Homemade Spinach Pasta Recipe || Soft, Green Pasta You Can Make at Home

By Rebecca St.Clair

This homemade spinach pasta recipe will transform ordinary pasta into something extraordinary. Bright, green, and full of natural flavour. This recipe will bring colour and flavour to your pasta night.

Perfect for making lasagna verde, the traditional pasta sheets for making lasagna in Northern Italy.

Made with fresh spinach and a handful of simple ingredients, it’s tender, vibrant, and perfect for pairing with your favourite sauces.

This homemade spinach pasta is quick to prepare, uses fresh ingredients, and delivers that satisfying homemade texture you can’t get from store-bought pasta. Make your pasta dishes pop with colour and nutrition!

How to store homemade spinach pasta

Fridge

Homemade spinach pasta can be stored rolled and pre-cut into pasta or just as it is to be sliced later. To store your pasta in the fridge,

• Lightly dust with flour.
• Place in an airtight container with noodles separated by parchment paper to prevent sticking.
• Store in the fridge for up to 2 days.

Freezer

Pasta can be stored in the freezer for longer storage.

• Lightly dust the pasta with flour.
• Place small long noodles into nests on a lined baking sheet. Loose pasta and sheet pasta can be placed flat on the lined baking sheet.
• Freeze for 1 hour.
• Transfer the frozen pasta to an airtight container or large freezer bags.
• Store in the freezer for up to 3 months.

Dried

Dry fresh pasta for longer shelf-stable storage.

• Dust the pasta lightly with flour.
• Hang noodles on a pasta rack or lay sheets on a clean surface.
• Allow them to dry completely for 12–24 hours in a cool, dry area. The time will depend on the size and thickness of the pasta. If drying flat on a clean surface, turn half way through
• Store in an airtight container in a cool dry area for several weeks to months.

What can I substitute spinach for in this homemade spinach pasta?

Kale

Remove the thick stems and steam before cooking. Kale will have a slightly longer cooking time to prepare.

Swiss Chard

The leaves and tender stems (chop finely) can be cooked down and used.

Beet Greens

Cook as you would the spinach in this recipe.

Collard Greens

Cook as you would the spinach in this recipe.

Frozen spinach

Frozen spinach can be used in place of the fresh spinach in this recipe.

How to make homemade spinach pasta

Forming the dough

1. To a large frying pan on medium heat add 1/4 lb of fresh spinach or 2 large handfuls.
2. Cook down stirring occasionally until reduced, soft, and wilted.
3. Transfer the spinach from the pan and purée with 1 or all 4 eggs, with an immersion blender or food processor.
4. Place 1 lb of 00-flour on a clean counter and make a large well in the centre.

5. Add the puréed spinach and 4 egg mixture to the centre of the well.

6. Whisk with a fork incorporating a little bit of the flour as you go.

7. When you have a paste like mixture, switch to your hands.

8. Start kneading the dough once most of the flour is incorporated.

9. Knead for 6 to 8 minutes. If the dough is too dry, wet you hands with a little bit of water and continue to knead this into the dough, until smooth, elastic, and slightly glossy.

10. Cover with large bowl or moist kitchen towel. Allow to rest 30 minutes.

Rolling the dough

1. Divide the dough into 6 or 8 pieces.
2. Use one portion at a time. Keep the rest of the pieces covered so they don’t dry out.
3. Flatten the dough with your hands and use either a pasta roller or a large rolling pin.
4. -If using a rolling pin, start at the centre and roll to the outer edge. Turn the dough around often to prevent sticking.
5. Once the dough is about 1/4 inch thick, fold it in half and roll it out again.
6. Continue to turn and roll until the dough is the desired thickness for your noodles.
7. — If using a pasta machine, start rolling the dough on the thickest setting.
8. Fold in thirds and roll again. Do this step twice.
9. Continue to work the dough through the rollers, lowering the settings until you have the desired thickness.
10. The pasta sheets are now ready to use to shape into noodles and cook for your favourite meal.
11. *Fresh pasta cooks faster than dried noodles. It can take anywhere from 2 to 5 minutes depending on the thickness and shape of the pasta.

Hungry for some ways to use that pasta? Try one of these!