Healthy Homemade Spinach Pasta Using Semolina Flour (2 Ingredients, No Oil, No Eggs)
Servings: 4 servings
Calories:
Enjoy a vibrant twist on traditional pasta with this spinach-infused variation, crafted with just two simple ingredients: semolina flour and fresh spinach puree. This delightful pasta boasts a striking green hue and a subtle earthy sweetness, making it both visually appealing and deliciously unique. Perfect for pairing with light sauces or simply tossed in a tiny bit of olive oil and lots of fresh herbs, spinach pasta offers a nutritious twist to your pasta repertoire, rich in fiber and packed with natural goodness.
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Ingredients
- 1 lb fresh spinach 16 oz bag or 450g; yields about 170g pureed cooked spinach Or 8 oz frozen spinach, thawed with its liquid, to yield 170g pureed
- 1½-1¾ cups semolina flour 220g-260g; see notes
- ¾ teaspoon salt
- 1-2 tablespoons water as needed
Instructions
Cook the Spinach
- Cook the fresh spinach by sautéing with a bit of water or microwaving on high for 2-3 minutes until wilted.
Puree the Spinach
- Puree the cooked spinach with its liquids in a high-speed blender until smooth (aim for 170g total puree).
- If using frozen, thaw 8 oz spinach with its liquid and puree to reach 170g.
Mix the Dough
- Mix the semolina flour (1½-1¾ cups or 220g-260g) and salt (¾ teaspoon) in a bowl.
- Mound the flour onto a board (or shallow bowl) and make a well in the center. Add the spinach puree.
- Using a fork, gradually mix everything together, incorporating the flour as you go.
Knead and Rest
- Finish mixing by hand to form a cohesive dough. Add water 1 teaspoon at a time or flour 1 tablespoon at a time if needed for the right texture.
- Cover and rest for 10 minutes (use an upturned bowl).
- Knead for 5-7 minutes: push forward with the heel of your hand while rocking the dough. Aim for a soft, malleable dough that bounces back when poked.
- Shape into a ball, cover tightly with plastic wrap, and rest 30 minutes at room temperature.
- Dough can be prepared the day prior to rolling. Store in the refrigerator in a plastic bag or tightly sealed with plastic wrap.
Prepare to Roll
- Divide the dough into 6-8 portions (or 10 if working alone). Keep remaining pieces covered with plastic wrap.
- Flatten the first piece into a rectangular shape. (Next: roll and cut the dough.)
Pasta Rolling Machine
- If using a pasta rolling machine, start with one of the shorter sides of the rectangle, feed it through the rollers at the widest setting (usually first notch on the dial). 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. Sprinkly with a bit of flour if sticky.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.
