Pasta Dough #2, Spinach

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“You really cant taste the spinach but it's goodness is loaded in this pasta-easy to get past the kids! I've put the resting time in with the prep time below.”
1hr 3mins
1 pound

Ingredients Nutrition

  • 1 (10 ounce) package frozen spinach, thawed,drained and squeezed as dry as humanly possible
  • 2 eggs
  • 2 12-3 cups flour
  • 1 teaspoon salad oil
  • 1 teaspoon salt


  1. Take your spinach and either chop it to almost nothing or put in a blender/processor and whirl to fine-squeeze again.
  2. In a large glass bowl add spinach, eggs, salt and oil.
  3. Mix well.
  4. Slowly fork in flour-mix well.
  5. Turn onto a floured board or counter and kneed to a smooth ball, around 10 minutes.
  6. Wrap in waxed paper and let rest for 30 minutes.
  7. At this point follow your pasta maker's instructions for rolling (manual machine) or flour your counter, cut dough to manageable pieces and roll to desired thickness and cut to desired shape.

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