why make this recipe

This pasta is bright and fresh. You get green color and good taste from spinach. It is simple to make at home. You control the texture and ingredients. If you like pasta with a twist, try this. Learn more about easy pasta ideas here.

introduction

Spinach Green Pasta uses fresh spinach mixed into dough. It looks nice and tastes mild. You can make it for family meals or guests. It cooks fast and holds sauce well. For more quick meal ideas, see this link here.

how to make Spinach Green Pasta

Make the spinach smooth and mix with flour and eggs. Knead until the dough is smooth and elastic. Let it rest, then roll thin and cut. Use a pasta roller or a pin and a knife. If you want help with shapes and sizes, check tips like in other simple pasta guides here.

Ingredients :

2 cups fresh spinach leaves (blanched), 2 cups all-purpose flour (or 00 flour), 2 large eggs (or flaxseed eggs for vegan option), 1 tbsp olive oil, Pinch of salt

Directions :

Blanch spinach for 30 seconds, then place in ice water. Drain well.
Puree spinach until smooth.
On a floured surface, make a mound with flour and add eggs, salt, olive oil, and spinach puree in the center.
Knead until dough is smooth and elastic (8–10 minutes).
Wrap and let rest for 30 minutes.
Roll out thin sheets with a pasta roller or pin, then cut into desired shapes.
Cook in salted boiling water for 2–3 minutes until al dente.

how to serve Spinach Green Pasta

Serve with a simple sauce so the green color shows. Use olive oil, garlic, and lemon or a light cream sauce. Top with parmesan or nuts and herbs. The pasta also works with vegetable or tomato sauces.

how to store Spinach Green Pasta

Fresh dough: wrap and keep in the fridge for 1–2 days.
Cooked pasta: store in an airtight container for 3–4 days. Add a little oil to stop sticking.
Frozen: lay cut pasta flat on a tray, freeze, then put in a bag for up to 2 months.

tips to make Spinach Green Pasta

Drain spinach very well so dough is not too wet.
Use a scale or measure flour to avoid a sticky dough.
Knead until smooth and elastic. This makes a better bite.
Let dough rest so it becomes easy to roll.
Cook a small piece first to check time and salt.

variation (if any)

Vegan: use flaxseed eggs instead of eggs.
Herb pasta: add basil or parsley puree with spinach.
Filling: make ravioli with ricotta and spinach or a vegan filling.
Colored mixes: add beet for pink or squid ink for dark pasta.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all water before pureeing.

Q: How long does fresh pasta take to cook?
A: Fresh spinach pasta cooks fast. Usually 2–3 minutes until al dente.

Q: Can I skip the rest time?
A: Resting helps the dough relax. You can skip, but rolling is harder.

Q: Do I need a pasta machine?
A: No. You can use a rolling pin and knife to make sheets and shapes.

Conclusion

If you want a simple green pasta sauce idea to go with this pasta, try this tasty recipe at Green Spinach Pasta Sauce (Quick & Easy) – Elavegan.

Spinach Green Pasta

Author: kaoucheegmail-com
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A bright and fresh pasta made with pureed spinach for a vibrant color and mild taste. Perfect for family meals or gatherings.

Ingredients

Scale

2 cups fresh spinach leaves (blanched)
2 cups all-purpose flour (or 00 flour)
2 large eggs (or flaxseed eggs for vegan option)
1 tbsp olive oil
Pinch of salt

Instructions

Blanch spinach for 30 seconds, then place in ice water. Drain well.
Puree spinach until smooth.
On a floured surface, create a mound with flour and add eggs, salt, olive oil, and spinach puree in the center.
Knead until dough is smooth and elastic (about 8–10 minutes).
Wrap and let rest for 30 minutes.
Roll out thin sheets with a pasta roller or pin, then cut into desired shapes.
Cook in salted boiling water for 2–3 minutes until al dente.

Notes

Store fresh dough in the fridge for 1–2 days, cooked pasta in an airtight container for 3–4 days, or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Boiling
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 1g
Sodium: 200mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

Keywords: spinach pasta, homemade pasta, vegetarian pasta, easy pasta recipes, fresh ingredients