Healthy Homemade Spinach Pasta with Semolina Flour
Healthy Homemade Spinach Pasta (2 Ingredients, Semolina Flour, No Oil, No Eggs) is fresher than store-bought alternatives. Making the pasta dough right before cooking, preserves the vibrant color,
Post Date: March 20, 2025
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
flavor, and nutritional content of the spinach. Commercial pasta often contains preservatives and additives to extend its shelf life. By making your own beet pasta, you can avoid these additional substances and enjoy a more natural and wholesome product. Fresh pasta also has a different texture and taste compared to dried pasta. You can make it several days in advance. Store it in the refrigerator or freezer until you are ready to drop it in boiling water.
Flours
There are two basic types of flour used to make almost all pasta doughs: type ’00’ flour and semolina flour. Type 00 flour is a finely ground soft wheat flour while semolina is a finely ground durum wheat flour.
Semolina is coarser and has a higher protein content than all-purpose flour. This contributes to a firmer texture in the pasta. This helps the pasta hold its shape and resist overcooking. It has a slightly nutty flavor that can enhance the overall taste of the pasta. Semolina is a flour made from ground durum wheat. It’s rich in protein, fiber, and B vitamins and may support weight loss, heart health, and digestion. Most people can enjoy semolina with no issue. However, a small percentage of the population may not tolerate it due to its gluten or wheat content. Because the high protein content yields a dough that’s easy to work with that is less sticky and more elastic.
Quinoa is an excellent substitute for semolina due to its richness in vitamins, proteins, amino acids, and essential microelements. It’s particularly suited for customers with celiac disease, gluten allergies, or specific dietary needs. To create quinoa flour, simply pulse it in a high-speed blender until it becomes a powder.
Sauces
Vegan sauces elevate homemade beet pasta by complementing its natural sweetness with fresh, plant-based flavors. Try my Classic Italian Tomato Marinara Sauce (Oil-Free Dairy-Free). Or try my Simple Nutritious Quick Pumpkin Tomato Pasta Sauce (WFPB, Oil Free). The Best WFPB Italian Alfredo Sauce (No Dairy) is blended with garlic. A hint of lemon provides a rich and velvety contrast.
For a lighter option, try a sauce made with pasta water and fresh herbs like dill or parsley. A touch of lemon zest highlights the pasta’s earthy undertones. Roasted red pepper and tahini sauce add a smoky and nutty depth. A balsamic reduction drizzled over the dish creates a tangy-sweet finish. These sauces are not only oil free, but they enhance the taste of beet pasta. They also keep the dish wholesome and plant-forward.
From Dough to Dish
Making your own pasta is a truly rewarding experience. It combines creativity, skill, and the joy of crafting something from scratch. Not only is it an impressive skill to showcase. The taste and texture of fresh, homemade pasta are far superior to the dry, store-bought varieties. Kneading the dough is enjoyable. Rolling it out and shaping it into your favorite pasta forms is as delightful as the final dish itself. You have full control over the ingredients. This allows for endless customization. You might be making vegan pasta, adding herbs, or experimenting with unique flours.
If you’d like to elevate your pasta-making skills, I’d love to host you in an online pasta class. You can learn tips and techniques in a fun and interactive way. Let me know if you’re interested!
Grocery List
Produce
spinach
Pantry
semolina flour
Misc
salt
Add-Ins and Substitutions
You can replace semolina flour with quinoa or whole wheat flour.
You can also try replacing pureed beets with spinach or carrots for a change of pace, fun, and colorful pasta.
Storing
Store the fresh pasta in an airtight container or plastic bag. Keep it in the refrigerator for up to three days. Alternatively, freeze it for up to two months.
Nutrition 411
Semolina flour is a coarsely ground flour made from durum wheat, known for its golden color and slightly nutty flavor. It is rich in protein, fiber, and essential nutrients such as B vitamins, iron, and magnesium, making it a staple in many cuisines worldwide. Semolina’s high gluten content provides excellent elasticity, making it ideal for pasta, bread, and baked goods. It has a dense, hearty texture that enhances the structure and chewiness of dishes. Though commonly used in traditional recipes, those with gluten intolerance or celiac disease should avoid semolina and seek gluten-free alternatives.
Spinach is low in carbs but high in insoluble fiber. This type of fiber may benefit your digestion. It is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Spinach boasts many plant compounds that can improve health, such as lutein, kaempferol, nitrates, quercetin, and zeaxanthin. People who are prone to kidney stones may want to avoid spinach. This leafy green is also very high in vitamin K1, which can be a problem for people on blood thinners.
