spinach pasta

Spinach Pasta

Simple and healthy homemade spinach pasta. I cut it into medium ribbons and served it with a simple cherry tomato sauce.


Spinach Pasta

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I’ve made pasta a few times by hand over the last year or so (Homemade Pasta, Ravioli), but I was really excited about this version first because I got to try out my spiffy new pasta attachment for my stand mixer and second because Spinach Pasta won the poll last week and that sounded very delicious to me.

It turned out just as green as I hoped it would be!

This is definitely one of those meals that feels healthier than it is. I mean, don’t get me wrong, it’s packed with veggies, but at the end of the day it’s still a pasta which is just eggs and flour and salt. As far as pastas go though, it’s pretty healthy. The only way you could make it healthier would be to maybe sub in some whole wheat flour which you could definitely do. I wouldn’t do more than half whole wheat flour if you go that route.

Spinach Pasta

2 pounds of pasta
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spinach pasta
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Simple and healthy homemade spinach pasta. I cut it into medium ribbons and served it with a simple cherry tomato sauce.


1 package (10 ounces) frozen spinach, thawed, pressed, and chopped
4 Cups all-purpose flour
4 large eggs
1 Tablespoon water
1 Pinch of salt


1) Dethaw spinach in microwave and press out as much moisture as possible with paper towels. Dice spinach very finely or pulse in a food processor.

2) Mix spinach and flour together and then form a well with the mixture on a clean counter.

3) Add liquids to the well and slowly start working working the liquids with a fork until the flour combines with the liquids and you end up with a tight ball of dough. Knead the dough for 5 minutes.

4) Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

5) Working with 1/4 of the dough at a time, run it through a pasta machine on the lowest (widest) setting. Slowly work up the scale until you get to 6 or two away from the highest setting. If at any point the dough becomes sticky, dust it with flour.

6) Slice the pasta into wide noodles.

7) Either freeze pasta or cook it immediately in salted water for a few minutes until it floats.

Prepping the Spinach

I used frozen spinach for this and I think that it worked fine. Other than spinach, you really only need a few things.

pasta ingredients
The basics.

The key to the spinach in this recipe is to get out as much moisture as possible and chop it as fine as possible before adding it to your pasta. I defrosted mine in the microwave for a few minutes and then laid it out on a clean kitchen towel (or a few paper towels) and pressed as much liquid as possible.

You should end up with a nice tight ball or cube of spinach. Then chop it up pretty finely. The recipe recommended processing it in a food processor but that seemed kind of excessive to me, so I just chopped mine.

Worked fine!

This is a lot of spinach…

Making the dough

If you are using a stand mixer to make the dough, just combine the spinach and flour into your bowl and stir them up a bit to make sure the spinach isn’t too clumped together. Then add the eggs and water and mix with the flat beater for about 30 seconds until it comes together. Then switch to the dough hook and mix on low for about 2 minutes. Turn the dough out after that and knead by hand for a few minutes.

My dough was pretty wet so I had to add some extra flour. I probably added another 1/2 Cup of flour to get the right consistency which stiff, but pliable and not sticky at all.

If you don’t have a stand mixer, you can definitely mix this by hand. Just mix your flour and spinach together and then form your well and add your eggs. Slowly mix everything together until you end up with the exact same product which should look something like this:

pasta dough
The dough!

If you need a bit of a longer walk-through on the homemade-pasta-well thing, here’s my longer post on it!

You can completely roll this out by hand like I did in that post.

Whether or not you have a pasta roller or you do it by hand, be sure to let the dough rest for at least 30 minutes. That’ll help the dough relax a bit and make it easier to work with.


Rolling the Pasta

If you have a roller, cut your dough ball into eight equal pieces (roughly) and work on one piece at a time. If you’re doing it by hand you can probably do fourths just because you won’t be constrained by the width of the pasta roller.

If you’re using a roller, start with the widest setting and put it through a few times, folding it over in half in between passes. This kind of works to knead the dough. Three or four times through should do the trick! At the end you’re sheet should be the exact width of you pasta roller.

pasta roll
Easy stuff.

