Fresh spinach pasta
- April 2021
- Serves 6 (makes about 600g)
- Hands-on time 15-30 min (using a food processor) or 1 hour (by hand), plus 30 min resting
Welcome the spring weather by making fresh homemade green spinach pasta – either in a food processor or by hand.
Now make this recipe for wild garlic ravioli using your fresh pasta – it’s spring on a plate and totally worth the effort.
- 6.8g (1.4g saturated)
- 50.8g (0.8g sugars)
- 200g spinach, washed and drained
- 2 large free-range eggs
- 2 tbsp olive oil
- 400g Italian ‘00’ flour, plus extra to dust
- Semolina flour to dust (optional)
You’ll also need
- A clean tea towel
- Put the spinach in a large pan covered with a lid, then cook gently for 1-2 minutes until it starts to wilt. Stir so all the leaves wilt, then drain in a colander, using a wooden spoon to push out any excess moisture. Put the leaves in a clean tea towel, gather up the sides and squeeze out as much water as possible. Roughly chop.
- To make by the pasta dough in a food processor: Whizz the spinach in the processor briefly, then add the eggs and oil and whizz again until smooth. Add the flour, whizzing until the mix comes together to form a firm dough. You may need a little extra flour or a little water (see Know-how). Knead briefly until smooth and silky.
- To make the pasta dough by hand: Finely chop the spinach and mix with the eggs and oil until smooth. Sift the flour onto a clean work surface to form a mound. Make a well in the centre, then pour the spinach mixture into the well. With your fingers, gradually incorporate the flour into the wet ingredients. Make circular stirring motions and bring increasing amounts of flour into the centre of the mound. When the dough has come together and has a good texture, it’s ready – you may not need all the flour (see Know-how). Once the flour is incorporated, knead the dough as if making bread – it needs to be smooth and silky, and spring back to the touch.
- Wrap the dough well to prevent it from drying out, then set aside to rest for 30 minutes (see Make Ahead).
Make the pasta dough up to a day ahead. Wrap well to stop it drying out, then chill. Bring to room temperature at least 2 hours before rolling. Or freeze the dough in an airtight container for up to 3 months. Defrost overnight at room temperature, then roll and shape as in the recipe.
If the dough is too sticky to handle, knead in more flour, a little at a time, until the dough is smooth and elastic. If it’s a little dry, add a splash of water and knead until smooth and elastic.
Foraging for wild garlic: Wild garlic grows between March and June. You’ll probably smell it as you get near, especially if you’re walking through a patch. Look for clusters of broad, pure green spearhead-shaped leaves growing in damp areas of deciduous woodland, often close to water – and often near bluebells. If it’s flowering, you’ll see pretty white petalled flower heads sitting on a single stem shooting up from connected leaves. If you’re at all unsure, rub a leaf between finger and thumb to release the garlicky aroma.
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