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Spinach Egg Pasta (Pasta Verde)

Yields1 Serving

 1 10 oz. pkg. frozen chopped spinach, thawed
 2 large (or jumbo) eggs
 3 1/2 cups (14 ounces/400g) unbleached all-purpose flour

In the bowl of a food processor, whiz the spinach (don't bother squeezing it out) until relatively smooth. (Alternatively, you could chop it up finely by hand.) Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a fork to stir the eggs and spinach up a bit, then gradually start incorporating the flour from the sides of the well into the liquid. As you work more and more flour into the liquid, you could use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Just get in there with your hands and blend it all together. Don’t worry if it looks like a hopelessly rough and messy lump.


Start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more spoonfuls of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. Cover the dough with plastic wrap or a tea towel and let it relax on the counter for 30 minutes to 3 hours.


Roll the dough, in small pieces at a time if you like (or about a quarter of the dough at a time) as thinly as possible on a lightly floured surface. I took walnut-sized balls of dough and rolled them, and then ran some through the pasta machine.


If you cut it into ribbons, dry the pasta at room temperature by draping over the rolling pin or the back of a chair, or dust with flour and twist into loose nests. Store in a sealed container or bag, or freeze it fresh. Makes the equivalent to 1 lb.


dried pasta (lots).