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Spinach Pasta (Pasta Verde)

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(Recipe ID: 197)

Serves 6 to 8

Preparation time: 30 minutes

Source: Chef Joseph Lowery

The basis for our recipe Lasagne Bolanesse and other dishes.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1/2 10-ounce package of frozen chopped spinach (keep 1 tablespoon of liquid after draining if using pasta machine)
  • 2 cups Semolina flour
  • 1 teaspoon Salt *
  • 2 Eggs
  • 1 teaspoon Olive oil *
  • Water drained from spinach


  1. Set up pasta and dough machine; heat die in hot tap water
  2. Place spinach that has ben defrosted, cooked, drained, squeezed and chopped a long with flour and salt in machine container.
  3. Break eggs into measuring cup, 1 teaspoon olive oil and about 1 tablespoon spinach water.
  4. Mix thoroughly.
  5. Affix die on machine and place front plate onto the rods.
  6. Put on knobs, tighten.
  7. Place coer on machine.
  8. Push switch backwards to the mix position. 
  9. Very slowly pour 1/3 of the liquid at a time through slot in  comver, allowing the dough to mix evenly.
  10. When dough looks fairly dry, pull switch forward to extrude postition.
  11. Cut pasta with scissors at desired lengths.

By Hand:

  1. Cook spinach with a splash of water and a pinch of salt in a covered pan for 3 or 4 minutes. 
  2. Cool, drain, squeeze dry, and chop finely.
  3. Pour flour and salt onto work surface.
  4. Shape it into a mound making a "well" in the center.
  5. Place whole eggs, spinach and water into the center of the "well".
  6. Beat eggs, spinach and water lightly with a fork.
  7. Add flour gradually from the sides of the well, incorporation it into the dough until the dough is soft and smooth.
  8. Set it aside.
  9. Clean work surface completely and wash an dry hands.
  10. Knead the dough with the heel of your hand, folding and kneading for 8 to 10 minutes.
  11. Pat it into a flat, round piece.
  12. Dust work surface with flour and roll out the dough away from you, turning it a quarter turn after each roll until you have a sheet 1/8" thick.
  13. Give the pasta a final stretching by wrapping one end of the sheet around a rolling pin and pulling that against your hand at the other end of the sheet.
  14. As you stretch the sheet, continue to roll up more pasta, stretching as you go along.
  15. Give the entire sheet one last roll and cut into 2 to 3-inch strips the length of your intended baking dish.
  16. A fluted rolling cutter makes a nice ruffled edge.

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