Homemade Spinach Tagliatelle


Spinach wasn’t my children’s favourite vegetable during their younger years.  I tried but my efforts were in vain.

Every time spinach was on the menu for dinner and passed around the table with no interest, it didn’t bother me at all.  I would just smile and quietly say under my breath “that’s okay, you’ll see it again later this week.”

I was true to my word, later in the week we enjoyed spinach pasta or lasagna with  no questions, no complaints and no left overs.  Seems a little creativity can go a long way!

Kids are all grown up and responsible for their own nutritional vegetable intake and when there’s leftover spinach at the table now I still smile and say “that’s okay, you’ll see it again later this week!”

Homemade Spinach Tagliatelle

There are occasions when I make this pasta starting with a fresh bag and not left over spinach.  The following measurements of ingredients use an 8 ounce bag of spinach steamed and squeezed as dry as possible from all moisture.  Amount of flour and semolina used may vary depending on the moisture content of the spinach.

1 eight ounce bag spinach (227 gr.)

2 cups all-purpose flour

1 cup durum semolina

4 tablespoons vegetable oil

2 extra large or jumbo eggs


Wash and steam 8 ounce bag of spinach until wilted.


Squeeze out as much moisture as possible from the steamed spinach.


In a medium size bowl mix together 2 cups flour, 1 cup durum semolina,  spinach, 2 lightly beaten eggs and 4 tablespoons vegetable oil.


Beginning with a fork then using hands bring ingredients together into a ball of dough.  At this point depending on the moisture content of the spinach more flour may be required.  If the dough has come together before all the dry ingredients are incorporated stop adding the remaining flour/semolina mixture.


Knead until the dough is soft and pliable, no longer sticky and spinach begins to break down giving the dough a more consistent  green colour.


Divide dough into 4 portions and roll out with rolling pin until thin enough to pass through pasta rollers at the widest setting.


Pass dough through pasta machine rollers at widest setting, fold sheet in half then pass through again.  Continue folding in half or thirds and pass through 5 to 6 times until smooth and spinach has totally blended into dough.


Process remaining pieces of dough in the same manner.


Change roller width one notch narrower and pass dough through.  Continue passing sheet of dough each time changing the notch on the machine narrower until the desired thickness is achieved.  At this point sheets of dough can be used as lasagna noodles.


Pass sheet of dough through cutter rollers of pasta machine to make tagliatelle.


Hang tagliatelle on pasta rack to dry.  If no rack is available place pasta on a large, clean tea towel sprinkled with semolina to prevent sticking.

Notes, Tips and Suggestions

  • Dough can be made entirely with flour instead of the flour/semolina mix but a more resilient texture is obtained with the addition of semolina.
  • I make this pasta the way I watched my mother make it.  Since no food processor or blender was available she added the spinach straight into the flour/egg mixture.  Even with the many tools available to puree the spinach and  make things a little easier I’m still doing it her way.  If you want to use pureed spinach instead, place it in the blender with one of the eggs first before adding it to the rest of the ingredients.
  • My mother didn’t have a pasta machine as well but used a good old fashioned rolling pin and knife which required a little more work but gave just as delicious results.  I love my pasta machine…need I say more?
  • The recipe for for plain egg tagliatelle can be found here.

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