Pasta Verde (fresh egg spinach pasta)
Cuisine: Italian

Roll the dough to the thinnest setting on the pasta machine to create gossamer sheets.

Author: Sharon Sanders, ©
  • 1 bag (6 ounces) washed baby spinach, stems removed
  • 2 large eggs, at room temperature
  • 2½ to 3 cups all-purpose flour
  • Semolina flour for dusting
  1. Place the spinach in a large skillet. Cover and cook over high heat for about 3 minutes, or until wilted. Drain and set aside to cool. Squeeze the spinach dry then chop as finely as possible.
  2. To prepare by hand: With a fork, beat the eggs and spinach in a large mixing bowl. Gradually add 2 to 2¼ cups of flour, stirring to make a soft dough. One tablespoon at a time, gradually add flour from the remaining ¾ cup, until the dough starts to clump together.
  3. Spread the remaining flour on a work surface, pushing most of it to the side. With a pastry scraper, turn the dough onto the work surface. Sprinkle lightly with some of the flour. Start kneading the dough, using the pastry scraper in one hand.
  4. Knead, adding scant amounts of flour as needed, about 5 minutes, or until the dough is as smooth as Play-Doh. All the flour may not be needed. Check the dough for air bubbles, lumps, or streaks of flour by cutting it in half with a sharp knife. Shape it into a ball, dust lightly with flour, and cover with a ceramic bowl for 30 minutes.
  5. To prepare the dough in a food processor: In the bowl of a food processor fitted with the metal blade, process the eggs and spinach until smooth. Add 2¼ cups of flour, processing until smooth. With the machine running, add 1 tablespoon of flour at a time from the remaining ¾ cup of flour. Process until the dough forms a ball. Spread the remaining flour on a work surface, pushing most of it to the side. Turn the dough onto the work surface. Proceed with hand kneading (above).
  6. To roll the pasta: Cut the dough into 6 pieces. Work with one piece at a time while keeping the others covered. Set the pasta rollers at the widest opening. Press the dough with your palm to flatten. Dust lightly with flour. Run through the rollers. Dust lightly. Fold one short side of the dough strip two-thirds over. Fold the other short end over the first fold. Feed the narrow end through the widest roller setting. Dust lightly. Continue rolling, closing the rollers one notch at a time and dusting with flour as needed. Roll to the narrowest setting, until the pasta sheet is about 4 inches wide and 1/16-inch thick.
  7. Lay the pasta sheets on cotton kitchen towels dusted with semolina flour. Sprinkle semolina flour on top. Cover with towels. Allow to sit for 30 to 60 minutes.
  8. Set a covered large pot of salted water over high heat. Set up a large bowl filled with ice water close to the cooking pot.
  9. When the water boils, add 1 tablespoon salt. Dust the flour from the pasta sheets and gently add half of the pasta sheets. Stir gently with a wooden fork. When the water returns to the boil, use a large skimmer to carefully remove the pasta to a large bowl of ice water. Continue cooking the remaining pasta. Transfer to ice water. Carefully remove pasta sheets and spread flat on damp cotton kitchen towels spread out on a work surface.
Recipe by Simple Italy at