My homemade spinach pasta

This beautiful green pasta was made with fresh spinach leaves from my garden. My kids absolutely love it!

  • 2-2.5 cups (5-6 dl) of durum wheat flour
  • 3 eggs
  • 2 tbsp olive oil
  • 1.7 ounces (50 grams) fresh spinach (the leaves must be dry!)

My kids just can't get enough of my spinach pasta. They keep asking me to make more! Use enough flour to make the dough firm, but make sure it's not too much since this might make the dough break apart and crumble.


Pick clean spinach leaves from your garden, no need to rinse them.
Put the leaves (including the stems) in a food processor and pulse until finely chopped.
Add almost all of the flour (save a cup or so) and mix it for a bit longer together with the spinach.
Put the flour mix on the table and add eggs and oil, start kneading until the dough is hard and firm.
Protect the dough with some plastic wrap or put it in a plastic bag. Let it rest in the fridge for a few hours.
Cut the pasta into a shape that you like, boil for a short while and enjoy!

The pasta might be a bit sticky if you add leaves to the flour, since the leaves contain some water. Boil the spinach pasta straight after cutting it and use a fork to separate the pasta if the pieces start sticking together.

I boil my spinach pasta for 2-3 minutes in lightly salted water and a splash of olive oil. It tastes great with fried tomatoes, basil, pesto and parmesan cheese. Bon appetit!


Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth

2 responses to “My homemade spinach pasta”

  1. Laura Bonino says:

    Hi Sara! Laura from South Carolina here. I love your blog and your YouTube channel. I’ve been looking for a kindred spirit in gardening and you are just perfect, even if our climates and growing seasons are different. I am a chef and I make green pasta dough from leaves every day, although I prefer Kale to spinach. I have a tip for you to make it easier.
    All plants continue to weep water for several hours after being pulverized , which affects the texture of the dough. The answer to this problem is to freeze the leaves for pasta. defrost them and purée them with the eggs in a blender. Then, make the dough using mixture. This works for just about any vegetable, although you would need to cook carrots or beets, not simply freeze them.

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