Spinach Pasta Dough

Spinach Pasta Dough

Spinach Pasta Dough

Adding puréed spinach to pasta dough transforms it into a brilliant green color. Use the Spinach Dough to make any shape of pasta from Fettuccine and Pappardelle to Tortellini and Ravioli. When you use a colored (beet or spinach) dough for a stuffed pasta like ravioli, use a contrasting colored filling (like goat cheese) for a dramatic effect.

For further explanation on rolling and shaping pasta and filling ravioli, see my post: Pasta 101 and watch my video on making plain egg pasta dough. The Pasta 101 post also includes the recipe for plain Egg Pasta Dough.

Spinach Pasta Dough

I filled the above spinach ravioli with a green pea filing and served it with a light and refreshing Lemon and Olive Oil Sauce. For a contrasting color filling, use a three-cheese filling of Ricotta, Parmesan and Asiago. Both recipes are in my first cookbook on page 218 and 219.

Spinach Pasta Dough

This green fettuccine is served with a Puttanesca sauce with Tiger Shrimp. Puttanesca sauce is a tomato-based sauce with sun-dried tomatoes and mixed olives. The recipe is in my first cookbook on page 211.

Spinach Pasta Dough

Recipe by Michael SalmonCourse: PastaCuisine: ItalianDifficulty: Medium
Prep time

20

minutes
Yield in Pounds

1 1/2

Ingredients

  • 5 ounces fresh spinach

  • 2 Tablespoons plus warm water 

  • 1 large egg, slightly beaten

  • 3 1/2 cups pasta flour (semolina)

  • 1 teaspoon Kosher salt

  • 1 Tablespoon extra virgin olive oil

Directions

  • In a blender, puree the spinach, water and egg until smooth.
  • Place the flour on a clean working counter and make a well in the center. Add the spinach liquid, salt and olive oil to the center of the well and gradually mix the dry ingredients into the wet, forming a smooth-soft dough (adding additional water if necessary to make the dough soft).
  • Knead the dough 10 minutes, wrap tightly with plastic wrap and refrigerate for 1 hour.

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  1. Pingback: Pasta 101 – Chef Michael Salmon

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