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Learning how to make fresh Spinach Pasta from scratch is well worth the time and effort! All you need is 4 simple ingredients and a craving for a big bowl of comforting pasta.
Table of Contents
- Ingredients You’ll Need
- Equipment Needed
- Tips & Tricks for Success
- How to Make Fresh Spinach Pasta
- How to Roll Out Spinach Pasta with a Pasta Machine
- How to Roll Out Spinach Pasta by Hand
- Cooking Instructions
- What to Serve with Fresh Spinach Pasta
- Storage Instructions
- More Homemade Pasta Recipes You May Enjoy:
- Fresh Spinach Pasta (Egg-Free) Recipe Recipe
If you’ve made our Authentic Homemade Vegan Pasta or our Homemade Vegan Ravioli, you’re going to love this nutrient-rich fresh pasta! It’s everything you love about whole-wheat spaghetti but with an added dose of leafy greens, antioxidants, and essential vitamins and minerals. Give this fresh pasta recipe a try for your next family pasta night!
Ingredients You’ll Need
- Frozen spinach: For this homemade pasta, you’ll need frozen and then thawed spinach. To defrost quickly, place the frozen spinach in a fine mesh sieve and run it under cool water until sufficiently warmed.
- 00 Flour: Also known as “doppio zero” flour, 00 flour is a super-finely milled Italian flour made specifically for homemade pasta and pizza dough. If you’re unable to pick up a bag at your local grocery store, purchase it online on Amazon.
- Semolina Flour: In order to add texture to the pasta dough and balance the fineness in the 00 flour, we add equal parts of Bob’s Red Mill semolina flour. It’s made from durum wheat and is coarser and higher in protein compared to flours like all-purpose flour.
- Just Egg: Most fresh pasta is made with eggs because they add richness, flavor, moisture, and protein to help bind the pasta dough together. In order to make this pasta egg-free and vegan-friendly, we used Just Egg to replace the eggs. I grew up eating authentic homemade pasta and you honestly won’t be able to taste the difference between pasta made with chicken eggs and Just Egg.
Equipment Needed
- Pasta Machine (optional but really helpful!) or rolling pin (if using the by-hand method)
- Large bowl
- Fork (for mixing the dough)
- Large pot (for cooking the fresh pasta)
- Plastic wrap or reusable wrap
- Sharp knife (only needed if cutting by hand)
Tips & Tricks for Success
Before getting started, it’s important to have a few tips and tricks in mind for the most success.
- Use room temperature Just Egg. Room temperature Just Egg will combine more easily with the other ingredients in the spinach pasta dough. If you attempt to use Just Egg straight from the fridge, it may be difficult to make a smooth, uniform dough.
- Pour in the water slowly. When making the pasta dough, it is best to add the water little by little until the spinach dough is soft and pliable. The amount of water you need will vary due to several factors including kitchen temperature, humidity, and season.
- Allow the pasta to sufficiently rest. Resting the dough for 15 minutes allows it to relax and hydrate properly. Giving it the appropriate time will make it considerably easier to roll out, making your pasta as soft and tender as possible.
- Don’t be afraid to add extra flour! To prevent the pasta sheets from sticking together or to the work surface, make sure to keep them lightly floured at all times. For added protection, we recommend keeping all of your surfaces floured, too.
- Invest in a pasta machine. In order to achieve super-thin, authentic pasta, a pasta machine is a worthwhile investment. We own the MARCATO Atlas 150 Pasta Machine and it was relatively inexpensive, but there are tons of pasta machines on the market ranging from budget-friendly to high-end. Or, if you have a KitchenAid Stand Mixer, consider investing in the pasta attachment to make different kinds of pasta like bucatini, rigatoni, fusilli, or macaroni.
How to Make Fresh Spinach Pasta
- Bring the Just Egg to room temperature. About 30 minutes before starting this recipe, set the Just Egg or similar egg substitute on the kitchen counter to allow it to warm to room temperature.
- Prep the spinach. Using your hands or by pressing with a wooden spoon in a fine mesh colander, squeeze as much water as possible from the chopped spinach.
