If you’ve ever dreamed of twirling emerald ribbons of Homemade Spinach Tagliatelle that taste as luxurious as they look, you’re in the right kitchen. This guide shows you how to transform simple ingredients into silky, springy, fresh pasta with a vibrant green hue and restaurant-level finish. From blanching and squeeze-drying spinach to dialing in the perfect flour blend and rolling thickness, you’ll learn every detail that turns a good pasta night into a signature dish.
What Homemade Spinach Tagliatelle
Tagliatelle is a classic ribbon pasta traditionally cut to a modest width (often ~6 mm), sturdy enough for hearty sauces yet refined enough to twirl gracefully. When you enrich the dough with spinach, you get tagliatelle verdi—a green pasta with a fresh, subtly vegetal aroma and a dramatic color that pops on the plate. It pairs beautifully with buttery tomato sauces, mushroom pan sauces, lemon-herb butter, and, of course, rich ragù.
Quick compare:
- Tagliatelle vs. Fettuccine: Very similar ribbons; tagliatelle is traditionally slightly wider, depending on the reference, but the difference is minimal in home kitchens.
- Tagliatelle vs. Tagliolini: Tagliolini is notably thinner and lighter; it suits delicate sauces.
Ingredients for Homemade Spinach Tagliatelle
Flour
- 00 flour (finely milled) yields silky, elastic dough that’s easy to roll thin.
- A 00 + semolina blend adds a pleasant bite and helps strands stay separate.
- All-purpose flour works, but it’s less predictable across brands—if you have 00, use it as your base.
Suggested starting blends (by weight):
- Classic silk: 100% 00 flour
- Silk + bite: 80–90% 00 + 10–20% fine semolina
Spinach
- Fresh baby spinach delivers a bright, clean flavor.
- Frozen spinach works very well—just thaw and squeeze extremely dry (measure after squeezing).
- You can mince the spinach very finely or purée it for a uniform, vivid green dough.
Eggs
- The classic Italian home-pasta rule of thumb is about 1 egg per 100 g flour, then adjust for spinach moisture. Using an extra yolk or two contributes richness and color.
Salt & Olive Oil (Optional)
- A pinch of salt in the dough is optional—most pros prefer to rely on well-salted cooking water and seasoning in the sauce.
- A teaspoon of olive oil can make the dough slightly more supple, but it’s not required.
The Science of That Vivid Green
The enemies of green are time, heat, and acidity. Blanching the spinach quickly and shocking it in ice water locks in color by stabilizing chlorophyll. Squeezing out excess water prevents grayish dough and helps you control hydration. During cooking, keep timing short and finish pasta in the sauce promptly—overcooking dulls color and softens texture.
Color-max tips:
- Blanch spinach ~30 seconds, then ice bath.
- Squeeze until your hands tire—then squeeze once more.
- Purée for uniform hue; mince if you want flecks.
Tools & Setup
You can make this dough completely by hand—sfoglia style—or use a food processor or stand mixer to speed things up.
Helpful gear:
- Digital scale (precision matters)
- Food processor or stand mixer, or your hands
- Pasta roller/cutter (hand-crank or stand-mixer attachment)
- Bench scraper/knife, plastic wrap, large board
- Fine semolina or rice flour for dusting
- Drying rack or a floured sheet/tray for forming nests
Dough: Three Reliable Methods
Food Processor (fastest)
- Add flour (and semolina if using), pulse once.
- Add spinach and eggs; pulse until a shaggy, cohesive mass forms.
- Turn out; knead by hand 1–2 minutes to smooth. Wrap and rest.
By Hand (classic)
- Mound flour on a board; make a well.
- Beat eggs with spinach; pour into the well.
- Gradually drag flour inward with a fork, then switch to your hands.
- Knead 8–10 minutes to a smooth, elastic dough. Wrap and rest.
Stand Mixer (hands-off)
- Add flour to the bowl; whisk in salt.
- Add eggs + spinach; mix on low with dough hook until cohesive.
- Knead 2–3 minutes on low; finish with 1 minute by hand. Wrap and rest.
Rolling, Thickness, and Traditional Width
Thickness: Roll sheets to ~1.3–1.5 mm. Different machines label settings differently; your goal is a sheet that’s translucent at the edges but still sturdy.
Cutting: For tagliatelle, the traditional width is roughly 6 mm, though many home cooks use 6–8 mm. Dust sheets lightly with semolina to prevent sticking, roll into loose logs, and cut into ribbons. Shake strands to separate; form nests on a floured tray.
Pro tip: Roll each sheet twice on the final setting for a silkier surface that clings to sauce.
Cooking Fresh Spinach Tagliatelle
- Bring a large pot of well-salted water to a rolling boil.
- Add nests and stir gently to separate.
- Timing: 1½–3 minutes for fresh pasta (slightly longer if cooked from frozen).
- Reserve a cup of pasta water. Transfer ribbons to sauce just shy of done and finish in the pan, adding splashes of starchy water to emulsify.
