This pasta dough isn’t just beautiful to look at, but it’s dyed naturally with spinach puree and packed with extra nutrients. I like to serve this up in a simple way with fresh mozzarella or burrata and cherry tomatoes to give it the colors of the Italian flag!
Like always with pasta dough, you may need to add extra flour if the dough seems too sticky – and if it seems too firm, you can always add a splash of water.
Green Spinach Pasta Dough
For the spinach puree:
- 5 ounces fresh spinach
- For the spinach puree: Bring a medium pot of water to a boil. Prepare a medium bowl with ice and water. Add the spinach to the boiling water, and allow to cook for 1 minute, until deeply green and tender. Using a slotted spoon or spider, transfer the spinach to the bowl of ice to stop it from cooking. When the spinach is no longer hot, add all of it to a kitchen towel and squeeze to drain out the excess water. Place the drained spinach in a blender, food processor, or use a hand immersion blender, and puree until smooth.
- For the pasta: In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs, egg yolks, and spinach puree. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.
- When the dough gets too firm to mix with the fork switch to mixing with your hands. Knead the dough for 5 to 6 minutes or until it is smooth and pliable. If the dough seems too sticky, add an extra tablespoon of flour. Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes.
- If using a pasta roller: Divide the dough into 4 pieces. Starting with the machine set to the widest setting, pass the dough through the rollers. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into fettuccine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough.
- If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle a bit on your rolling pin as well. Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough. (At this point the pasta can be transferred to a sealable plastic bag and frozen for up to 3 months; do not defrost before cooking.)
- Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute; fresh pasta cooks very quickly. As soon as it is just al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce, loosen with some of the reserved cooking water as needed and serve immediately.