- Combine the Just Egg and spinach. In a blender or large cup food processor, combine the spinach and Just Egg and puree until smooth.
- Whisk the dry flours together. In a large bowl, combine the 00 flour and semolina flour until well combined.
- Pour in the spinach egg mixture. Form a well in the center of the combined flours and pour in the liquid vegan egg.
- Mix to form a rough pasta dough. Using a fork, mix the Just Egg into the flour until you can’t mix anymore. The pasta dough mixture will be pretty chunky and dry.
- Hydrate the dough with water. Using clean hands, mix in the water, a tablespoon or two at a time, until a smooth dough forms. If the pasta dough is sticking to your hands, add additional flour until smooth and elastic. Or, if the dough is dry, add additional water, one tablespoon at a time, until soft and pliable.
- Knead the dough. Turn the fresh spinach pasta dough out onto a clean, floured work surface. Knead the dough until the dough springs back when you poke it with your finger.
- Rest the dough for 15 minutes. Once the dough is soft and pliable, form the spinach pasta dough into a smooth ball. Wrap it tightly in plastic wrap or reusable wrap, then allow the dough to rest at room temperature for 15 minutes.
How to Roll Out Spinach Pasta with a Pasta Machine
- Flour a clean work surface beforehand. Once you roll out the spinach pasta using the pasta machine, you will need to rest the pasta on a clean surface as you go. We recommend flouring a clean work surface or lightly dusting a few lint-free linen kitchen towels and setting them aside for this purpose.
- Feed the dough through the rollers. Set your pasta machine selector to “0” and feed a lump of dough through the rollers. Repeat this process twice, then fold the ends of the spinach pasta inward to meet allowing the pasta to become a rectangular shape. Once the pasta is in a rectangular shape with sharp edges, feed it through the machine three more times to get it as thin as possible. If it begins to stick at all, dust the dough with additional flour.
- Adjust the thickness of the pasta sheets as needed. In most standard pasta machines, setting 0 or 1 is the thinnest setting and 9 or 10 is the thickest. You will need to adjust the thickness of your pasta depending on the recipe. For example, when we make our Herbed Ricotta Ravioli, we like to use setting 7 and when we make fettuccine, we like to use setting 5. Start with running the pasta through setting 1, then setting 2, and continuing until your desired consistency is reached.
- Cut the pasta. Lightly dust the pasta dough once more, add the cutting rollers onto the pasta machine, then feed the pasta through one last time to cut the pasta into your desired shape.
- Set the pasta aside to dry out. As you cut the pasta, set it aside on the dedicated floured work surface. Allow it to dry out slightly (for about 30 minutes) before cooking.
How to Roll Out Spinach Pasta by Hand
- Roll the pasta dough into one long piece. Flour a clean work surface, then roll the pasta dough into one long piece.
- Fold each end of the dough inward. Take both ends of the pasta dough and fold them inwards to meet each other.
- Roll out the dough again. Roll the dough into a large rectangle that is so thin you can see your hands through it.
- Cut the pasta. Lightly sprinkle the pasta dough with flour, then cut the dough into your ideal shape.
- Set the pasta aside to dry out. Once the pasta is cut into your desired shape, let the pasta sit out for about 30 minutes until slightly dried out.
Cooking Instructions
- Boil a large pot of water. Bring a large pot of water to a boil. Once boiling, generously salt the water, then add in the fresh pasta and cook for 2-4 minutes, depending on the pasta’s thickness (thinner pasta will take less time to cook and vice versa).
- Drain the pasta. Cook the pasta until al dente, then drain, reserving up to 1 cup of pasta water to combine with a pasta sauce of choice, as needed.
- Serve as desired. Serve this delicious homemade pasta as is, or paired with your favorite pasta sauce, roasted veggies, plant protein, or as desired.
What to Serve with Fresh Spinach Pasta
Fresh pasta makes a delicious first or main course. When serving, we like to keep the flavor additions simple so the mild, earthy flavor in the spinach can shine through. Below, choose from a few of our favorite pasta sides and pasta dishes to complete the meal. Plus, aside from our one-pot meals, any of our pasta recipes that call for store-bought pasta can be substituted with fresh spinach pasta, as desired.
