Recipe Overview
Spinach pasta dough, or pasta verde, is a foundational colored fresh pasta dough. Raw spinach puree contributes vivid green color and a delicate vegetal flavor while whole eggs provide structure, elasticity and richness. The dough can be rolled into ribbons, laminated for filled pasta or used as fresh lasagna sheets.
Ingredients
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Mondako Flour / Tipo 00 / All-Purpose Flour — 250 gall_purpose_flour
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Whole Eggs — 5 wholeTC-EGG-WHOLE-001 · whole_eggs
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Fresh Spinach — 250 g · washed and driedbaby_spinach
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Fine Sea Salt — pinchSPICE-SALT-0001
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Extra Virgin Olive Oil — 15 mlOIL-0001
Preparation
- Prepare the spinach. Wash and dry the spinach thoroughly. Blend the raw spinach until silky smooth. Strain or press only as needed to create a vivid green puree while retaining enough moisture for the dough.
- Begin the dough. Add the spinach puree and whole eggs to the mixer bowl. Mix briefly on low speed so the egg and spinach become uniform before the flour is incorporated.
- Add the flour and seasoning. With the mixer running on low, gradually add the Mondako flour, Tipo 00 or all-purpose flour and the fine sea salt. Add the extra-virgin olive oil as the dough begins to come together.
- Develop the dough. Mix only until a cohesive mass forms. Transfer to the work surface and knead briefly by hand until smooth and elastic. Avoid adding unnecessary flour, which can make the finished pasta heavy.
- Rest. Wrap the dough tightly so the surface cannot dry. Rest for 20–30 minutes. This allows the flour to hydrate and the gluten to relax before rolling.
- Roll. Divide the dough into manageable portions, flatten each portion and pass it progressively through the pasta machine until the required sheet thickness is reached.
- Cut or fill. Use the sheets for tagliatelle, fettuccine, pappardelle, maltagliati, ravioli, tortelli, mezzelune or lasagna. Dust lightly only when necessary to prevent sticking.
Chef Technique
Raw spinach helps preserve a vivid green color. The exact water content of spinach and the absorption of the flour can vary, so evaluate the dough by touch. If it is sticky, add flour sparingly. If it is too firm, add a very small amount of spinach puree or water rather than forcing the dough through the rollers.
Professional Production
For consistent kitchen production, weigh the edible egg whenever possible rather than relying only on shell count. Five large eggs are represented operationally as approximately 250 g edible egg for inventory planning, while the visible recipe retains the original five-egg formula.
Cut Suggestions
- Tagliatelle: 6–7 mm
- Fettuccine: 3–4 mm
- Pappardelle: 25–30 mm
- Maltagliati: irregular rustic cuts
- Ravioli / Tortelli: thin sheets
- Lasagna: medium-thin sheets
Storage
Keep the finished dough tightly wrapped and refrigerated under the operation's approved fresh-pasta controls. Rolled or cut pasta should be lightly dusted to prevent sticking. Freeze shaped pasta in a single layer before packaging when freezing is appropriate for the final format.
| Calories | ~380 kcal |
| Protein | ~14 g |
| Fat | ~18 g |
| Saturated Fat | ~4 g |
| Carbohydrates | ~40 g |
| Fiber | ~2 g |
| Sodium | ~210 mg |
| Cholesterol | ~160 mg |