I love experimenting in my kitchen. Lately I explored an Easy Pasta With Spinach recipe by blending 200g all-purpose flour, fresh spinach puree, and three large eggs with olive oil and salt. The bright, vibrant dough surprises me with each roll. I am excited to share the details with you.

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I’ve always loved trying new twists on classic dishes and came across my recent obsession, Spinach Pasta. It all started when I mixed 200g all-purpose flour, 3 large eggs, 1 cup of fresh spinach puree, a pinch of salt, and 1 tablespoon of olive oil.

Sometimes I toss in 2 tablespoons of water if the dough seems a bit too dry. I was inspired by some of the best spinach sauce recipes I’ve seen, even my attempts at a pesto recipe with spinach which gave the dish an extra kick.

It reminded me a bit of that cashew spinach pasta sauce I once tasted, making it even more intriguing. The beauty of this recipe is its simplicity and versatility, making it a cool project for a weekend experiment that beginners can relish without any fuss.

Enjoy exploring and making your own perfect Spinach Pasta!

Why I Like this Recipe

I love this recipe because it really brings out a bright, fresh flavor that makes even a simple meal feel special. I also appreciate how easy it is to work with – it’s forgiving if I mess up a little and lets me improvise along the way. Plus, making it feels fun and creative, like I’m really putting my personal twist on every dish. And honestly, it reminds me of cozy home cooking that just warms my heart every time.

Okay so here’s how I roll with this spinach pasta recipe. First, I grab 200g of all-purpose flour and mix it with 1/2 teaspoon salt on a clean work surface, then make a little well in the center. I crack 3 large eggs into the well and add 1 tablespoon of olive oil. Next, I pour in 1 cup of fresh spinach puree that’s already been blanched and drained, and then I start using a fork to slowly mix it all together, gradually incorporating the flour. If the dough seems a bit dry, I throw in 2 tablespoons of water until I get a smooth mix.

Once the dough starts coming together, I knead it for about 8 to 10 minutes until it gets firm and elastic. I then cover it with a clean cloth and let it rest for at least 30 minutes at room temperature. After resting, I dust my work surface with a little flour and roll out the dough as thin as I can using a rolling pin or pasta machine. I cut the rolled dough into my favourite shape – like fettuccine or tagliatelle. To finish it off, I boil some salted water, cook the pasta for 2 to 3 minutes until it reaches al dente, drain it, and serve with my chosen sauce. Trust me, it’s totally worth the effort!

Ingredients

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200g all-purpose flour provides starchy carbohydrates for energy and gives structure to the dough.
3 large eggs add protein and richness, binding the dough and boosting flavor.
1 cup fresh spinach puree is rich in fiber and vitamins and gives a bright green color.
1/2 teaspoon salt enhances all ingredients and brings out their natural flavors.
1 tablespoon olive oil improves texture and adds a subtle fruity taste to the pasta.
2 tablespoons water is optional to adjust moisture and perfect the dough consistency.

Ingredient Quantities

200g all-purpose flour

3 large eggs

1 cup fresh spinach puree (blanched and drained)

1/2 teaspoon salt

1 tablespoon olive oil

2 tablespoons water (optional, if the dough needs a bit more moisture)

How to Make this

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1. On a clean work surface, mix 200g all-purpose flour with 1/2 teaspoon salt, and create a well in the center.

2. Crack 3 large eggs into the well then add 1 tablespoon olive oil.

3. Pour in 1 cup fresh spinach puree and begin mixing using a fork, slowly incorporating the flour.

4. Gradually mix the ingredients until a dough starts to come together.

5. If the dough seems too dry, add 2 tablespoons water and continue mixing until smooth.

6. Knead the dough for about 8 to 10 minutes until it becomes firm and elastic.

7. Cover the dough with a clean cloth and let it rest for at least 30 minutes at room temperature.

8. Dust your work surface with a little flour and roll out the dough as thin as you can using a rolling pin or pasta machine.

9. Cut the rolled dough into your favorite shape, whether it’s fettuccine, tagliatelle, or any other style you like.

10. Boil salted water, cook the pasta for 2 to 3 minutes until it reaches al dente, drain it, and serve with your chosen sauce.

