The ‘how to’ I wrote for making fresh pasta did mention spinach pasta, but didn’t really go into the details. I took some pictures when I recently made spinach tagliatelle with white ragù so now I can show step by step how to make fresh home-made spinach pasta from scratch. Spinach pasta can be used for all kinds of pasta such as tagliatelle, lasagne or ravioli.
Ingredients per person: 1 egg, 100 grams (3/4 cup) of semolina flour, 50 grams (2 oz) of fresh spinach.
You can go as high as 100 grams (4 oz) of fresh spinach, but then you will need more than 100 grams (3/4 cup) of flour.
Start by washing the spinach. Put it in a pot with just the water that clings to the leaves, cover and bring to a boil over high heat. Lower the heat as soon as it starts to boil and cook for 3 minutes.
Drain in a colander and push down on the spinach to squeeze out some of the moisture.
Put the spinach on an old kitchen towel.
Squeeze as much water out of the spinach as possible.
Put the spinach into the food processor with the egg(s).
Process until smooth. Use a blender (with higher speed) instead of a food processor if you want it to be completely smooth. I don’t mind the ‘rustic’ look, though.
Now add the flour and process with the ‘pulse’ button until you obtain a dough that is only slightly sticky. Don’t add all the flour at once but start with around 80-90%, you can always add more if needed.
Knead the dough with your hands for about 5 minutes until the dough is very smooth and pliable.
Now make pasta as you normally would.