Spinach Pasta Recipe

My first homemade Spinach pasta recipe saved by this chef ingenuity and desperation for fresh pasta. This is the experience I had when I trusted an online homemade pasta recipe.

Don't get me wrong! I had a lot of fun with it but that's why I always make the recipes I post online, first hand. The recipe was off and I ended up making way too much pasta.

Actually enough to feed the Roman Army.

For a good laugh read on!

For my actual Spinach Pasta Recipe that turned out perfectly, scroll to the bottom of the page.

My First Attempt!

These are the ingredients you'll knead!
4 Eggs
½ cup of Water
3 ½ cups of sifted Flour (or split ½ semolina flour and ½ all purpose flour)
½ teaspoon Salt
And of course a little elbow grease.

If you're lucky enough to have a pasta maker machine, making Pasta becomes a walk in the park with one of these handy gadgets. I'm doing it the old fashioned way so break out the rolling pin.

Because I don't do anything the easy way (anyone who knows me will swear to that), I go for the spinach flavored pasta and tomato flavored pasta at the same time.

What WAS I thinking?

Any one who said making fresh pasta was easy must have been a pastry chef. Either that or they are totally out of their minds. There was flour everywhere! Did I let that stop me? NO WAY! This is mind over matter stuff at it's core.

I started with the beginning stages of the pasta dough recipe. Steam one package of fresh spinach for less then a minute and quickly drain. Plunge spinach in cold water. This keeps the spinach green. Now squeeze out excess water and chop.

So far so good right?


I blended the chopped spinach and add the eggs and the water to the blender.

Looking good!

Mixing and Kneading

I Put the flour on a cutting board or counter in a pile.
Create a well in the center and pour the mixture in and mix, and mix, and mix and… Sticking to my pasta dough recipe my fingers covered in a gooey mess that is supposed to be pasta I added more and more flour and I knead, and knead, and knead, (I need a break)!

I start to see a basic pasta dough emerge from from the mixture. Ahhh, at last. Some thing that actually looks like fresh pasta dough.

Although the spinach pasta recipe I followed was way over on the liquid measurements I was able to pull it together.


Will the Real Spinach Pasta Recipe please stand up?

The second time I made this delicious fresh pasta I used:

1½ cups All purpose flour
¼ cup Semolina flour
1 tsp Salt
2 Eggs
1 tsp Olive Oil
½ package spinach, steamed and blanched in cold water. Now drain, squeeze and chop.

I put the cooked spinach in a food processor first and chopped until very smooth.
Then I added the eggs and Olive oil and pulsed a couple of times to mix.
Pour that mixture into the flour and mix and knead until you get the right consistency, which should be a little leathery and it shouldn't stick to your fingers or cutting board.

Now you need to let the dough sit covered in a bowl for about an hour before cutting, shaping or sending through your pasta maker.

On to the next Culinary challenge as I'm feeling pretty accomplished and proud of myself, I take my

Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
Kira Volpi

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