Ingredients1 h 14 m servings 568
- 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.
Per Serving: 568 calories; 9.9 97.3 20.4 186 586 Full nutrition
ReviewsRead all reviews 7
Such a pretty pasta! This was easy to make, and looked beautiful on the plate.
I made this recipe but substituted sun dried tomatoes for spinach. Turned out beautifully. Pasta was delicious.
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, thinn...
Great recipe. Amounts are perfect for a pasta dough that has right amount of liquid. I used large eggs and doubled it without any problem. Kids loved it too
Great pasta for kids who don't eat greens. My 3.5yr old loves this pasta!