Sides
Pasta Dishes to try with Fresh Pasta
- Vegan Sausage Pasta with Broccoli Rabe
- Easy Garlic and Herb Pasta
- Pasta Primavera
- Easy Roasted Vegetable Pasta
Can I make fresh pasta in advance?
Fresh spinach pasta dough can be refrigerated or frozen in advance until ready to use. To do so, form the dough into a ball, lightly flatten it into a disc, then tightly wrap it in a few layers of plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month.
Storage Instructions
Once cooked, homemade pasta can be refrigerated in an airtight container for up to 3 days. To prevent sticking, keep the pasta coated in pasta sauce or a light drizzle of olive oil.
More Homemade Pasta Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Fresh Spinach Pasta (Egg-Free) Recipe
- Total Time: 48 minutes
- Diet: Vegan
Description
Learning how to make fresh Spinach Pasta from scratch is well worth the time and effort! All you need is 4 simple ingredients and a craving for a big bowl of comforting pasta.
Ingredients
Spinach Pasta
- 5-ounce package frozen spinach, thawed and chopped
- 1/4 cup + 2 tablespoons room temperature Just Egg
- 125 grams 00 flour
- 125 grams semolina flour
- About 50ml warm water, or as needed
Vegan Butter Sauce (optional)
- 1/2 cup vegan butter, divided
- 1/2 medium onion, minced (or shallots)
- 8 ounces sliced shiitake mushrooms
- 6 large garlic cloves, chopped
- 1/4 teaspoon red pepper flakes, or as desired
- ¼ cup vegan parmesan cheese
- 1–2 tablespoons fresh lemon juice
- 1/4 cup fresh chopped basil
- 2 tablespoons fresh chopped parsley
- Salt and black pepper, as desired
Instructions
Spinach Pasta
- Bring the Just Egg to room temperature. About 30 minutes before starting this recipe, set the Just Egg or similar egg substitute on the kitchen counter to allow it to warm to room temperature.
- Prep the spinach. Using your hands or by pressing with a wooden spoon in a fine mesh colander, squeeze as much water as possible from the chopped spinach.
- Combine the Just Egg and spinach. In a blender or large cup food processor, combine the spinach and Just Egg and puree until smooth.
- Whisk the dry flours together. In a large bowl, combine the 00 flour and semolina flour until well combined.
- Pour in the spinach egg mixture. Form a well in the center of the combined flour and pour in the liquid vegan egg.
- Mix to form a rough pasta dough. Using a fork, mix the Just Egg into the flour until you can’t mix anymore. The pasta dough mixture will be pretty chunky and dry.
- Hydrate the dough with water. Using clean hands, mix in the water, a tablespoon or two at a time, until a smooth dough forms. If the pasta dough is sticking to your hands, add additional flour until smooth and elastic. Or, if the dough is dry, add additional water, one tablespoon at a time, until soft and pliable.
- Knead the dough. Turn the fresh spinach pasta dough out onto a clean, floured work surface. Knead the dough until the dough springs back when you poke it with your finger.
- Rest the dough for 15 minutes. Once the dough is soft and pliable, form the spinach pasta dough into a smooth ball. Wrap it tightly in plastic wrap or reusable wrap, then allow the dough to rest at room temperature for 15 minutes.
How to Roll Out Spinach Pasta with a Pasta Machine
- Flour a clean work surface beforehand. Once you roll out the spinach pasta using the pasta machine, you will need to rest the pasta on a clean surface as you go. We recommend flouring a clean work surface or lightly dusting a few lint-free linen kitchen towels and setting them aside for this purpose.
- Unwrap and divide the dough. Unwrap the dough and cut it into 8 equal pieces so that it’s easier to work with. Take 1 piece and wrap the rest back up in the plastic wrap.
