Josh’s Homemade Spinach Pasta

Is there anything more impressive than being able to make your own colorful pasta? The answer is no, there is not. This healthy, yet tasty pasta recipe will draw hordes of admiring fans to your dinner table. You may even have a few people ask for your autograph.

Cook Time: 5 min, Yield: about 1 3/4 pounds fresh pasta, Times: Prep 20 min, Cook 5 min, Total: 25 min


  • 5 ounces fresh spinach, blanched and squeezed dry (see below)
  • 1 pound all-purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • 6 large egg yolks
  • 1 tablespoon extra-virgin olive oil


Blanch the spinach by dropping the leaves in a pot of boiling water for 30 seconds. Quickly remove the leaves with a slotted spoon and stop the cooking by dropping them into a bowl of ice water. Remove the leaves from the ice water bath and squeeze out all the water in between two plates. Combine the blanched spinach, flour, and salt into a food processor and process until well mixed. Make sure that you use a dough blade to incorporate the ingredients.

With the food processor running, add the egg, egg yolks, and olive oil through the feed tube, and continue to process until it resembles thick wet cornmeal, about 2 minutes.

Take a handful of dough at a time and form it into a firm baseball-sized ball. Prepare each dough ball by rolling them into a rectangle with a rolling pin. The width should match the width of your pasta machine.

Once you have 3 or 4 rectangles, it’s time to run them through your pasta maker. If you don’t have a pasta maker, you can easily cut your rectangles into thin strips with a small knife. I peronally use the hand crank Imperia Pasta Machine. You can find it on Amazon for under $60:


I have also heard that the KitchenAid mixers have a nice pasta attachment that speeds up the process…I’ll have to try it out! But for now, I love my Imperia machine. I found a YouTube video of the pasta machine in action, so click here if you want to check it out.

Different manufactures will have varying methods of rolling out the pasta in their machines, but you basically start out by rolling the dough through the machine at the thickest setting. I keep a large floured cutting board against the machine to prevent sticking.

You will continue to fold the dough in half & in fourths, and run it through the machine on progressively thinner settings. The dough eventually becomes more and more smooth.

Once you have run the dough through the machine for the recommended number of times (see your manual), then you’ll change the attachment and run the beautiful green dough through the pasta cutting attachment. I love the look and size of fettuccine noodles, but you can try different shapes. This is the part that will make you feel like a professional Italian chef!

With a small paring knife, cut the pasta into manageable lengths…somewhere around 12″. Measure it against a piece of boxed spaghetti if you want it to be a standard length.

Bring a pot of salted water to a rolling boil and cook the pasta until al dente, about 2-3 minutes.

Remember, cooking time should be much shorter for fresh pasta, so be sure to test the pasta in your mouth to see if it is ready.

Drain the spinach pasta in a colander and serve with whatever sauce tickles your fancy. I really love adding some chunks of fresh smoked  mozzarella cheese, or grated Parmigiano Reggiano cheese. Whatever you do, don’t use normal supermarket mozzarella or parmesan.

Garnish with fresh basil, serve hot, and enjoy! Please comment below & let me know what you think of this recipe. I’ve included Amazon links below for all the equipment used in this recipe:

[amazon1]     [amazon2]     [amazon3]


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  1. 1
    Jeni Mitchell says:

    OMGosh! I am not drooling. This looks delish! Thanks for the great recipe. I must say you take amazing photos. They really tell a story and truly depict what you’re wanting us know. Great job!!!

  2. 2
    Cristina Fritzsche says:

    I wish I had a pasta machine. I would try it.

  3. 4

    Makes me miss my pasta machine even though I don’t eat pasta anymore… I’m sure my boyfriend’s kids would love to make this so I’m going to buy another one! Just one question about getting the water out of the spinach…what do you mean by “squeeze out all the water in between two plates”? Thanks Josh! Love the picture tutorial!

    • 5
      JoshLovesIt says:

      Hi Nadia,

      Thanks for the comment! You can lay the blanched spinach on a plate, and then set another plate on top. Pressing the plates together will squeeze much of the water out. Hope this helps!


  4. 6

    One more quick question, I don’t think I have the dough blade for my cuisinart. What do they look like? How many dollars??

    I usually make the dough on the counter top like the Italians but the cuisinart would be less messy for sure!

  5. 8

    If ever you are in need of taste testers, my husband and I are completely available. 🙂

    This looks like a really great way to serve spinach to the kiddos too. Love it!

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