Spinach Pasta

Preparation Time: 45 minutes


  • 12 ounces semolina flour
  • 4 ounces bread flour
  • 2 cups spinach
  • 1 cup eggs
  • 1 tablespoon olive oil


  1. In a large bowl, mix together both the flours.
  2. Bring a large pot of salted water to a boil and set up an ice bath next to the stove.
  3. Blanche spinach in rapidly boiling water for 30 seconds until color has turned a beautiful dark green. Remove spinach with a sieve or spider and dump into ice bath. Stir spinach around to cool for 30 seconds. Remove spinach and place on a paper towel. Dry spinach as thoroughly as you can by wrapping the paper towel around it a squeezing the water out. Remove spinach and place in a small food processor with a blade. Add the eggs and olive oil and process for 60 seconds and the eggs have picked up the green tint of the spinach.
  4. Make a well in your flour mixture and pour eggs into well. Using a fork, fold flour into eggs and mix together until a loose ball is formed. Dump the flour onto a board or counter with bench flour sprinkled on it. Knead the dough until smooth, adding flour to the bench if dough sticks to your hands.
  5. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  6. Remove and process dough into pasta as desired.
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