Spinach Pasta Dough
It's vibrant green color, lovely flavor and aroma make spinach dough one of my favorites. You will often find this in both filled and non filled pasta. One of the most iconic uses of this dough is lasagna alla bolognese from Emilia-Romagna. It also is amazing for tortellini or linguini.
When it comes to the spinach the amounts can vary based on your local spinach, the tenderness of the leaves or if bought fresh versus frozen. If you like more or less you can adjust but the below is a nice guide.
You will find some recipes strain the egg and spinach mixture to make for a smoother dough. Personally prefer not to because I like the rustic nature and also think the overall taste is better if left in.
For this dough you can use all pasta flour or a mixture of semola flour. I like to use half semola because it adds a nice bite and flavor.
For portioning, I do 100g of flour for 2 people for a starter. For a main course, I do 100g per person.
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- 100 g Tipo 00 Flour
- 100 g Semola (semola di gran duro rimacinata)
- 100 g Spinach leaves (See notes above)
- 2 Large egg (room temperature)
- 2 tbsp Water (room temperature)
- Blanch the spinach
Thoroughly wash the spinach to remove any sand or dirt. Bring a small pot of water to a boil and add the spinach. Allow to cook for 1-2 minutes or until tender. Remove from the water and place in a large bowl of ice water to stop the cooking. Allow to cool then thoroughly drain off all the water using a cheesecloth or kitchen towel.
- Prepare the pasta dough
Using an immersion blender or food processor blend the spinach and eggs. Make a well with the flour, ensuring the sides are high enough to hold the egg. Add the egg mixture and start to combine. Gradually bring in more flour from the sides until a shaggy dough forms. The dough should be stiff but pliable. If the dough is too dry add a few drops of water. If too wet, add a dusting of flour.
Knead the dough for 5 minutes or until elastic and smooth.
Wrap and set in the fridge for 30 min