This is a basic Italian recipe for green pasta dough with spinach and eggs, very tasty and not at all difficult to make as you might think. You can also find an overview of recipes where it is used on my blog!
This dough is the basis of a variety of pasta recipes with green pasta dough. Both stuffed pasta and lasagna or tagliatelle, for example, use this dough. You will find my recipes that use this dough after the basic recipe.
The important thing when preparing the dough is to achieve the right moisture. And patience when kneading. Then not much can go wrong. Except for the egg and spinach mixture running out of the flour well. And it happened to me again… I’d also love to share my misery with you via a picture… But when both your hands are stuck in sticky spinach batter and you’re doing everything you can to catch the sauce before it runs down the kitchen cabinet, you do have other things to worry about than taking a picture.
When in doubt, just use a mixing bowl and build your trough in it. It’s another way to make the dough and it’s a lot less stressful.
This dough is also often prepared with nettles instead of spinach. Unfortunately, I have not yet been able to try this. But as a tip in advance: put on gloves 🙂. It is used, as already mentioned, among other things in the Lasagna Verdi alla Bolognese from Emilia-Romagna, for stuffed pasta or for tagliatelle con ragú alla Bolognese.
The recipe for pasta dough with eggs for spinach despisers can be found here 🙂.
Pasta Verde – Green pasta dough with spinach
Ingredients
- 120 g spinach (fresh) or nettles
- 3 eggs
- 1 Tbsp olive oil
- 400 g flour type OO or 405
Instructions
- First, thoroughly wash the spinach or nettles 2-3 times.
- Then blanch briefly in a large pan with a little water.
- Then drain in a colander, rinse with cold water and then squeeze the water out of the spinach.
- Now the weight of the spinach should be about 60g.
- Then, together with the eggs and olive oil, puree briefly with a blender.
- Now heap the flour on your clean and dry work surface. Make a deep depression in the flour.
- Pour the spinach and egg mixture into it.
- Using a fork, gradually mix the flour from the edges with the mixture. When the mixture is no longer liquid, knead the remaining flour into the mixture.
- Do this for about 15 minutes with your hands until the dough feels and looks nice and even.
- Cover the dough with a clean cloth and let it rest for about 30 minutes until you continue working with it.
Please rate my recipe before you leave 🙂:
Recipe source: Bennison, V. (2019). Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks. United Kingdom: Hardie Grant London. Cooked with love on From zero to curry.
