This homemade spinach pasta dough is a delightful way to incorporate vegetables into your pasta dishes, resulting in a vibrant and flavorful meal.
Thaw the frozen spinach and squeeze out as much water as possible.
Use a clean kitchen towel to wring out the spinach for maximum dryness.
Blend the spinach into a fine puree using a blender.
Add a tablespoon of water if the spinach is too dry to blend smoothly.
In a mixing bowl, combine the spinach puree, eggs, salt, and olive oil.
Ensure the mixture is well combined for an even dough.
Gradually add the flour to the wet mixture, stirring with a fork until a dough forms.
Add the flour slowly to avoid lumps and ensure a smooth dough.
Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
If the dough is sticky, sprinkle a little more flour as you knead.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Resting allows the gluten to relax, making the dough easier to roll out.
Roll out the dough to your desired thickness and cut into your preferred pasta shapes.
Dust the surface and rolling pin with flour to prevent sticking.
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