Homemade Spinach Pasta

When I first decided to make Homemade Spinach Pasta, I never imagined how rewarding it would feel to create pasta from scratch. It was a rainy Sunday, perfect for a cozy kitchen adventure. The thought of fresh, vibrant green pasta filled with the goodness of spinach was too tempting to resist. After a little research and some experimentation, I found the perfect blend of ingredients to make the process smooth. The excitement of rolling out the dough and watching it transform into beautiful sheets of pasta filled me with joy. It became more than just a meal; it was a way to connect with my love for cooking and share something special with my family. Each bite of that fresh pasta was a reminder of the simple pleasures in life and the joy that home cooking brings.

What to Buy for Homemade Spinach Pasta

Creating Homemade Spinach Pasta starts with selecting the right ingredients. Each one plays a crucial role in achieving that perfect homemade texture and flavor. The combination of fresh spinach, quality eggs, and a mix of flours creates a dough that’s not only delicious but also holds up beautifully when cooked. Let’s take a look at each ingredient and why it’s essential for this recipe.

• 8 oz spinach fresh, washed and stems removed: Fresh spinach is the star here, providing that lovely green hue and a subtle earthy flavor.
• 2 large eggs room temperature: These give the dough richness and help bind everything together.
• 1 tablespoon olive oil: A little fat helps to keep the dough supple and adds flavor.
• ½ teaspoon salt: Essential for enhancing the flavors of the other ingredients.
• ¾ cup semolina flour: This flour provides a nice texture and a bit of bite to the pasta.
• 1 cup all-purpose flour plus more for handling pasta: This helps to create a dough that is easy to work with and pliable.

Step by Step Instructions for Homemade Spinach Pasta

Making your own pasta can be a truly satisfying endeavor. As you follow these steps, you’ll not just be cooking; you’ll be creating something special. Let’s get started!

1. Bring a large pot of salted water to a boil. This will be used to cook the spinach.
2. Cook the spinach for about 2 to 3 minutes, until it is fully wilted. You’ll know it’s ready when it turns a vibrant green and shrinks down significantly.
3. Drain the spinach and let it cool. When it’s cool enough to handle, press out the excess water to avoid soggy pasta. Then, roughly chop it with a large knife and set aside.
4. In a small bowl, add the eggs, olive oil, and salt. Use a fork to mix them together until well combined.
5. Add the egg mixture to a food processor. Pulse a few times to combine. Then, add the cooked spinach and pulse several times until the two mixtures are combined.
6. With the motor running, slowly add the semolina flour through the tube, followed by the all-purpose flour. Keep processing until a ball forms. If the dough feels too wet, you might need to add more flour a little at a time.
7. Dust your hands with some flour, then remove the dough from the food processor. Form it into a ball and dust it with more flour to prevent sticking.
8. Divide the dough into quarters. Wrap each piece in plastic wrap and let them rest in the refrigerator for 10 minutes. This resting period helps to relax the gluten, making it easier to roll out.
9. Take the first quarter of the dough and flatten it into a round disc. If it’s too wet, dust it with flour as needed to keep it manageable.
10. Using a rolling pin, roll out the dough into a rectangle. You want it thin, but not so thin that it tears.
11. Fold the right side in, then the left, and then roll again. Repeat this process about 5 times to achieve a good texture.
12. Attach the pasta roller to your stand mixer or set up your manual pasta roller. Start with the widest setting and carefully lower the dough through the roller.
13. Continue folding the edges in, like an envelope, for another 5 times while keeping the setting on the widest option.
14. Now, move to the next setting (usually #2) and pass the dough through again. Continue this process until you reach the desired thickness, usually around #3 or #4. You may need to cut the pasta sheet in half during this process.
15. If desired, switch to the linguine or angel hair attachment to cut the pasta into your preferred shape.
16. Once rolled out, place your pasta on a baking sheet lined with parchment or wax paper sprinkled with semolina or cornmeal. This prevents the pasta from sticking together. Sprinkle more semolina on top and cover with a kitchen towel.
17. Repeat the rolling process with the remaining quarters of dough, layering the sheets with parchment and sprinkling with semolina in between.
18. After all the pasta is rolled out, bring another large pot of salted water to a boil.
19. Drop the freshly made pasta into the boiling water and cook for 3 minutes. Keep an eye on it; fresh pasta cooks quickly!
20. Drain the pasta, and it’s now ready to be used in your favorite recipes!

Tips for Success

To ensure your Homemade Spinach Pasta turns out perfect every time, here are some valuable tips to keep in mind:

• Storage: Fresh pasta can be stored in an airtight container in the refrigerator for up to 2 days. If you want to keep it longer, consider freezing it.
• Freezing: To freeze fresh pasta, lay it flat on a baking sheet to freeze individually, then transfer to a freezer bag. It can last up to 3 months in the freezer.
• Pairing: This pasta pairs beautifully with simple sauces like olive oil and garlic or creamy sauces. It’s also delightful in salads!
• Serving: Serve with grated parmesan cheese and fresh herbs for extra flavor.
• Variations: Feel free to experiment by adding different herbs or spices to the dough for additional flavor!

