Fresh Spinach Pasta Dough

spinach dough


spinach dough
Fresh Spinach Pasta Dough Photo by Jonathan Silva

Yield: 1/2 pound   prep time: 1 hour 


  • 2 ½ cups ap flour
  • 3 eggs
  • ¼ tsp nutmeg
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 cup of fresh spinach or frozen


  1. In food processor, add the flour, nutmeg, salt and spinach.  Begin to pulse for 5-7 seconds about 2-3 times.
  2. Begin to add the eggs, one at a time and pulse 5-7 seconds about 2-3 times.
  3. Gradually add the olive oil and continue the pulsing for 5-7 seconds 10 times until all of the ingredients are combined. Dough should be sticky and the elastic.
  4. Remove from food processor and place on clean and floured work surface and knead about into a ball, wrap in plastic and let rest for 50-60 minutes.

Note: If using frozen spinach, let thaw and squeeze out the excess water.  For fresh spinach, blanch them and squeeze out the water. 




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