Spinach Pappardelle

Elevate your homemade pasta game with this vibrant and flavorful Spinach Pappardelle recipe! Made from scratch with fresh spinach, a blend of all-purpose and semolina flours, and rich egg yolks, this wide ribbon pasta boasts a stunning green hue and a silky, tender texture. The dough comes together with a touch of olive oil and is kneaded to perfection before being rolled out and sliced into bold, rustic ribbons. Whether paired with a simple sage butter sauce or a creamy Alfredo, this spinach-infused pasta is sure to be the star of your table. Ready in under an hour, it’s a nutritious and elegant twist on traditional pasta, perfect for impressing family and friends. Keywords: spinach pappardelle, homemade pasta, fresh spinach pasta, handmade pappardelle, Italian pasta recipes.

Nutriscore Rating: 69/100

Prep Time:50 mins

Cook Time:5 mins

Total Time:55 mins

Servings: 4

Ingredients

• 100 grams Fresh spinach
• 250 grams All-purpose flour
• 50 grams Semolina flour
• 2 pieces Large eggs
• 2 pieces Egg yolks
• 1 teaspoon Salt
• 1 tablespoon Olive oil
• 1 tablespoon Water (if needed)

Directions

Step 1

Bring a pot of water to a boil and blanch the spinach for 1-2 minutes until wilted. Drain and immediately transfer the spinach to an ice bath to stop the cooking process. Drain again and squeeze out as much water as possible.

Step 2

Finely chop the cooked spinach, or blend it into a smooth paste for a more uniform dough texture.

Step 3

On a clean work surface, combine the all-purpose flour and semolina flour. Create a well in the center and add the eggs, egg yolks, salt, olive oil, and the prepared spinach.

Step 4

Using a fork, gently whisk the eggs and spinach, gradually incorporating the flour from the edges of the well. Once the mixture becomes too thick to mix with a fork, begin kneading the dough by hand.

Step 5

Knead the dough for 8-10 minutes until it becomes smooth and elastic. If the dough feels too dry, add water 1 teaspoon at a time. If it’s too sticky, sprinkle with a little extra flour.

Step 6

Wrap the dough tightly in plastic wrap and let it rest for 30 minutes at room temperature.

Step 7

Once rested, divide the dough into 4 portions. Working with one portion at a time (keeping the remaining portions covered to prevent drying out), roll the dough out thinly using a pasta machine or rolling pin.

Step 8

Cut the rolled-out dough into wide ribbons approximately 2-3 cm (about 1 inch) in width to create pappardelle. Lightly dust with flour to prevent sticking and set aside.

Step 9

Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook for 2-3 minutes, or until the pasta is tender and floats to the surface.

Step 10

Drain the pasta and toss it with your choice of sauce, such as sage butter, marinara, or a creamy Alfredo. Serve immediately and enjoy!

Nutrition Facts

Serving size	(569g)

Amount per serving	% Daily Value*
Calories	1490

Total Fat 36.0g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 741mg	0%
Sodium 2596.8mg	0%
Total Carbohydrate 233.5g	0%
Dietary Fiber 11.1g	0%
Total Sugars 0.9g
Protein 51.9g	0%

Vitamin D 116.6IU	0%
Calcium 238.4mg	0%
Iron 18.4mg	0%
Potassium 536.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.1%

Protein: 14.2%

Carbs: 63.7%