Ingredients
Base recipe = 4 servings.
- 250 g Mondako flour (or Tipo 00 / all-purpose)
- 5 whole eggs
- 250 g fresh spinach, washed & dried
- Pinch of fine sea salt
- 15 ml olive oil
Chef’s tip: Pureeing raw spinach helps preserve a vivid green color. If the dough feels sticky, dust with flour sparingly. If it feels too firm, add a teaspoon of spinach puree or water.
History & Craft
Green pasta has long been part of refined Italian cooking, especially in regions where egg pasta traditions are deeply rooted. Spinach was often incorporated into dough not only for color, but also to create a softer, more elegant pasta suited to delicate sauces, butter, cream, and filled preparations. This recipe also connects beautifully to the broader story of Italian pasta-making traditions and regional craftsmanship.
Preparation
- Blend the spinach until silky smooth. Strain or press it into a bright green puree, using most of the liquid.
- In a mixer bowl, combine the spinach puree and eggs. Mix on low speed, then add flour and salt, followed by the olive oil, until a smooth dough begins to form.
- Knead briefly by hand until smooth and elastic. Wrap the dough and let it rest for 20–30 minutes.
- Roll with a pasta machine to the desired thickness, then cut for tagliatelle, ravioli, pappardelle, or lasagna sheets.
✂️ Cut Suggestions (Spinach “Pasta Verde”)
- Tagliatelle: 6–7 mm wide; excellent with butter, sage, mushrooms, or light cream sauces.
- Fettuccine: 3–4 mm wide; ideal for refined vegetable or cheese-based sauces.
- Pappardelle: 25–30 mm wide; beautiful with wild mushroom ragù or slow-cooked meats.
- Maltagliati: Rustic irregular cuts from sheet trimmings; perfect in brothy soups or bean dishes.
- Ravioli / Tortelli: Roll thin and seal carefully for filled pasta with ricotta, herbs, squash, or seafood mousseline.
- Mezzelune: Elegant folded half-moons using the same thin sheet thickness as ravioli.
- Lasagna: Roll to medium-thin sheets; blanch briefly and dry before layering.
- Cooking times: Fresh ribbons 1–2 minutes; filled pasta about 3–4 minutes depending on thickness.
- Storage: Dust lightly with semolina, refrigerate up to 24 hours, or freeze between parchment layers.
| 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 |