Spinach Pasta

Preparation info

  • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About


For 2 Servings

  • ½ pound fresh spinach leaves (about 1 cup packed), torn into smaller pieces
  • 1 large egg
  • 1½ to 2 cups unbleached (all-purpose) flour
  • Pinch salt


I know that most recipes for spinach pasta call for cooked spinach, but the color—dark green—has never appealed to me. We found that if you puree fresh spinach with the egg and use the raw spinach liquid, the dough will be bright leaf green and the cooked noodles will be even brighter in color. After all, you are cooking the spinach for the first time, not the second.

So, puree the spinach and egg in a food processor or blender and proceed as directed. Add as much flour as you need for a stiff dough, as the spinach will continue to give off moisture as the dough rests. Experience is the best teacher with this particular pasta dough. I think you will love the color!