The Saucing Roadmap: Pairing Ideas
Match sauce weight to noodle width and texture. These pairings all flatter spinach’s gentle flavor:
- Buttery Tomato Pan Sauce
Butter + garlic + crushed tomatoes + splash of pasta water; finish with Parmigiano Reggiano and basil. - Lemon-Herb Brown Butter
Brown butter, lemon zest/juice, parsley, chives; finish with pasta water and grated cheese. - Mushroom & Leek Fricassee
Olive oil + cremini + leeks + thyme; deglaze with white wine; mount with butter; rain of hard cheese. - Classic Ragù (slow-cooked meat sauce)
Spinach tagliatelle’s width stands up to hearty sauces; finish with a spoonful of sauce per twirl.
Finishing checklist:
- Toss pasta in the sauce for at least 30–60 seconds.
- Adjust consistency with pasta water—not more oil.
- Finish with grated cheese, cracked pepper, and a final drizzle of the sauce fat for shine.
Flavor Variations & Color Tweaks
- Spinach-Basil Hybrid: Replace ⅓ of the spinach with basil leaves for a brighter aroma.
- Spinach Powder Boost: Add 1–2 teaspoons of food-grade spinach powder to intensify color without extra moisture.
- Citrus Lift: Finely zest ½ lemon into the dough for a fresh nose.
- No-Egg Version: Increase spinach/water to hydrate; knead longer for structure. Expect a slightly different bite.
Troubleshooting Matrix
- Dough feels sticky or tears when rolling
→ Dust in 5–10 g flour; rest another 10–15 minutes; keep the board lightly floured with semolina. - Dough is stiff and resists rolling
→ Lightly mist with water or knead in 1–2 tsp beaten egg; rest to relax the gluten. - Color looks dull
→ Review blanch/ice bath; don’t overcook sheets; finish quickly in the sauce. Avoid high acidity before cooking. - Sheets pucker or shrink back
→ Not enough rest. Wrap and rest 15–20 minutes; resume rolling. - Strands stick together after cutting
→ Dust more semolina/rice flour; let strands dry 5–10 minutes before nesting. - Ragged edges
→ Dull cutter blade or too-dry sheets. Very lightly mist sheet edges before the final pass. - Sauce slides off
→ Pasta too smooth/dry or sauce too thin. Finish 30–60 seconds in the pan, toss vigorously, and use starchy water to emulsify.
Make-Ahead, Drying, Storing, and Freezing
- Short Rest (Same Day): After cutting, dust with semolina and let the nests sit 10–20 minutes to dry the surface slightly.
- Refrigerator (Up to 24 Hours): Arrange nests on a floured tray, cover loosely. The surface may darken slightly; that’s normal.
- Freezer (1–2 Months): Freeze nests on a tray until solid, then bag. Cook from frozen in boiling water, adding ~30–60 seconds to the cook time.
- Fully Dried (Optional): You can air-dry on racks until brittle for shelf stability; expect a firmer cook and slightly different texture.
FAQs (People-Also-Ask Style)
1) Do I have to blanch the spinach first?
Blanching “sets” the green, tames raw flavors, and makes squeezing easier—so your dough isn’t wet and gray. You’ll get brighter, more reliable results.
2) Can I use frozen spinach?
Yes. Thaw completely, squeeze very dry, and weigh after squeezing so your hydration stays on target.
3) What’s the best flour for tagliatelle?
00 flour is the most forgiving for rolling; a small portion of semolina boosts structure and separation.
4) How thick should I roll the sheets?
Aim for ~1.3–1.5 mm. If your machine numbers differ, use the “window” test: edges look slightly translucent, but the sheet still feels sturdy.
5) How wide is tagliatelle supposed to be?
Traditionally around 6 mm, though 6–8 mm is common at home. Match the width to the sauce body.
Homemade Spinach Tagliatelle Recipe
- Total Time: PT1H00M
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Homemade Spinach Tagliatelle is fresh, vibrant, and silky smooth. Made with simple ingredients and a pop of spinach for natural color, it’s the perfect pasta for pairing with creamy sauces, garlic butter, or classic tomato blends.
Ingredients
- 300 g 00 flour (or 270 g 00 + 30 g fine semolina)
- 1 whole egg + 2 yolks (≈ 100–110 g)
- 80–120 g spinach, blanched, shocked, and wrung very dry (minced or puréed)
- Pinch of fine salt (optional)
- Semolina/rice flour for dusting
Instructions
- Prep Spinach: Blanch 30 seconds; ice bath; wring hard; mince or purée.
- Make Dough: Combine flour(s) and salt. Mix eggs + spinach; incorporate into flour using your preferred method (processor, mixer, or by hand) until cohesive.
- Knead & Rest: Knead to smooth, elastic dough (1–2 minutes after machine mixing or 8–10 minutes by hand). Wrap; rest 30–60 minutes.
- Roll: Work in quarters. Roll to ~1.3–1.5 mm (two passes at final setting recommended).
- Cut: Dust lightly, roll into logs, cut ribbons 6–8 mm. Shake apart; form nests.
- Cook: Boil in salted water 1½–3 minutes. Finish in sauce, adjusting with pasta water.
- Serve: Top with grated cheese, herbs, and a spoonful of glossy sauce.
- Prep Time: PT25M
- Cook Time: PT35M
- Category: pasta
- Method: Handmade / Boiled
- Cuisine: Italian
Nutrition
- Calories: 260
- Sugar: 1g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg