This spinach pasta is fun and inexpensive to make, and packs more spinach than the store-bought version. Don't let the lack of a stand mixer with pasta attachments stop you; a hand-cranked machine works just fine. You can also go manual and roll the dough into thin sheets, which after a little bit of drying, can be rolled up, and sliced into whatever size noodle you want. Just be sure to use plenty of semolina.

Recipe Summary

1 hr
10 mins
1 hr 5 mins
2 hrs 15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a few drops of olive oil in a saucepan over medium heat. Add spinach and cook, stirring constantly with tongs, until leaves start to wilt and turn dark green, 2 to 3 minutes. Transfer to a strainer set over a bowl; let cool slightly, about 5 minutes. Wrap spinach up in a clean, dry towel and squeeze out as much liquid as possible.

  • Transfer spinach into a blender. Add eggs; pulse on and off until pureed. Press puree through a strainer into a bowl if desired.

  • Pile flour onto your work surface. Make a large well in the center; add salt, 2 teaspoons oil, and the liquid spinach mixture. Stir some flour into the well until liquid is mostly absorbed. Gather in enough flour to form a shaggy dough. Scrape excess flour to the side. Knead dough for a few minutes until smooth and soft but still moldable. Add extra flour or water if needed.

  • Wrap dough in plastic wrap and refrigerate for at least 1 hour.

  • Cut dough into 4 pieces; keep 3 pieces wrapped in plastic. Roll 1 piece into a tube and press down into a rectangle about 1/4-inch thick, dusting with semolina flour.

  • Run dough twice through a stand mixer fitted with a pasta attachment using the thickest setting. Dust with semolina; fold in the rounded ends to retain the rectangular shape. Run pasta sheet through the thickest setting 2 more times. Decrease thickness by 1 setting and run pasta sheet through 2 times. Repeat 2 more times. Dust with semolina if sticky and clean up any edges as needed.

  • Cut pasta sheets in half lengthwise and sprinkle with semolina. Let dry for 15 minutes. Roll and dry remaining pieces of dough. Run each sheet through the fettuccine setting and dust with more semolina.

  • Bring a large pot of lightly salted water to a boil. Cook fresh pasta until tender yet firm to the bite, 45 to 60 seconds. Drain most of the water and mix pasta with any piping-hot sauce you desire.

Chef's Note:

Fresh pasta will hold any shape you mold it to once it's dried.

Nutrition Facts

422 calories; protein 14.5g; carbohydrates 73.8g; fat 7.3g; cholesterol 93mg; sodium 372.4mg. Full Nutrition

Reviews (5)

Most helpful positive review

Rating: 5 stars
amazing Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
amazing Read More
Rating: 4 stars
Beautiful pasta. I did have to add an additional egg as they were medium size. Read More
Rating: 5 stars
Loved this recipe Read More
Rating: 5 stars
I followed the recipe and the video and it came out great. Put Chef John's Creamy Mushroom Pasta sauce over the top. Fantastic!! Thanks Chef John!! Read More
Rating: 5 stars
Turned out great! I can t do the no measure method though. Maybe cuz I m an engineer I need measurements! I used 3 eggs and 2 cups of flour. Did not strain the spinach egg mixture cuz my blender did a good job of liquefying. Came out darn near perfect. Made fettuccine noodles with my Marcato hand crank pasta machine. Topped the spinach ferruccine with a tomato based meat sauce. Yummmmm! Read More