Healthy Homemade Spinach Pasta Using Semolina Flour (2 Ingredients, No Oil, No Eggs)
Ingredients
- 1 lb 170g cooked spinach beets 16 oz bag
- 1½-1¾ cups 220g-260g Semolina flour (see notes)
- 1-2 tablespoon water
- ¾ teaspoon salt
Instructions
The traditional way by hand
- Puree spinach with its liquids in a high-speed blender.
- Mix the flour and salt in a bowl. Mound the flour onto a board (or shallow bowl). Make a well in the center; add the spinach mixture. Using a fork, mix everything together, gradually incorporating the flour as you go.
- Finish by hand to form a cohesive dough. Depending on how wet your beet puree is you may need to add more water (1 teaspoon at at time) or flour (1 tablespoon at at time) to a form a cohesive dough.
- Cover and let rest for 10 minutes before kneading (I use an upturned bowl for this). The dough will be softer and easier to work with.
- Knead the dough for 5-7 minutes. Do this by pushing the dough forward with the heel of your hand while rocking the dough back and forth. The goal is a soft, malleable dough. Poke it when you’re done- it should bounce back.
- Shape into a ball, cover tightly with plastic wrap, and rest for 30 minutes at room temperature. The next step is to roll and cut the dough. Divide the dough into 6 or 8 portions. (If you don’t have a helper, I suggest dividing the dough into 10 pieces to make working and rolling it easier.)
- Working with the first piece (keep remaining pieces covered with plastic wrap), flatten it into a rectangular shape.
Pasta Rolling Machine
- If using a pasta rolling machine, start with one of the shorter sides of the rectangle, feed it through the rollers. Once the dough has come out of the other end, fold one side of the piece into the middle, then fold the other side over that to form three layers, as if you're folding a business letter, pressing lightly on the top of the piece of dough to seal it.
- Begin by feeding the folded dough through the pasta machine at the widest setting. Fold and roll the dough five times at this setting. Afterward, start thinning the dough by turning the dial to the next narrowest setting (e.g., #2) and rolling it through, ideally with a helper to guide and catch the dough.
- Continue rolling without folding, progressively narrowing the settings until the desired thinness is achieved (usually 3–4 settings from the thinnest). If the pasta sheet becomes too long, cut it in half to maintain manageable lengths.
- Attach the noodle-cutting attachment and feed the thin sheets through, catching the noodles as they emerge. Repeat the process for all remaining dough pieces.
Chef's Knife and Rolling Pin
- Roll out your pasta dough into a thin, even sheet on a lightly floured surface. Aim for a thickness of about 1/16 inch (1-2 millimeters), depending on your desired pasta type. Keep the dough as rectangular as possible for uniform cuts.
- Lightly sprinkle flour over the surface of the rolled-out dough to prevent sticking during cutting. Fold the sheet loosely into thirds or quarters like an accordion, ensuring it doesn’t crease too tightly. This helps with even cutting and saves space.
- Using a sharp chef’s knife, slice the folded dough into strips of your desired width. For fettuccine, cut approximately 1/4-inch wide; for tagliatelle, aim for 1/3-inch. You can also cut thinner strips for spaghetti or wider ones for pappardelle.
- Carefully unfold the cut strips of pasta and toss them lightly in flour to prevent sticking. Arrange them in small nests or lay them flat on a floured surface until ready to cook..
Cooking Fresh Pasta
- Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt (about 1-2 tablespoons for every gallon of water) to season the pasta.
- While the water is heating, separate the fresh pasta strands or pieces, lightly dusting them with flour to prevent sticking.
- Gently drop the fresh pasta into the boiling water, stirring immediately to prevent clumping. Fresh pasta cooks quickly, typically in 1-3 minutes. Look for the pasta to float and become tender yet slightly firm (al dente).
- Test a piece of pasta for doneness. If it's ready, quickly remove it from the water to avoid overcooking.Use a slotted spoon or pasta strainer to drain the pasta, reserving a cup of pasta water if you plan to use it to thin your sauce. Toss the cooked pasta with your desired sauce immediately and serve hot.
- Fresh pasta is delicate, so handle it gently during cooking and mixing with sauce to preserve its texture.
More Pasta PF Recipes
Healthy Pumpkin Vodka Sauce with Pasta
Trofie Pasta with Broccoli Basil Pesto, Potatoes, and Green Beans (WFPB, Oil Free)
Pasta alla Boscaiola (Mushrooms with Vodka Sauce)
Orecchiette with Broccolini and Mushrooms
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