Whole Wheat Spinach Pasta (Green Colored)

Name: Whole Wheat Spinach Pasta (Green Colored)
Ingredients: 300 g Whole wheat flour; 200 g (blanched & pureed) Fresh spinach; 2 (optional — omit for vegan) Eggs; 1 tbsp Olive oil; ½ tsp Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesSpinachPastaWholeWheatVegetableGreenFromScratchHomemade

Whole Wheat Spinach Pasta (Green Colored)

Nutrition (per serving)

270Calories

11 gProtein

50 gCarbs

4 gFat

2 gSugar

250 mgSalt

Ingredients

300 g Whole wheat flour
200 g (blanched & pureed) Fresh spinach
2 (optional — omit for vegan) Eggs
1 tbsp Olive oil
½ tsp Salt

Method

Blanch spinach 30 seconds in boiling water → shock in ice water → drain → squeeze very dry → puree in blender (should yield ~100–120 ml puree).
Mound flour + salt → make well → add spinach puree + eggs (if using) + oil → mix until dough forms.
Knead 10–12 minutes until smooth and green (dough will be slightly sticky from spinach — add 1 tsp flour if needed).
Wrap → rest 45–60 minutes.
Roll thin (1.5–2 mm) → cut into fettuccine, tagliatelle, or shapes.
Dry 20–30 min → cook 3–5 minutes in salted water → drain → toss with light sauce to keep color vibrant.
Store fresh refrigerated 2–3 days or freeze — nutrient-rich, green whole wheat spinach pasta.