If the dough starts to stick at all, dust the sheet of pasta with flour. Then you can work it through the roller until it gets down to your desired thickness. I went with a six setting which was two away from the thinnest setting.

long and thin
Technology Rules!

Then I switched to the linguine cutter and chopped up the sheets! Again, this is all very doable by hand.

The one thing I noticed when cutting this pasta is that the cutters didn’t always cut through the strands because of the spinach so I kind of had to separate the strands by hand even after they came out of the cutter. Eventually I got the job done though!

cut pasta
Pretty perfect!

I would say that once I got started rolling it probably took me 30 minutes to roll out and cut the entire ball of dough. There was also a bit of a learning curve since it was my first time using the equipment. I’d bet I could do it in 15-20 next time.

Storing the Pasta

I tried storing the pasta two ways: frozen and refrigerated. The frozen worked a lot better. Basically I just dusted the pasta strands with flour, laid nests of pasta (like above) on a baking sheet, and then stuck them in the freezer until they freeze solid. A few hours should do the trick. Then you can carefully transfer the nests to a freezer bag and store them for a few weeks without a problem.

Cooking the Pasta

Whether you’re using fresh or frozen, cooking the stuff is about the same. Just bring a large pot of salted water (1 Tablespoon kosher per gallon is good) to a boil. When it’s boiling, add your pasta. You don’t need to thaw your frozen pasta before tossing it in. It’ll separate as soon as it hits the water. After 3 or 4 minutes all the pasta should be floating and that means it’s done!

You could serve this pasta a lot of ways. Just some butter and parmesan would be good. I decided to make a very simple cherry tomato sauce.

A really basic sauce.

I added about 1 cup of cherry tomatoes with 2 Tablespoons of olive oil to a large skillet and put it over high heat with 1 Teaspoon of red pepper flakes. If you start this right when you start the pasta they should be done at the same time.

hot tomato
Hot tomato!

I didn’t want to completely cook down the tomatoes, just heat them up and get the flavors between the oil, pepper flakes, and tomatoes to meld. When the pasta is done you can use tongs to pull it out of the water and add it straight to the pan with the tomatoes! Stir everything together and serve it up!


I think this was my most successful pasta so far. The machine really helps to make sure the pasta is uniform which helps with cooking and everything. What was interesting about this is that their was practically no difference between the fresh version and frozen version I made.

I’m actually eating the frozen version as I write this post and it’s just as good as on day one!

25 Responses to “Spinach Pasta” Leave a comment

  1. Nick, would you recommend the pasta attachment? I am looking at getting one, but want to make sure that it is worth it.

    1. Yea… I would recommend it although I've only used mine once. It's a very sturdy attachment.

      It is a bit pricey and I haven't tried it side-by-side with a tabletop pasta roller, but I was very pleased with how it worked.

      I'd say it's one of the better attachments for the KitchenAid that I've seen.

      1. Glad to hear you like the pasta attachements. I just bought a set and am very eager to try it!!!! I love what kitchen Aide has to offer…..I used to be from my old school way of doing everything by hand, but I have arthritis now and these new fangled machines sure help so I don’t have to give up my joy of cooking and baking!!! Thanks for the advice and the recipes, love them!!!

    2. I like to hand crank, I guess I'm just old school like that. The main reason though is that I like to listen to music when I cook and electric pasta rollers are too loud!

  2. Omg!!!! I really love all the pictures! It really helps and gives me the confidence that my food will come out perfect! Please continue to take photos of all your wonderful meals:) Oh! today I'm going to try to make the peach salad. I will let you know how it turns out :D!

  3. I have this post next to me as I'm using my KitchenAide attachment for the first time as well. Not sure if I'm going for spinach or just basic egg pasta for my ravioli. Thanks for the picture tour!

  4. How much pasta would you say this recipe yeilds? I decided to do homemade gifts this year and am really intriqued by your recipe.


