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Homemade Spinach Pasta

Homemade Spinach Pasta

The Late Night Gourmet

"Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how."
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1 h 14 m servings 568 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 97.3g
  • 31%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
  2. Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
  3. Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
  4. Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
  5. Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
  6. Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.


  • Cook's Notes:
  • If you are not using spinach, skip step 1. Use 1 1/4 cups of flour instead of 2 cups.
  • If you are not using a pasta maker, roll the dough with a rolling pin until it is thin; hand cut into desired shape.
  • Spinach pasta may require pasta maker to be 1 setting wider than you normally want because of the stickiness of the dough.
  • Removing the pasta from the boiling water with tongs will allow the pasta to keep its shape. Don't dump the whole pot of pasta into a strainer the way you might with dry, boxed pasta.

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Such a pretty pasta! This was easy to make, and looked beautiful on the plate.

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