Equipment Needed

1. A clean work surface (like a counter or cutting board)
2. A fork for mixing the eggs and olive oil
3. Measuring cup and measuring spoons to get the right amounts
4. A rolling pin or pasta machine to roll out the dough
5. A knife or pasta cutter to shape the pasta
6. A large pot for boiling salted water
7. A strainer to drain the pasta
8. A clean cloth or kitchen towel to cover the dough while it rests

FAQ

Q: How do i make the spinach puree for the pasta?

A: Blanch fresh spinach in boiling water for about 30 seconds, drain it well and then blend it until its smooth. Use about one cup for the recipe.

Q: Can i use frozen spinach instead of fresh spinach?

A: Sure, you can use frozen spinach. Just thaw it completely and squeeze out as much water as you can, but keep in mind the texture of your pasta might change a bit.

Q: What are some signs that the dough is mixed right?

A: The dough should be smooth and a little bit sticky. If its too dry, you can slowly add an extra tablespoon water until it feels right.

Q: How long should the pasta dough rest?

A: I usually let the dough rest under a cloth for at least 30 minutes. This helps it relax and makes rolling it out easier.

Q: Can i cut the dough into different shapes?

A: Yup, once youve rolled out the dough, you can cut it into sheets, strips or any shape you like. Its a fun way to experiment with different pasta looks.

SPINACH PASTA Recipe Substitutions and Variations

You can replace the all-purpose flour with “00” flour or semolina for a slightly different texture in your pasta. Sometimes switching it up can give a unique chewiness.
If you don’t have fresh spinach puree, try using frozen spinach thats been thawed and well drained, though it might not be as vibrant.
Instead of eggs, you might experiment with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) if you’re looking for a vegan option, but note that the flavor and texture may differ.
For olive oil, if you’re in a pinch, you could use another neutral oil like grapeseed oil, but the taste might be a little different than what you expect from olive oil.

Pro Tips

1. Make sure to add any extra water slowly if your dough seems too dry; you dont want it to be too wet or sticky and mess up the texture.
2. Letting the dough rest for at least 30 minutes is key cuz it gives the gluten time to relax so it’ll be way easier to roll out later.
3. Be sure to dust your hands and work surface with enough flour so that the dough doesnt stick when you’re kneading or rolling it out.
4. Since fresh pasta cooks really quick, keep a close eye on it in the boiling water so it doesn’t overcook and turn mushy.

SPINACH PASTA Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

274

kcal

Equipment: 1. A clean work surface (like a counter or cutting board)
2. A fork for mixing the eggs and olive oil
3. Measuring cup and measuring spoons to get the right amounts
4. A rolling pin or pasta machine to roll out the dough
5. A knife or pasta cutter to shape the pasta
6. A large pot for boiling salted water
7. A strainer to drain the pasta
8. A clean cloth or kitchen towel to cover the dough while it rests

Ingredients

200g all-purpose flour
3 large eggs
1 cup fresh spinach puree (blanched and drained)
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons water (optional, if the dough needs a bit more moisture)

Directions

On a clean work surface, mix 200g all-purpose flour with 1/2 teaspoon salt, and create a well in the center.
Crack 3 large eggs into the well then add 1 tablespoon olive oil.
Pour in 1 cup fresh spinach puree and begin mixing using a fork, slowly incorporating the flour.
Gradually mix the ingredients until a dough starts to come together.
If the dough seems too dry, add 2 tablespoons water and continue mixing until smooth.
Knead the dough for about 8 to 10 minutes until it becomes firm and elastic.
Cover the dough with a clean cloth and let it rest for at least 30 minutes at room temperature.
Dust your work surface with a little flour and roll out the dough as thin as you can using a rolling pin or pasta machine.
Cut the rolled dough into your favorite shape, whether it's fettuccine, tagliatelle, or any other style you like.
Boil salted water, cook the pasta for 2 to 3 minutes until it reaches al dente, drain it, and serve with your chosen sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.