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Spinach Pasta Dough

BS' in the Kitchen
Adding spinach not only makes this pasta dough more nutritious, but add's an amazing colour! Use this dough for ravioli, spaghetti, fettuccine, etc.
Prep Time 40 mins
Total Time 40 mins
Course Pasta
Servings 4


  • 1 tbsp olive oil
  • 1/2 cup Cookin' Greens frozen spinach
  • 1 clove of garlic finely minced
  • 1 tsp salt
  • 2 large eggs
  • 1 large egg yolk save egg white if making ravioli
  • 2 cups flour


  • Add olive oil to pan on medium heat.
  • Once heated add garlic.
  • Just as garlic is beginning to brown add Cookin' Greens frozen spinach, and salt.
  • Saute until spinach is cooked.
  • Remove from heat, puree until smooth in food processor.
  • In a bowl, combine two eggs, one egg yolk, and spinach mixture, beating until combined.
  • Place two cups of flour on countertop, creating a well in the center (like a volcano).
  • Pour egg/spinach mixture into center of mound of flour.
  • With a fork, begin mixing egg into flour, scraping flour into the liquid as you stir liquid in a circular motion.
  • Once most of the liquid has been absorbed, begin mixing flour in with your hands.
  • Continue mixing flour until a dough forms (see picture). You may not use the entire two cups of flour. (I had about a 1/4 cup leftover)
  • Once your dough has form, begin kneading for about 10 minutes, sprinkling with flour as necessary.
  • Once dough becomes smooth, and is no longer sticky, cover tightly with plastic wrap, allowing dough to rest for about 30 minutes.
  • Once rested, making into desired pasta.