How to Make Fresh Spinach Pasta Dough at Home

Today , I'm showing you how to make a bright green spinach pasta dough .

I have officially made it to day three of past week , giving myself a big old pat at the back .

All right .

To start off , you'll need about 100 and 80 g of fresh spinach blanch that off in a pot of boiling water .

It only needs about 30 seconds to wilt down .

And from there , you just need to transfer it to a bowl of cold water .

Once the spinach is cool , remove it from the water and using clean hands , squeeze the excess water out of the spinach , add a bit of salt to the spinach and then crack in two eggs .

From here .

You can use a hand blender like I'm using here or you can transfer this into a little smoothie blender and blitz until smooth .

The only other ingredient you need to make this pasta dough is two cups of flour , spread the flour out onto a clean work surface and use your hands to make a little well , pour the spinach puree and egg mixture into the well and then using a fork , begin to whisk the flour from the sides into the spinach mixture .

Keep slowly incorporating the flour until the pasta dough is thick enough to be worked by hand .

Once the dough has come together , need for about 10 minutes , you'll know it's done when the dough is smooth and it rebounds when a finger is pressed into the surface , wrap up your dough in some cling film and let it rest for a minimum of 30 minutes .

Once the dough has rested , cut it in half so that you have more manageable portions to work with , roll it out into a small rectangle .

Then just like we did in the plain pasta video , which if you haven't seen , I will link to above and in the description box below , we are going to eliminate the dough three times .

So fold the pasta in thirds , then roll it out , fold it in thirds again and roll it out and repeat this all one more time after this , leave the dough to rest for a minute so that the gluten can relax and then begin to roll out your pasta .

They say it should be thin enough that you can read a love letter through it .

But I have never received one of those .

So I'm just gonna go ahead and use one of those threatening TV license letters that they keep sending me .

Uh It's harder to see that the pasta with spinach in it , but I can still kind of see through it .

So I know it's good to go .

Now , I'm going to fold the pasture over onto itself a few times and that makes it easier to cut into nice uniform strips , pull the strips apart and flour them lightly to keep them from sticking to each other .

And from here you can place the spinach pasta in an airtight container and keep it in the fridge or freezer .

Or you can cook it straight away to cook it .

Get it in a pot of boiling salted water and cook for about three minutes .

I'm serving mine with a super basic sauce I'm making using olive oil , garlic and a bit of leftover pasta water .

Once you add in your pasta water and toss the pan a few times , you'll see that the oil water and starts from the pasta start to form an emulsion which makes a really nice simple sauce from here .

I'm adding in a little bit of spinach then topping this all off with some fresh ricotta if you're thinking , oh no , I don't have ricotta who has ricotta just kicking around .

Well , if you have milk and a lemon or some vinegar , you can make your own .

It is actually really easy and I will put a link to my video on how you can make it at home down below .

Now , I'm just adding a few chili flakes , some sea salt and of course , a bit more olive and that's it .

This was actually like unbelievably delicious .

The ricotta and chili just is so good .

You should definitely make this if you like this video and want to see more content like this .

I'm gonna be making pasta recipes all week .

So consider subscribing and of course , feel free to get in touch with me on Instagram at chef studio underscore .