Pairing Suggestions for Homemade Spinach Pasta

Serving Homemade Spinach Pasta opens up a world of delicious possibilities. Here are some ideas to elevate your meal:

• Simple Olive Oil Sauce: Drizzle your pasta with high-quality olive oil and sprinkle with freshly cracked black pepper and parmesan for a fresh, simple dish.
• Garlic and Herb Butter: Melt butter in a pan, toss in minced garlic, and finish with fresh herbs for a fantastic sauce.
• Seasonal Vegetables: Pair your pasta with sautéed seasonal vegetables like bell peppers, zucchini, or cherry tomatoes for a vibrant dish.
• Soups: Use your homemade pasta in hearty soups for a comforting meal. It adds a wonderful texture and flavor!
• Perfect for Gatherings: This pasta is a hit at family dinners, parties, or holiday gatherings. Everyone will be impressed by your homemade touch!
• Storage Tips: If you have leftovers, store them in an airtight container. They can be reheated in boiling water or sautéed in a pan with a bit of oil.

FAQ

Conclusion

Homemade Spinach Pasta is a delightful dish that brings together fresh flavors and a touch of culinary artistry. The satisfaction of creating your own pasta from scratch adds an extra layer of joy to mealtime. I encourage you to try this recipe and experience the pleasure of crafting your own pasta at home. It’s not just food; it’s an experience filled with love, creativity, and deliciousness!

Homemade Spinach Pasta

The ultimate comfort food, Homemade Spinach Pasta combines fresh spinach and wholesome ingredients for an easy weeknight dinner that’s both delicious and nutritious. Every bite of this fresh pasta is a delightful experience, perfect for impressing your guests or enjoying a cozy meal at home. Make it tonight!

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Prep Time 1 hour hr

Cook Time 3 minutes mins

Total Time 1 hour hr 3 minutes mins

Servings: 8 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz Spinach fresh, washed and stems removed
• 2 large Eggs room temperature
• 1 tablespoon Olive oil
• ½ teaspoon Salt
• ¾ cup Semolina flour
• 1 cup All-purpose flour plus more for handling pasta

Equipment

• Food Processor
• Pasta roller and cutter

Method

 

1. Bring a large pot of salted water to a boil. This will be used to cook the spinach.
2. Cook the spinach for about 2 to 3 minutes, until it is fully wilted. You’ll know it’s ready when it turns a vibrant green and shrinks down significantly.
3. Drain the spinach and let it cool. When it’s cool enough to handle, press out the excess water to avoid soggy pasta. Then, roughly chop it with a large knife and set aside.
4. In a small bowl, add the eggs, olive oil, and salt. Use a fork to mix them together until well combined.
5. Add the egg mixture to a food processor. Pulse a few times to combine. Then, add the cooked spinach and pulse several times until the two mixtures are combined.
6. With the motor running, slowly add the semolina flour through the tube, followed by the all-purpose flour. Keep processing until a ball forms. If the dough feels too wet, you might need to add more flour a little at a time.
7. Dust your hands with some flour, then remove the dough from the food processor. Form it into a ball and dust it with more flour to prevent sticking.
8. Divide the dough into quarters. Wrap each piece in plastic wrap and let them rest in the refrigerator for 10 minutes. This resting period helps to relax the gluten, making it easier to roll out.
9. Take the first quarter of the dough and flatten it into a round disc. If it’s too wet, dust it with flour as needed to keep it manageable.
10. Using a rolling pin, roll out the dough into a rectangle. You want it thin, but not so thin that it tears.
11. Fold the right side in, then the left, and then roll again. Repeat this process about 5 times to achieve a good texture.
12. Attach the pasta roller to your stand mixer or set up your manual pasta roller. Start with the widest setting and carefully lower the dough through the roller.
13. Continue folding the edges in, like an envelope, for another 5 times while keeping the setting on the widest option.
14. Now, move to the next setting (usually #2) and pass the dough through again. Continue this process until you reach the desired thickness, usually around #3 or #4. You may need to cut the pasta sheet in half during this process.
15. If desired, switch to the linguine or angel hair attachment to cut the pasta into your preferred shape.
16. Once rolled out, place your pasta on a baking sheet lined with parchment or wax paper sprinkled with semolina or cornmeal. This prevents the pasta from sticking together. Sprinkle more semolina on top and cover with a kitchen towel.
17. Repeat the rolling process with the remaining quarters of dough, layering the sheets with parchment and sprinkling with semolina in between.
18. After all the pasta is rolled out, bring another large pot of salted water to a boil.
19. Drop the freshly made pasta into the boiling water and cook for 3 minutes. Keep an eye on it; fresh pasta cooks quickly!
20. Drain the pasta, and it’s now ready to be used in your favorite recipes!

Notes

• Tip 1: Fresh pasta can be stored in an airtight container in the refrigerator for up to 2 days. If you want to keep it longer, consider freezing it.
• Tip 2: To freeze fresh pasta, lay it flat on a baking sheet to freeze individually, then transfer to a freezer bag. It can last up to 3 months in the freezer.
• Tip 3: This pasta pairs beautifully with simple sauces like olive oil and garlic or creamy sauces. It’s also delightful in salads!
• Tip 4: Serve with grated parmesan cheese and fresh herbs for extra flavor.
• Tip 5: Feel free to experiment by adding different herbs or spices to the dough for additional flavor!

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