Spinach Pasta

One of my favorite things to make (and eat!) Kneading in stand mixer is optional. I've hand kneaded this before and it was not too difficult.



  • 1 (8-10 ounce) package fresh spinach

  • 2 large eggs

  • 2 cups all-purpose flour, or as needed

  • 1/2 teaspoon fine salt

  • 2 teaspoons olive oil, plus more for step 1

  • semolina flour, for dusting


  1. Heat a few drops of olive oil in a saucepan over medium heat. Add spinach and cook until leaves start to wilt and turn dark green. Strain and let cool enough for you to wring it in towel without hurting your hands. Wrap spinach in a clean, dry towel and squeeze out as much liquid as you can.

  2. Puree spinach and eggs in a blender.

  3. (If using a stand mixer) Transfer flour, salt and oil, and spinach in a stand mixer. Using dough hook attachment, knead until dough is smooth.

  4. (If hand kneading) Pile flour onto your work surface. Make a large well in the center; add salt, 2 teaspoons oil, and the liquid spinach mixture. Stir some flour into the well until liquid is mostly absorbed. Gather in enough flour to form a shaggy dough. Knead dough for a few minutes until smooth. Add extra flour or water if needed.

  5. Wrap dough in plastic wrap and refrigerate for at least 1 hour (I do mine overnight).

  6. Cut dough into 4 pieces; keep 3 pieces wrapped in plastic. Roll 1 piece into a tube and press down into a rectangle enough to fit your pasta roller. Dust with semolina flour.

  7. Run dough twice through a stand mixer fitted with a pasta attachment using the thickest setting. Dust with semolina. Everytime you decrease thickness by 1 setting, you should run pasta sheet through 2 times until you reach desired thickness. Dust with semolina if sticky and clean up any edges as needed.

  8. Cut pasta sheets in half lengthwise and sprinkle with semolina. Let dry for 15 minutes. Repeat for 3 remaining pieces. Run each sheet through the fettuccine setting and dust with more semolina.

  9. Bring a large pot of lightly salted water to a boil. Cook fresh pasta until tender, 30 to 60 seconds. Drain most of the water and mix pasta with desired sauce.


© 2020 Serena Dalrymple