Homemade Spinach Pasta Dough
User Reviews
5.0
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
3567 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Spinach Pasta Dough
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This spinach pasta dough recipe will give amp up any pasta sauce with the vibrant color and fresh flavor of spinach added.
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Ingredients
- 110 110 g fresh spinach
- 35 35 g olive oil
- 85 85 g water
- 300 300 g all purpose flour
- 1.5 1.5 g salt
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Instructions
- Add spinach into a saucepan over medium heat and cook until it’s wilted, about one to two minutes of cooking. Immediately move the cooked spinach into an ice-cold bath.
- Use a strainer to remove the excess water (save this water for later use in case).
- In a food processor, add all spinach, oil, and water. Pulse until fully blended together.
- Add flour and salt into the food processor and pulse until the mixture turns into a sandy green texture. Test the dough by pinching pieces between your fingers. The dough should form easily in between your fingers. The dough should be pliable and not sticky. If it’s too dry, add one tablespoon of the spinach water at a time and pulse until you get the desired consistency. If the dough is too wet, add one tablespoon of flour at a time and pulse until you get the right consistency.
- Move the dough into a clean surface and use your hands to form it into a ball. To knead, use the heel of your hand to press the dough upwards. Move the dough in a 45-degree angle and repeat heel motion. This removes the air bubbles and efficiently blends all the ingredients together to remove lumps. Knead the ball for at least eight to ten minutes or until smooth.
- Wrap the dough in a cling wrap and place in the fridge to rest for at least one hour.
- Cut the dough in half and leave one half in cling wrap (or a towel) to prevent from drying out. With the other half, use your hands to flatten the dough. Make sure your pasta machine is at the lowest setting or 0, and feed your dough through. Check your pasta dough. If there are tears or rippling, this means your dough is too wet. Sprinkle flour on both sides. Make a trifold with your pasta dough by folding one side a third of the way and then folding the other side on top. Feed the dough through the pasta machine on the lowest setting until the dough is smooth. This should be about six to eight times depending on your dough.
- Continue to go through every thickness level until you reach your desired thickness. For fettuccine, I stop at level 6 or 7 (or at about 1 mm thickness).
- When you’re ready, feed the dough through the fettucine roller and cut the pasta. Repeat with the rest of the pasta dough.
- Cooking: In a large pot, add eight cups of water and a couple of tablespoons of salt based on your preference (I like to add enough so it tastes like the sea, yes salty!). Bring this to a boil. Add two batches of pasta into the pot and swirl to prevent the strands from sticking together. Cook for about one to two minutes. Check on the pasta and taste test to know if it’s reached your desired softness. Serve with your preferred sauce.
Equipments used:
Nutrition Information
Show Details
Calories
356.7kcal
(18%)
Carbohydrates
58.2g
(19%)
Protein
8.5g
(17%)
Fat
9.6g
(15%)
Saturated Fat
1.3g
(7%)
Sodium
169.8mg
(7%)
Potassium
233.7mg
(7%)
Fiber
2.6g
(10%)
Sugar
0.3g
(1%)
Vitamin A
2578.7IU
(52%)
Vitamin C
7.7mg
(9%)
Calcium
38.5mg
(4%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3567 kcal
% Daily Value*
| Calories | 356.7kcal | 18% |
| Carbohydrates | 58.2g | 19% |
| Protein | 8.5g | 17% |
| Fat | 9.6g | 15% |
| Saturated Fat | 1.3g | 7% |
| Sodium | 169.8mg | 7% |
| Potassium | 233.7mg | 5% |
| Fiber | 2.6g | 10% |
| Sugar | 0.3g | 1% |
| Vitamin A | 2578.7IU | 52% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 38.5mg | 4% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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