Ingredients
Base recipe = 4 servings.
- 2 cups Mondako flour (or Tipo 00/AP)
- 5 whole eggs
- 1 bunch fresh spinach, washed & dried
- Pinch of fine sea salt
- 1 Tbsp olive oil
Chef’s tip: Pureeing raw spinach keeps the color vivid. If the dough feels sticky, dust with flour sparingly; if too firm, add a teaspoon of spinach puree or water.
Preparation
- Blend spinach until silky-smooth. Strain or press to a bright green puree (use most of the liquid).
- In a mixer bowl, combine puree and eggs. On low speed, add flour and salt, then olive oil, until a smooth dough forms.
- Knead briefly by hand, wrap, and rest 20–30 minutes.
- Roll with a pasta machine to desired thickness; cut for tagliatelle, ravioli, or lasagna.
✂️ Cut Suggestions (Spinach “Pasta Verde”)
- Tagliatelle: 6–7 mm (≈¼") wide; machine setting thin but still elastic.
- Fettuccine: 3–4 mm (≈⅛–3/16"); ideal for light cream or butter–sage.
- Pappardelle: 25–30 mm (≈1–1¼"); beautiful with slow ragù or wild mushrooms.
- Maltagliati: Irregular diamonds from trimmings; perfect for brothy beans or fish soups.
- Ravioli / Tortelli: Roll to setting #6–#7 (≈0.6–0.8 mm). Fill ~8–10 g each. Lightly mist edges; avoid over-wetting to ensure a tight seal.
- Mezzelune: 8–10 cm rounds, folded; same sheet thickness as ravioli.
- Lasagna: Sheet thickness #5–#6 (≈1 mm). Blanch 30–45 s in salted water, shock, pat dry before layering.
- Cooking times: Fresh ribbons 1–2 min; filled pasta 3–4 min (until they float + 30 s). Always finish in the pan with sauce.
- Storage: Dust lightly with semolina; refrigerate up to 24 h or freeze in layers between parchment.
| Calories | ~380 kcal |
| Protein | ~14 g |
| Fat | ~18 g |
| Saturated Fat | ~4 g |
| Carbohydrates | ~40 g |
| Fiber | ~2 g |
| Sodium | ~210 mg |
| Cholesterol | ~160 mg |