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Homemade Spinach Pasta

Bright, fresh, and packed with flavor, this homemade spinach pasta is a vibrant twist on classic egg pasta. It pairs beautifully with light sauces like garlic butter or olive oil, but also holds up to creamy or tomato-based favorites. A fun way to sneak in extra greens!
Print Recipe
Prep Time 20 minutes
resting 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g 00 flour or all-purpose if unavailable
  • 2 eggs
  • 100 g cooked spinach well-drained and finely chopped

Equipment

  • Large mixing bowl or clean work surface
  • Fork
  • Plastic wrap
  • Rolling pin or pasta machine
  • Sharp knife or pasta cutter
  • Large pot for boiling

Method
 

  1. On a clean surface or in a large bowl, make a well in the flour.
  2. Add the eggs and spinach to the center.
  3. Mix with a fork, gradually incorporating the flour, then knead by hand for about 8–10 minutes until smooth and elastic.
  4. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
  5. Roll out and cut into your desired shape (fettuccine, tagliatelle, etc.).
  6. Boil in salted water for 8–9 minutes until al dente.

Notes

Drain the spinach well: Excess water can make the dough sticky. Squeeze it out fully before chopping.
Use a pasta machine: It helps achieve an even thinness, but a rolling pin works fine too.
Resting the dough: Don’t skip this step—it relaxes the gluten, making it easier to roll.
Color boost: For a deeper green pasta, use baby spinach or blend the spinach into a puree before mixing.
Sauce pairing: Light butter-garlic, lemon cream, or pesto complement the spinach flavor best.