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
Scale
- 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