Spinach Pasta Dough

Name: Spinach Pasta Dough
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 350 g 00 flour; 150 g spinach — blanched; 2 eggs; 1 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

In Italy, spinach pasta dough turns ordinary meals into vivid green celebrations. Unlike plain pasta, this dough is enriched with spinach, lending it not only a splash of color but also a hint of earthiness. It's a versatile foundation for dishes enjoyed at both casual lunches and festive dinners, where it often serves as the backdrop for vibrant sauces and accompaniments.

The spinach imparts a subtle, vegetal sweetness that complements the silky texture of the pasta. When cooked, it offers a tender bite, carrying sauces beautifully without overpowering them. This dough serves as a canvas, ready to elevate your pasta creations with its unique hue and delicate flavor.

Ingredients

350 g00 flour
150 gspinach — blanched
2eggs
1 tbspolive oil
to tastefine sea salt

Method

Start by blanching the spinach to preserve its vibrant green color. Bring a medium pot of water to a boil, add 150 g of spinach, and cook for about 1 minute until the leaves are bright green and wilted. Immediately transfer the spinach to a bowl of ice water to stop the cooking process, then drain and squeeze out as much water as possible. Finely chop the spinach and set it aside.
On a clean work surface, create a mound with 350 g of 00 flour. Make a well in the center and crack 2 eggs into it. Add the finely chopped spinach, 1 tbsp of olive oil, and a pinch of fine sea salt. Using a fork, gradually incorporate the flour into the wet ingredients, starting from the inner rim of the well, until a shaggy dough begins to form.
Once the mixture is too stiff to mix with a fork, use your hands to bring the dough together. Knead the dough by pushing it away from you with the heel of your hand, then folding it back over itself. Continue kneading for about 8-10 minutes until the dough is smooth and elastic. The dough should be slightly tacky but not sticky, and it should spring back when pressed lightly.
Cover the dough with a bowl or wrap it in plastic wrap and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
After resting, divide the dough into four equal portions to make it more manageable. Take one portion and flatten it slightly with your hands. Dust your work surface and rolling pin with a little semolina flour to prevent sticking.
Roll out the dough to your desired thickness, rotating and dusting with semolina as needed. If using a pasta machine, start with the widest setting and gradually move to thinner settings until the dough is about 1-2 mm thick. The dough should be smooth and have a uniform green color throughout.
Cut the rolled dough into your desired pasta shape, such as fettuccine or tagliatelle. Lay the cut pasta on a clean kitchen towel, ensuring the pieces do not overlap. If not using immediately, let the pasta dry until the surface is no longer tacky, which should take about 15-20 minutes.