Spinach Pasta Dough
Pasta verde agli spinaci
Fresh egg pasta coloured and flavoured naturally with spinach.
The key to green pasta is controlling the spinach water. Cook it briefly, drain it very thoroughly and work it into the eggs before judging whether the dough needs any correction.
1 medium green pasta batch · Preparation 25 min · Resting 30 min
Ingredients
Dough
- Italian 00 flour300 g
- Medium whole eggs3
- Fresh spinach, washed60 g
- Water, for wilting the spinach2 tbsp
- Warm water1 to 2 tbsp only if required
Method
Prepare the spinach
Put the spinach in a pan with 2 tablespoons water and cook only until wilted.
Drain extremely well, squeeze out excess moisture and pass or blend to a fine green paste. Let it cool.
Make the dough
Mix the spinach thoroughly with the eggs so the colour is evenly dispersed.
Make a well in the flour, add the green egg mixture and incorporate gradually.
Knead for 8 to 10 minutes until smooth and elastic. If the dough is genuinely too dry, use warm water one tablespoon at a time.
Wrap tightly and rest for at least 30 minutes before rolling.
Chef’s notes
- Spinach that has not been squeezed dry turns a reliable pasta ratio into a sticky dough.
- The finished green should come from spinach, not colouring.
Allergens and diet
Gluten. Eggs.
Last refined · October 2026