Make This Spinach Pasta Now, Enjoy It All Week

February 19, 2018

Have you ever wanted to make homemade pasta? Do you long for the romance of a tagliatelle cut by hand or an afternoon spent kneading, prodding, shaping floury forms? Well, then you’re in luck. Because I’m here to give you a fabulous recipe video of how to make your own spinach pasta.

It’s rather simple, really. The ingredients are few—just eggs, flour, and some wilted spinach. With some whisking and folding, you’ll very soon have a punchy green dough. Run that through a pasta machine a few times until you reach your desired thickness. Once you’ve got that beautiful green sheet of dough, it’s time to cut. In this video, we used a solid wood pasta cutter to get long, flat tagliatelle shaped noodles.

If you’re so inclined, pop out your pasta machine tonight and get cracking. If not, wait until the weekend. Homemade pasta is the perfect Sunday afternoon activity and if you give the noodles a good freeze you can eat them throughout the week.

Shop the Story

For saucy inspirations, check out a few ideas below:

Have you cut your own pasta at home? What's your favorite kind to make? Tell us all about it in the comments.

See what other Food52 readers are saying.

  • Elizabeth
  • Claire S
    Claire S
  • Suzie
  • Analida Braeger
    Analida Braeger
  • QwertyJuan
Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.


Elizabeth June 4, 2019
This is some of the best pasta porn I've ever seen.
Aside from that, listing the recipe would be quite helpful...and maybe translating the grams into ounces?
Claire S. February 22, 2018
I've seen this video a few times and always been frustrated that there isn't actually a recipe. What's the measurement of liquid to flour? Does the spinach get pureed into the egg?
Suzie February 20, 2018
can i stupidly asked if there's an exact measurement to the ingredients? or you just mix spinach egg liquid into 00 pasta flour and aim to have a neat dry dough before you laminate the dough? thanks ;)
Smaug February 20, 2018
Odd that he doesn't give a recipe, but with pasta, especially you seldom know exactly how much moisture you're adding ("one egg" isn't that exact either)- you really have to understand the feel of the dough you're making. With pasta it should be a little drier than you'd want it to roll, as it will continue to hydrate when it rests (which it really needs to do). AP flour will work fine.
Analida B. February 19, 2018
This looks excellent. I always envied people who made their own pasta, assuming it took ages and was complicated. Can I roll it out and use a pizza cutter to have long lasagna pieces?
QwertyJuan February 19, 2018
Four tips for anyone making pasta.

1. Use a food processor. Takes literally seconds to make your ball.
2. Let your dough rest before rolling. Minimum 30 minutes, preferably 2-3 hours. Wrap VERY tight in cellophane.
3. Make it drier(not DRY) than you think it needs to be. If it's too wet it will stick together after cutting.
4. If you want to save it until later?? Don't dry it. Flour it well and freeze it, works much better.