Rating: 5 stars
16 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

9 mins
20 mins
1 hr 14 mins
45 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