- Feed the dough through the rollers. Lightly dust your piece of dough with flour. Set your pasta machine selector to “0” and feed a lump of dough through the rollers. Repeat this process twice, then fold the ends of the spinach pasta inward to meet allowing the pasta to become a rectangular shape. Once the pasta is in a rectangular shape with sharp edges, feed it through the machine three more times to get it as thin as possible. If it begins to stick at all, dust the dough with additional flour.
- Adjust the thickness of the pasta sheets as needed. In most standard pasta machines, setting 0 or 1 is the thickest setting and 9 or 10 is the thinnest. You will need to adjust the thickness of your pasta depending on the recipe. For example, when we make our Herbed Ricotta Ravioli, we like to use setting 7 and when we make fettuccine, we like to use setting 5. Start with running the pasta through setting 1, then setting 2, and continuing until your desired consistency is reached.
- Cut the pasta. Lightly dust the pasta dough once more, add the cutting rollers onto the pasta machine, then feed the pasta through one last time to cut the pasta into your desired shape.
- Set the pasta aside to dry out. As you cut the pasta, set it aside on the dedicated floured work surface. Allow it to dry out slightly (for about 30 minutes) before cooking.
How to Roll Out Spinach Pasta by Hand
- Unwrap and divide the dough. Unwrap the dough and cut it into 8 equal pieces so that it’s easier to work with. Take 1 piece and wrap the rest back up in the plastic wrap.
- Roll the pasta dough into one long piece. Flour a clean work surface, then roll the pasta dough into one long piece.
- Fold each end of the dough inward. Take both ends of the pasta dough and fold them inwards to meet each other.
- Roll out the dough again. Roll the dough into a large rectangle that is so thin you can see your hands through it.
- Cut the pasta. Lightly sprinkle the pasta dough with flour, then cut the dough into your ideal shape.
- Set the pasta aside to dry out. Once the pasta is cut into your desired shape, let the pasta sit out for about 30 minutes until slightly dried out.
Cooking Instructions
- Boil a large pot of water. Bring a large pot of water to a boil. Once boiling, generously salt the water, then add in the fresh pasta and cook for 2-4 minutes, depending on the pasta’s thickness (thinner pasta will take less time to cook and vice versa).
- Drain the pasta. Cook the pasta until al dente, then drain, reserving up to 1 cup of pasta water to combine with a pasta sauce of choice, as needed.
- Serve as desired. Serve this delicious homemade pasta as is, or paired with your favorite pasta sauce, roasted veggies, plant protein, or as desired.
Vegan Butter Sauce
- Melt the butter. Melt 3 tablespoons of the vegan butter in a large, high-sided skillet over medium heat.
- Cook the onions or shallots. Add the onion and cook, stirring frequently, until softened and fragrant, about 3 minutes.
- Add in the mushrooms, garlic, and red pepper. Stir in the mushrooms, garlic, and red pepper flakes. Cook, stirring occasionally until the mushrooms are browned and tender, about 5 minutes.
- Add the remaining butter. Lower the heat to medium-low. Add the remaining butter and stir until melted.
- Add parmesan and pasta water. Whisk in the vegan parmesan, and ½ cup of reserved pasta water until the sauce is emulsified.
- Add cooked pasta. Add the pasta and toss to coat with the sauce. If the sauce is too tight, add in more of the starchy pasta water. Keep in mind, that the sauce will thicken with time.
- Remove from heat. Stir in the herbs and lemon juice. Season with salt and pepper to taste, and enjoy!
Notes
- If you would like to prep this dough in advance, after kneading then dough, wrap it in plastic wrap and place it into the refrigerator. Remove it from the refrigerator and allow it to come to room temperature before using.
- Once cooked, homemade pasta can be refrigerated in an airtight container for up to 3 days. To prevent sticking, keep the pasta coated in pasta sauce or a light drizzle of olive oil.
- In order to achieve super-thin, authentic pasta, a pasta machine is a worthwhile investment. We own the MARCATO Atlas 150 Pasta Machine. If you have a KitchenAid Stand Mixer, consider investing in the pasta attachment.
- Prep Time: 45 minutes
- Cook Time: 3 minutes
- Category: Entree, Pasta
- Method: Stovetop
- Cuisine: Italian
