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