Spinach pasta works great with all pasta dishes, not just ones that have spinach in the sauce. It also adds a nice bit of colour to the plate.
Ingredients Serves 2
Preparation time: 45 mins
- 1 egg
- 100 g fresh spinach leaves
- 200 g flour
The spinach replaces one of the eggs you would normally have when making plain pasta.
Making the dough:
- Cut the stalks from the spinach leaves.
- Blanche the spinach and then rinse it in cold water.
- Squeeze out all excess fluid and shape the spinach into a firm ball.
- Cut the spinach finely in one direction.
- Turn the spinach 90 degrees and then chop finely in the other direction, until the spinach is very finely chopped.
- Optionally, once you have chopped the spinach, add it and the egg to a food processor and mix well.
- Put the flour on a (preferably wooden) surface, forming a ring.
- Put the spinach and egg into the centre of the ring.
- Using a fork, start mixing the spinach and eggs into some of the flour.
- Once the spinach and eggs are incorporated use your hands to knead the dough.
- Knead until the dough is fully mixed; it should hold its shape and feel moist but not sticky. Don’t worry if all the flour hasn’t been absorbed into the mixture.
- Wrap the dough in clingfilm and leave to rest at room temperature for about 20-30 minutes.
For information on rolling the pasta, see our pasta guide.