      1. I noticed in the paragraph above the recipe you mention salt as an ingredient yet it’s not listed in the recipe. Is that due to the spinach?

      2. Heya, sorry about that. There is a pinch of salt in the recipe. Just a tiny pinch…

        Recipe updated!

      3. I took my first crack at home made pasta. I’ve been up since 4am trying to finish rolling the first batch which I made last night. Here’s the problem. . . I bought semolina flour and spinach. After an exhaustive search on line I couldn’t find a recipe that uses all semolina flour and spinach. I used the egg to flour ratio of your spinach pasta but used only semolina flour. It didn’t end well. I had to add so much water at the end of my dough just to get it even close to workable. After the fact I saw your original pasta post in which you used semolina flour sans the spinach and noticed the increase of eggs. I’ve managed to salvage my fist batch and am pretty happy with the outcome all things considered. It’s obviously not as green as yours since mine is diluted. The batch I made which yeilded a ton of dough is almost all rolled so I’m about to start my second batch but do not want to repeat first attempt mistakes. Do you have any suggestions as to ratios of egg, flour, and spinach if using only semolina flour?


      4. Heya, so I don’t think it’s gonna work with semolina flour. Semolina flour is much tougher to work with and while you probably can add enough liquid to get a dough out of it, i’m not sure that I would recommend it.

        I would just use the semolina flour to make straight egg noodles. Then grab some all-purpose flour if you want to try the spinach version. The two flours work very differently and are not really interchangeable.

        Good luck!

  5. Delicioso!!!!! I made this with fresh, steamed spinach. Served it with sautéed garlic, scallions, beets, turnips, kohl rabi, chopped spinach and broccoli. Added half a can of chopped tomatoes then sprinkled Parmesan on top. YUM!!!!!

  6. Have you ever made it with gluten-free all purpose flour? I’m new to gluten-free and suffering without my pastas so I thought I’d made my own. Before buying the attachment to my kitchenaide I want to try some out! Thanks, Katie

    1. Hi Katie, I made my first non gluten pasta yesterday and it turned out great!! I really recommend using some of the lighter tasting flours such as white rice flour, tapioca flour and potato starch…these make great pastas…..don’t forget the xanthum gum to stick it together!!!!! Making the pasta is breeze, if you haven’t bought the pasta roller and cutter, I would recommend it…..I was a skeptic at first and now I’m glad I bought it….easy as pie!!!!

  7. Made my first bunch of pasta yesterday, and it was so easy …I have the same Kitchen Aide mixer and attachment and it was a breeze…..thank you for the tips! The spinach pasta was so delicious…..I also have a daughter with celiac disease and I used non gluten flour which held up very well with one batch and then the other batch with all purpose white flour. My next batch will be whole wheat!! Very quick actually to make, I was surprised. I’ve frozen the uncooked noodles now for quick meals in small one serving batches. I’m eager to try adding other veggies into another batch of dough next time…what do you suggest? I’m on a health kick here…feelin great!!

    1. Hey Shirl! Honestly, I haven’t experimented with too many other kinds of pasta. I think you could maybe do something with a squash since it would mash into the dough easily, but I haven’t actually tried that (although maybe I will)!

      Glad you are liking homemade pasta. It is really fun. One of my favorite things to make if I have the time.

  8. This was fantastic! I have made traditional pasta before but this was amazing. If you have a Ninja I would recommend using the food processor on it. It gives it a nice consistency. I then made the pasta dough in the Ninja with the dough attachment. It really is easy! For those of you who do love an alfredo sauce this works great with the pasta.

    Thank you!

  9. I’m really excited to try this recipe! I have a package of barley flour, not sure how it ended up in my pantry, would that work? Also, could I dehydrate the noodles for storage?

    1. Hey Shawnee, Sorry for the delay. I’ve never used barley flour for pasta… not sure that it will work! I think you could definitely dehydrate or freeze these noodles though. Good luck!

  10. The sauce is intended to be mild to highlight the homemade pasta. You could just do a simple butter sauce with it also. Good luck!

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