the pasta from the boiling water with tongs will allow the pasta to keep its shape. Don't dump the whole pot of pasta into a strainer the way you might with dry, boxed pasta.

Nutrition Facts

568 calories; protein 20.4g; carbohydrates 97.3g; fat 9.9g; cholesterol 186mg; sodium 585.7mg. Full Nutrition

Reviews (10)

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Most helpful positive review

Rating: 4 stars
Such a pretty pasta! This was easy to make and looked beautiful on the plate. Read More
14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Such a pretty pasta! This was easy to make and looked beautiful on the plate. Read More
Rating: 5 stars
I made this recipe but substituted sun dried tomatoes for spinach. Turned out beautifully. Pasta was delicious. Read More
Rating: 5 stars
I made three batches. Had to use up a 10-oz bunch of spinach. This goes great with meat sauce, pesto, or even alfredo sauce. One batch was rolled into lasagna sheets, another into longer, thinner sheets for raviolis, and the last was rolled to the 6th setting on my kitchenaid roller attachment and then processed into linguine. This stuff was delicious. It broke really easily, so maybe I'll stick to the fifth setting for cutting noodles. I rolled them to 6th this time because earlier in the week, I made a batch of regular pasta and only rolled it to the 4th before cutting it into pappardelle. Those noodles came out a touch too chewy for my taste. I was going for al dente. I've yet to make the lasagna or the ravs and If I can edit this post I'll update it with the outcome of those, too. Read More
Rating: 5 stars
Did not put enough spinach so not so green but still delish. Read More
Rating: 5 stars
This was fast and easy. I drizzled a little more olive oil in while the dough was coming together. I will definitely make it again. Read More
Rating: 5 stars
Great pasta for kids who don't eat greens. My 3.5yr old loves this pasta! Read More
Rating: 5 stars
Excellent recipe for us, thank you for sharing Read More
Rating: 5 stars
Love this recipe! Read More
Rating: 5 stars
I made this homemade spinach pasta 3 times in the past 3 weeks since the family loves it that much! I used it twice to make tortellini and once shaped as garganelli. I always follow the recipe as written and it comes out perfect everytime. I will continue to make this pasta without any changes. Read More