Green pasta made with spinach
Fresh Spinach Pasta Dough
Elevate your homemade pasta with Erin's recipe for fresh egg yolk pasta dough, featuring the superior texture and flavor of Caputo "00" Pasta Fresca—a perfect harmony of simplicity and gourmet quality in every bite. Transforming basic ingredients into a culinary masterpiece, this dough promises a delightful pasta experience like no other.
Green pasta made with spinach


Pasta Dough


Making the Dough:

1. Place the Caputo “00” Pasta Fresca the bowl of a mixer and create a well.

2. Add the eggs and salt.

3. Using a paddle attachment, mix until the flour, eggs, and salt, are well combined. 

4. Add the steamed and drained spinach and continue mixing until a ball forms.

5. Add more Caputo “00” Pasta Fresca if the dough is too wet.

6. Cover the mixing bowl with a kitchen towel and allow the dough to rest for at least 30 minutes.

Rolling the Dough:

1. Cut the dough into 4-6 equal pieces. Choose one piece to work with and immediately wrap the rest so they do not dry out.

2. Using a rolling pin, roll the piece into a rectangle that is thin enough to pass through the widest setting on the pasta machine.

3. Feed your flattened wedge through your pasta machine on its widest setting.

4. Run it through 2 or 3 times. You want to keep the dough in a rectangular shape, so the fold the dough in thirds to maintain a rectangle.

5. Continue to feed the pasta dough through the pasta maker and decrease the width after passing through each setting twice until you reach the thinnest setting (or nearly thinnest setting).

6. Once your pasta sheet is ready, you can either attach your pasta cutter and cut the pasta to your desired size, or cut and shape the pasta as desired.

7. Transfer the cut pasta to a baking sheet dusted with Caputo Semola (noodles should be swirled into little nests). Repeat with the remaining dough.

Meet the chef


Erin Hungsberg Headshot
Erin Hungsberg Headshot

Meet the chef


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