Homemade Spinach Tagliatelle

by | Pasta, Uncategorized | 17 comments

I’ve shown you how to Make fresh tagliatelle pasta; now I’m taking it one step further, with a bright green dough, naturally colored with a spinach purée. The thought of fresh, homemade pasta has always sounded like a wonderful idea. To start, finding consensus on a pasta dough recipe is difficult. Some have olive oil, some, salt and yet others have both or neither. There are countless different kneading, resting and drying methods and the choice between making it by hand or machine. It all makes the dried pasta aisle very attractive. But when all of this has got you feeling very overwhelmed, remember that Nonnas in Italian hilltop towns have been making their pasta by hand with very few ingredients and little effort for centuries. With the help of Imperia Pasta Maker Machine, I could make pasta more easily, once I got the hang of it, very quickly too. It is incredibly simple and you can easily do together with your kids. The spinach give the pasta a vibrant color. Most importantly, remember to enjoy the process of creating something so simple and beautiful.  I have my pasta roller and cutter set and am ready to go!


60g of boiled spinach 5 eggs 500g good quality flour (Flour “00”), plus extra for dusting pinch of salt


Place a pot of water onto the stove to boil. Once the water is boiling, put your spinach, into a colander and into the pot and allow to steam until soft and wilted ( 2 minutes). Once cooked, remove from the heat and squeeze to remove excess moisture. Place in a food processor and puree until smooth. At this point, place the flour onto a clean surface, make a well in the centre and add the spinach, pinch of salt and eggs mixture to this, slowly combining from the outer edge to the centre to make a dough ball. Knead the dough until smooth and elastic ( 10 minutes). My little ball of dough doesn’t look like much, but it’s amazing to see how this transforms into ribbons of pasta.
Divide the dough into six and dust it very lightly with flour. Set your pasta roller to the widest setting and roll the dough through, then fold in half and roll again.  Continue passing the dough through ever-finer settings, twice on each setting, until the sheet is almost translucent but still intact. With a switch of attachments, the fettuccine cutter transformed the pasta into perfect ribbons.  Cook immediately, or lay flat on a baking sheet dusted with rice flour, cover tightly with plastic wrap and refrigerate overnight.
I don’t know what’s more satisfying, making the pasta or getting ready to eat them! 🙂

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July 2022

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